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Ingredients
- 1 c. Water
- 1/2 c. Unsalted butter, diced
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/2 tsp Vanilla
- 1 c. Flour
- 4 lrg Large eggs
- 1 c. Sugar
- 1/4 c. Water
- 1/2 c. Cream
- 2 Tbsp. Unsalted butter
- 1 c. Whipped cream
- 1 Tbsp. Sugar
- 1 dsh Vanilla extract
- 2 pt Cleaned blackberries
Directions
- For the pate au choux, in a heavy duty sauce pan heat water, butter, sugar, salt, and vanilla till the water is boiling. All at once add in the flour and stir till a dough forms and pulls away from the sides of the pan. Lower the heat and stir to dry the dough out a bit about 3 min. Remove from the heat and by hand or possibly mixer add in Large eggs one at a time mixing well after each one. Before adding the last egg check the consistence of the dough. You want the dough to be able to hold a shape with out spreading out when piping the dough. If the dough is still stiff add in the last egg. Remove from the mixer and place in a piping bag fitted with a star tip. On a greased sheet pan pipe 6 large rosettes, place in a 425 degree oven and bake till brown about 15-20 min. When brown reduce the temperature to 200 degrees and cook to dry out the pate au choux about 20 more min. Once the pate au choux is dry remove from the oven an cold.
- For the caramel sauce, place sugar and water in a heavy sauce pan and over high heat cook till the mix starts to turn brown. Don't stir before the mix turns brown. Once the mix browns you may swirl the liquid to even out the color. Cook till it is a toasty brown about another 2 min. Add in cream carefully it will boil up so be very careful. Cook over high heat till the mix starts to thicken about 5 min. When the caramel thickens add in the butter and cook for about another five min to thicken a bit more. When thick and shinny remove from the heat and keep hot or possibly store in the refrigerator till ready to use.
- To assemble the dish, whip heavy cream with sugar till stiff peaks form and set a side, cut pate au choux in half and place the bottom on each dessert plate. Distribute the whipped cream inside the pate au choux then top with blackberries. Place the top of the pate au choux on, then drizzle with the hot caramel sauce. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 587 | |
| Calories from Fat 302 | 51% |
| Total Fat 34.37g | 43% |
| Saturated Fat 20.22g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 261mg | 11% |
| Potassium 262mg | 7% |
| Total Carbs 63.9g | 17% |
| Dietary Fiber 5.4g | 18% |
| Sugars 42.44g | 28% |
| Protein 8.72g | 14% |
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