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

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4.5 26 33
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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


  • 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 each: 340 calories, 29g fat (17g saturated fat), 196mg cholesterol, 197mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 5g protein.


  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

Sweet White Wine

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

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Stamper50 User ID: 5335141 265159
Reviewed Apr. 25, 2017

"Just before serving, fill center with a scoop of ice cream, put the lid back on and pour hot fudge over the top. Yum"

drt46 User ID: 7816372 252135
Reviewed Aug. 2, 2016

"Cream puffs have been made by my family for many many years. When my kids were little, my Mom made cream puffs but changed the filling to suit youngsters. She made pudding and mixed it with Dream Whip. She always made chocolate and vanilla. My kids adored her for it."

Alaskagem User ID: 8638799 238200
Reviewed Nov. 27, 2015

"My husband is the cook in the family, I burn bagels in the toaster oven frequently. But he wanted cream puffs for Thanksgiving dessert so I gave this recipe a try and it came out marvelously! I can't believe I made something so delicious and beautiful"

JenniferH User ID: 2696956 233217
Reviewed Sep. 20, 2015

"I made these cream puffs for my son's birthday at his request. It was a hit, no leftovers. They were easy and quick to make. I placed the dough in a plastic bag and cut a small hole in the corner and piped them out onto a Silpat to make mini puffs. I let them cool in the oven. When I sliced them open they were hollow and no need to remove any yummy innards. I did bake them at 425 for 20 minutes. I filled them with homemade vanilla pudding the next day."

papa60 User ID: 2543625 231554
Reviewed Aug. 21, 2015

"We love these cream puffs I made them for some friends an now that's all I can bring I added some strawberries so good"

Dilli User ID: 7204156 231548
Reviewed Aug. 21, 2015

"How do you prevent all of the extra dough inside the puff? What oven rack is the correction position for the puffs? My puffs were not puffy after they cooled and I sliced them."

shaylayne User ID: 4635715 231542
Reviewed Aug. 21, 2015

"Cream puffs are easy to make - been making them for 50 yrs. However, never attempt to double recipe (make two separate batches) and never attempt to make when humidity level is above 45 to 50% or actually raining. They will come out like hockey pucks."

Bakery2012 User ID: 8393023 227080
Reviewed May. 28, 2015

"Perfect recipe each time. Thank You for sharing..."

RCSteve User ID: 7803183 72955
Reviewed Sep. 12, 2014

"Fair amount of work but they were awesome!"

Katartrive User ID: 7913796 20564
Reviewed Jul. 31, 2014

"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.""

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