Custard Cream Puffs

9 Steps to complete

• 1
  Custard: In a medium bowl, whisk, sour cream, milk, and egg yolks. Set aside.
• 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
  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
  Preheat oven to 400°F.
• 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
  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
  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
  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
  Fill cream puffs with custard, garnish with powdered sugar and raspberries. Enjoy!