Recipe - Pate Au Choux With Blackberries And Caramel Sauce

PATE AU CHOUX
1 cup Water
One half cup Unsalted butter; minced
1 tablespoon Sugar
One half teaspoon Salt
One half teaspoon Vanilla
1 cup Flour
4 lg Eggs

CARAMEL SAUCE
1 cup Sugar
One fourth cup Water
One half cup Cream
2 tablespoon Unsalted butter

TO ASSEMBLE
1 cup Whipped cream
1 tablespoon Sugar
1 ds Vanilla extract
2 pt Cleaned blackberries

For the pate au choux, in a heavy duty sauce pan heat water, butter, sugar,
salt, and vanilla until the water is boiling. All at once add the flour and
stir until 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 minutes. Remove from
the heat and by hand or mixer add 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 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 until
brown about 1520 minutes. When brown reduce the temperature to 200 degrees
and cook to dry out the pate au choux about 20 more minutes. Once the pate
au choux is dry remove from the oven an cool.

For the caramel sauce, place sugar and water in a heavy sauce pan and over
high heat cook until the mixture starts to turn brown. Do not stir before
the mixture turns brown. Once the mixture browns you may swirl the liquid
to even out the color. Cook until it is a toasty brown about another 2
minutes. Add cream carefully it will boil up so be very careful. Cook over
high heat until the mixture starts to thicken about 5 minutes. When the
caramel thickens add the butter and cook for about another five minutes to
thicken a bit more. When thick and shinny remove from the heat and keep
warm or store in the refrigerator until ready to use.

To assemble the dish, whip heavy cream with sugar until 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 warm caramel sauce. Serve immediately.

Converted by MC_Buster.

Per serving: 553 Calories (kcal); 35g Total Fat; (55% calories from fat);
7g Protein; 55g Carbohydrate; 221mg Cholesterol; 234mg Sodium Food
Exchanges: 1 Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit; 6 One half Fat;
2 One half Other Carbohydrates

Converted by MM_Buster v2.0n.