-
Place a fine mesh strainer over a medium size bowl. Set aside.
-
In a small bowl, mix the cornstarch and sugar together. Add the eggs and whisk until smooth. Set aside.
-
Pour milk into a medium saucepan. Split the vanilla bean lengthwise and use the tip of a sharp knife to scrape the seeds into the milk.
-
Add the salt to the milk and place the saucepan over medium-high heat. Bring to just under a boil, stirring occasionally. Make sure the milk doesn’t stick to the bottom of the pan as it will burn.
-
Ladle ⅓ of the milk mixture into the egg mixture, whisking constantly.
-
Pour the egg mixture into the milk mixture and continue to whisk over medium-high heat until thick, about 2 minutes. There should be a few slow bubbles, but not a full boil.
-
Remove mixture from the heat and pour through the fine mesh sieve.
-
Cool for 10 minutes, stirring occasionally.
-
Cut the butter into 1 tablespoon pieces. Whisk butter into cream, mixing until smooth after each addition.
-
Cool cream by pressing plastic wrap directly on top of the cream.
-
Once cold, mix 1 cup of blueberry coulis into 2 cups of pastry cream.
-
Once mixed, keep chilled and well-covered until the eclairs are ready to be filled.