Print Options

Back to State Fair Cream Puffs >

Include these items:

Select reviews >

Taste of Home Logo

State Fair Cream Puffs

 State Fair Cream Puffs
The Wisconsin Bakers Association has served these treats at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
10 ServingsPrep: 25 min. Bake: 35 min. + cooling


  • 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

2 of 2

State Fair Cream Puffs (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.