Pastry Cream for Eclairs and Napoleons

Name: Pastry Cream for Eclairs and Napoleons
Yield: Serves 8 (Makes about 2 cups)
Ingredients: 3 , egg yolks; 1 teaspoon, vanilla extract; 2 tablespoons, cornstarch; 2 tablespoons, cold unsalted butter cut into 2 pieces; 1 1/2 cups, half-and-half; Pinch, salt; 5 tablespoons, sugar plus 1 teaspoon

Desserts or Baked Goods
Chocolate
Tarts

Often considered a rarefied French pastry, Napoleons are almost never attempted outside of commercial bakeries. Could we create a recipe that is doable for home cooks and yields delicious results that are worth the effort?

SERVES 8 (Makes about 2 cups)

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