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Step 1: Prepare the Custard Cream
In a bowl, whisk 2 eggs with 80 g sugar and 50 g cornstarch until smooth.
Heat 500 ml milk with 100 g butter and 8 g vanilla sugar in a saucepan until just boiling.
Slowly pour the hot milk into the egg mixture, whisking continuously.
Return everything to the saucepan and cook over low heat, stirring until the custard thickens.
Let it cool completely before using.
Step 2: Make the Choux Pastry
Preheat oven to 180°C (350°F).
In a saucepan, melt 100 g butter with a pinch of salt and 100 g sugar.
Remove from heat, add the flour, vanilla sugar, and baking powder, stirring until a dough forms.
Add eggs one at a time, mixing well after each addition. Stir in sour cream last.
Pipe or spoon small rounds of dough onto a baking sheet lined with parchment paper.
Bake for 25-30 minutes until puffed and golden. Let cool.
Step 3: Prepare the Red Currant Glaze
In a small saucepan, whisk egg white, 100 g sugar, lemon juice, and cornstarch.
Add red currant jam and cook over low heat until thickened. Let cool slightly.
Step 4: Assemble
Slice cream puffs in half horizontally. Fill with cooled custard cream.
Spread red currant glaze on top of the cream puff tops.
Sprinkle almond flakes over the glaze.
Place the tops back on and dust with powdered sugar.
Serving and Storage Tips
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