Use this recipe to prepare our Mini Eclairs with Strawberries and Cream.
- Yield: Makes 2 cups
Source: Martha Stewart Living, April 2010
- 1 cup heavy cream
- 1 vanilla bean, split and scraped, pod reserved
- 2 tablespoons confectioners' sugar
Combine cream, vanilla seeds and pod, and sugar in the bowl of a mixer. Refrigerate for 1 hour. Discard pod. Whisk cream mixture on medium-high speed until soft peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip.