Chocolate Pastry Cream for Eclairs and Napoleons

Name: Chocolate Pastry Cream for Eclairs and Napoleons
Yield: Makes about 2 cups
Ingredients: 1 1/2 cups, half-and-half; 5 tablespoons, sugar plus 1 teaspoon; Pinch, salt; 3 , egg yolks; 2 tablespoons, cornstarch; 2 tablespoons, cold unsalted butter cut into 2 pieces; 2 ounces (57 grams), finely chopped bittersweet chocolate; 1/2 teaspoon, vanilla extract

Desserts or Baked Goods
Chocolate
Tarts

A good éclair is more than the sum of its pastry, filling, and glaze parts—it’s a study in simple contrasts in texture and flavor. Fortunately, making excellent éclairs at home can be done with relative ease.

SERVES Makes about 2 cups

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