Custard Cream Puffs

Ingredients

Directions

1. 1

   Custard: In a medium bowl, whisk, sour cream, milk, and egg yolks. Set aside.

2. 2

   In a medium pot combine, sugar, cornstarch, and salt. Stir in the cream mixture, and cook over medium heat, until thickens and has the consistency of pudding 8-10 minutes.

3. 3

   Turn off the heat; add butter and vanilla and mix well. Transfer mixture into bowl to cool for about 15 minutes. Place a piece of plastic wrap on the top of the custard to prevent a skin from forming. Refrigerate at least 1 hour.

4. 4

   Preheat oven to 400°F.

5. 5

   Pastry: In a medium saucepan, combine water and butter. Bring to a boil over medium-high heat. Add flour and salt, stirring vigorously until mixture leaves sides of the pan and forms a smooth ball, about 1 minute. Remove the dough from the pot into a mixing bowl, let cool for about 5 minutes.

6. 6

   Add eggs into the bowl, one at a time, beating at medium speed until each egg is incorporated and the dough has a smooth texture.

7. 7

   Transfer dough to a pastry bag or use an ice cream scoop to portion out the dough. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet.

8. 8

   Place in the oven and bake for 20-25 minutes or until golden brown. When done, carefully cut each cream puff halfway with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside.

9. 9

   Fill cream puffs with custard, garnish with powdered sugar and raspberries. Enjoy!