CREAM BEAN BERRY RECIPES

Steps:

• Heat oven to 400°F.
• Combine 1 cup half & half, sugar, 1/8 teaspoon salt and vanilla bean in medium saucepan; mix well. Bring to a simmer over medium heat, stirring until sugar is dissolved.
• Place remaining 1/2 cup half & half, cornstarch and 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 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, 1/2 cup butter and 1/8 teaspoon salt in saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a full boil. Stir in flour vigorously until mixture forms a ball. Remove from heat. Beat in 1 egg at a time until smooth.
• Drop dough by 1/4 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30-35 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. 

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.