In a medium saucepan, bring the milk and vanilla bean to a boil then remove from heat immediately. In a medium bowl, whisk the sugar, cake flour and salt. Whisk in the egg and egg yolks. Carefully incorporate the hot vanilla-infused milk, whisking constantly and taking care to pour slowly to avoid cooking the eggs. Pour mixture into the saucepan and bring to a boil, stirring constantly. Place plastic wrap onto the surface of the mixture and refrigerate for 1 hour.
Whip the cream and fold into the cooled pastry cream. Set aside in refrigerator until ready to fill eclairs.