hector’s take on ROSE’S heavenly CAKES: Sybil’s Pecan Torte with Coffee Cream (page 270).
note that i find the following method the best to obtain perfect consistency whipped cream for piping: first, whip the cream till soft peaks using a non-chilled bowl and whisk (cream should be cold). refrigerate 2 hours. whip by hand till stiff peaks (or desired piping consistency). my theory is that cream emulsifies best when not too cold, thus using a non-chilled bowl to start the whipping process.