- 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 McCormick® Pure 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for State Fair Cream Puffs
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"Fair amount of work but they were awesome!"
"The same "collapse" thing happened to me that others are complaining about, despite making the slit. I did a little more searching to figure out why, and I came across this tip on another recipe site. Too late to try it tonight, but next time for certain!"bake 35 minutes in oven. turn off heat and postion door ajar. let stand 45 minutes.""
"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."
"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!"
"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!"