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Make the custard: In a saucepan, whisk together eggs, sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla sugar. Let it cool completely.
Make the choux dough: Mix flour, sugar, vanilla sugar, salt, and baking powder in a bowl. In a pot, melt the butter. Add the dry mixture and stir well. Let cool slightly, then add eggs one at a time, mixing thoroughly. Add sour cream and mix until smooth.
Spoon or pipe small mounds onto a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 25–30 minutes until puffed and golden. Let cool.
Prepare the meringue: Beat egg white with salt until foamy. Gradually add sugar while beating until stiff peaks form. Mix in lemon juice and cornstarch.
Assemble: Slice each puff in half. Fill the bottom with custard, a spoonful of red currant jam, and top with meringue. Replace the top.
Sprinkle almond flakes on top and dust with powdered sugar.
Serving and Storage Tips:
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