Cream Puffs
Preheat oven to 425 degrees.
1 cup milk
1 stick butter
1 cup flour
pinch of salt
4 eggs
In a saucepan heat milk and butter until butter is melted. Add the salt and flour all at once and stir the mixture together until it comes together as a dough. Stir another 2 minutes and place dough in the bowl of a food processor fitted with a metal blade. Add eggs and blend until the dough in well combined and thick. Place the dough in a piping bag and pipe onto baking sheets lined with parchment paper about 9 puffs. May be made any size. Bake for 20 minutes until golden. Turn off the oven and leave in oven for another 10 minutes. Puff should sound hollow on bottom when tapped. Remove from oven and put a small slice in each puff to release steam . Allow to cool.
Caramel Sauce
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons butter
Place sugar and water in a heavy saucepan and cook over high heat until the mixture starts to turn brown. Do not stir. Once the mixture starts to turn brown, swirl the liquid to even out the color. Cook until chestnut brown.
Add cream carefully. Cook over high heat until mixture begins to thicken. Add butter and cook for about 5 minutes to thicken a bit more. Remove from heat and keep warm or store in refrigerator until ready to use.
3/4 cup heavy cream
1 tablespoon powdered sugar
1/4 tsp. vanilla
2 pints blackberries
Split a cream puff and place the bottom on a plate. Fill with sweetened whipped cream and top with the blackberries. Place other half of cream puff on top and drizzle caramel over the top of the entire cream puff.
