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State Fair Cream Puffs Recipe
State Fair Cream Puffs Recipe photo by Taste of Home

State Fair Cream Puffs Recipe

Read Reviews (16)
4.26 16
Publisher Photo
The Wisconsin Bakers Association has served these treats at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as State Fair Cream Puffs in Taste of Home June/July 1999, p67

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.

Sweet White Wine

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

Reviews for State Fair Cream Puffs(16)

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Jul. 20, 2014

DOBE49: I think your error was waiting to slice. I've made many puff recipes and slice or prick with a fork as soon as they come out of the oven (so steam that makes them puff can escape). Great recipe.

MY REVIEW
Reviewed Feb. 25, 2014

Fantastic easy recipe that got oooooo's & ahhhh's from everyone! Only comment is, make sure egg a are room temp. & I also had to add a touch more sugar & vanilla. Otherwise, perfection!

MY REVIEW
Reviewed Feb. 14, 2014

I don't know what happened. I've been baking for many years. These were puffy in the oven and then dropped like a stone. I haven't even attempted to get them apart yet. I'm afraid to. They also burned. And I didn't even do them near the amount of time it called for. Ugh Ugh Ugh!

MY REVIEW
Reviewed Jan. 14, 2014

Not sure what my daughter & I did wrong but at first they came out beautiful until after I let them cool. Then they flattened which made it very hard to slice. Putting the top back on after I filled them was like putting puzzle peices together. Don't know what we could have done wrong. Maybe we didn't let the dough sit long enough before adding the eggs or the eggs were too large? I would like to try them again but don't want to make the same mistakes.

MY REVIEW
Reviewed Dec. 2, 2013

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!

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