While in Northern California last week, visiting my parents, we picked endless buckets of big juicy blackberries. I should correct myself, when I say "we picked", I mainly mean my blackberry obsessed husband. He is a huge berry fan and I think he believes he is actually making money as he picks berries. We ended up making 4 batches of blackberry jam, blackberry cobbler, waffles with blackberry syrup, and froze a couple dozen bags of berries. Now that I've been home a few days, I got a hankering for something blackberry. So tonight I made Cream Puffs with Blackberry Sauce.
Cream Puffs
1 cup boiling water
1/2 cup butter
1/4 tsp. salt
1 cup flour
4 eggs
Combine water, butter and salt, bring to a boil in a pan. Leaving the pan on the burner, stir in the flour quickly until the mixture pulls away from the sides and forms a ball.
Stir in the eggs one at a time completely. Place spoonfuls on the mixture on a greased baking sheet (makes about 15).
Bake at 425F for 30 mins.
Fill each cream puff with 1/2 tsp. of lemon curd (I used my mom's lemon curd that she canned this summer) and some whipped cream. Drizzle each cream puff with blackberry sauce.
Blackberry Sauce
1 cup blackberries fresh or frozen
1/4 cup water
3/4 cup sugar
1 tsp. corn starch dissolved in 1 tbsp. cold water
Bring first 3 ingredients to a boil, slowly add corn starch mixture. Boil one more minute until sauce is thick.
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Jeran