- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 Eggland's Best 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
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for State Fair Cream Puffs(12)
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Recipe taste turned out nicely, I used the egg wash on the first batch and found that they burned on the bottom edges. On the second batch I did not use the egg wash and instead cooked them for 15min on 400. Turned the oven down to 325 for an other 15min! They turned out light and fluffly!
I had NO problems with the recipe as written. It came together beautifly, as well as the whipped cream. I used a small ice cream scoop to make the puffs, and made sure that everything was cold when I made the whipped cream. Big hit here at the office. Another winner.
Cream Puffs are a great dessert thats pretty easy to make. Make sure you don't open oven door till baking is done,(small beads of sweat will form and then dry up). Make long slit going all th way around the center of puff so they can dry. Remove any soft dough on the inside of puff. You can mix 2 large boxs of Jello instant "French Vanilla" pudding mix with about 1 cup less milk per box and after beating puddig mix and milk till well blended, fold in some Cool Whip (1 to 2 cups to lighten the puddig) Then fill your cold puffs. Sprinke w/ powdered sugar.
keep mixing in the eggs until it congealed. It takes longer than you may think. Also I have found that using non ultra pasteurized whipping cream works much better to the stiff stage.
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?
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