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State Fair Cream Puffs Recipe

State Fair Cream Puffs Recipe photo by Taste of Home

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"The Wisconsin Bakers Association has served these treats at our state fair since 1924," says Ruth Jungbluth of Dodgeville.

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State Fair Cream Puffs Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 10 Servings

25 35 60

Ingredients

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Directions

In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts 1 filled cream puff equals 340 calories, 29 g fat (17 g saturated fat), 196 mg cholesterol, 197 mg sodium, 14 g carbohydrate, trace fiber, 5 g protein.

Originally published as State Fair Cream Puffs in Taste of Home June/July 1999, p67

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for State Fair Cream Puffs

State Fair Cream Puffs

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Reviewed on Jan. 12, 2013 by frostman

I don't know what happened, but the dough didn't hold together at all. It had way too much liquid. So I added more flour, and they came out as hockey pucks. What did I do wrong?

Reviewed on Oct. 20, 2012 by LCortez

My hunt for an easy old fashioned cream puff came up with many. I decided to try this one and my very happy I did! My first time making cream puffs and they were a hit. Everyone loved them! I am passing this one on. Thank you for sharing the recipe!

Reviewed on Aug. 22, 2012 by julieeee

Almost like being at State Fair, except that we didn't have to travel 2100 miles. So glad I found this recipe! I was nervous about making them for the first time, but they turned out to be perfect.

Reviewed on Aug. 14, 2012 by TaylorAshley

Let me start by saying there's no way you can sub regular whipping cream for heavy. My store didn't have heavy, so I just picked up whipping cream. My cream never stood, so I just added powdered sugar until it was stiff. It didn't taste bad, thankfully. Another problem I ran into was the size of the puffs. I did the 1/4 dollop like it calls for but my puffs were abnormally small. I couldn't cut them because they collapsed. It worked out good anyway, I just put a puff in a bowl add some homemade peach sauce and a dollop of cream! I would make these again but just add some tweeks ;)

Reviewed on Nov. 19, 2011 by missychrissy79

fast, light, lil messy, not many ingredients needed.

Reviewed on Aug. 19, 2011 by Michele R

They turned out great! They look like they're hard to make but it was so simple. This recipe is a keeper.

Reviewed on Jun. 06, 2010 by Tom1234

This is an easy recipe to follow. One of my favorites.

Reviewed on Aug. 08, 2008 by kathykjk

Nothing can beat a good ol' Wisconsin State Fair cream puff! YUM!