Pastry Cream for Eclairs

1. 1

   In a medium mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk well to make a smooth slurry. Set aside.

2. 2

   Combine the remaining 1 1/2 cups cream and the sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

3. 3

   Temper the yolk/cornstarch mixture by slowly adding a little of the hot cream to warm it up before incorporating into the saucepan.

4. 4

   Slowly drizzle the tempered egg yolk mixture into the hot cream and whisk constantly. Cook until it thickens, about 5 minutes. The mixture will seem to inflate when it's ready to be removed from the heat.

5. 5

   Remove from heat and let cool slightly. Add the vanilla and incorporate thoroughly.

6. 6

   Pour into a glass bowl. Press a piece of plastic wrap down over the surface to prevent a skin from forming. Let cool completely at room temperature, then refrigerate for 2 to 24 hours before using.

7. 7

   When ready to use, if the refrigerated cream seems too firm:

For Chocolate Icing

1. 1

   Bring cream and corn syrup to a simmer, then remove from heat and stir in chocolate for 30 seconds.

2. 2

   Let stand 5 minutes, whisking occasionally.