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FRESH BERRY CREAM PUFFS
Active Time : 35 Minutes Total Time : 2 hrs 50 min Serves : 10INGREDIENTS
- 1 1/2 cups Land O Lakes half & half
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 tablespoons corn starch
- 6 Land O Lakes eggs large
- 10 tablespoons Land O Lakes butter
- 1 cup water
- 1 cup all-purpose flour
- 1/2 cup heavy whipping cream
DIRECTIONS
Heat oven to 400 degrees Fahrenheit.
In medium saucepan combine 1 cup half and half, sugar, 1/8 teaspoon salt, and vanilla bean. Mix well.
Bring to a simmer over medium heat, stirring until sugar is dissolved.
Place remaining 1/2 cup half and half, cornstarch, and 2 egg yolks in bowl. Whisk until combined.
Whisk small amount of hot milk mixture into egg yolk mixture. Pour egg yolk mixture back into remaining hot milk mixture.
Bring to a boil, whisking constantly, until mixture thickens. Remove from heat.
Pour mixture through a fine sieve into large bowl to strain.
Stir in 2 tablespoons butter, until melted.
Cover with plastic food wrap, pressing wrap onto surface of cream. Refrigerate until completely chilled.
Combine water, 8 tablespoons butter and 1/8 teaspoon salt in saucepan.
Cook over medium heat 5 to 10 minutes or until mixture comes to a full boil.
Stir in flour vigorously until mixture forms ball. Remove from heat.
Beat in remaining 4 eggs, 1 egg at a time, until smooth.
Drop dough by 1/4 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30 to 35 minutes or until puffed and lightly browned.
Remove from oven. Pierce each puff gently with fork to allow steam to escape. Cool completely.
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently fold into chilled pastry cream.
Cut cream puffs in half horizontally. Layer bottom half with vanilla bean cream, fresh berries and ending with vanilla bean cream. Top with remaining half of cream puff.