- 1 recipe Vanilla Pastry Cream
- 1 Tbs. confectioners' sugar
- 1 recipe Bittersweet Ganache Glaze
- 1 recipe Éclair Pastry Shells
- 1 tsp. pure vanilla extract
- 1 cup heavy cream, well chilled
Combine the cream, confectioners' sugar, and vanilla in a chilled mixing bowl and whisk by hand or with an electric mixer fitted with the whisk attachment until the cream becomes fluffy and forms a soft peak that folds over when you lift the whisk. Be careful not to overwhip the cream or you risk...