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State Fair Cream Puffs

TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD: 10 servings.
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • 2 tablespoons 2% milk
  • 1 large egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Additional confectioners' sugar

Directions

  • 1. Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 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 until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; let 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.

Nutrition Facts

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

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