| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Caprial2 | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Unsalted butter, diced |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Vanilla |
| 1 | c | Flour |
| 4 | Eggs | |
| 1 | c | Sugar |
| 1/4 | c | Water |
| 1/2 | c | Cream |
| 2 | T | Unsalted butter |
| 1 | c | Whipped cream |
| 1 | ds | Vanilla extract |
| 2 | pt | Cleaned blackberries |
| 6 1/2 | t, 2 1/2 Other Carbohydrates |
INSTRUCTIONS
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 15-20 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); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 590
Calories From Fat: 287
Total Fat: 32.6g
Cholesterol: 209.6mg
Sodium: 267.6mg
Potassium: 246.2mg
Carbohydrates: 69.2g
Fiber: 5.6g
Sugar: 47.2g
Protein: 8.5g