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State Fair Cream Puffs Recipe

State Fair Cream Puffs Recipe

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 YIELD: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

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.

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.

Reviews for State Fair Cream Puffs

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MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed May. 28, 2015

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

MY REVIEW
Reviewed Sep. 12, 2014

"Fair amount of work but they were awesome!"

MY REVIEW
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.""

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!"

MY REVIEW
Reviewed Nov. 13, 2013

"I had NO problems with the recipe as written. It came together beautifly, as well as the whipped cream. I used a small ice cream scoop to make the puffs, and made sure that everything was cold when I made the whipped cream. Big hit here at the office. Another winner."

MY REVIEW
Reviewed Aug. 20, 2013

"Cream Puffs are a great dessert thats pretty easy to make. Make sure you don't open oven door till baking is done,(small beads of sweat will form and then dry up). Make long slit going all th way around the center of puff so they can dry. Remove any soft dough on the inside of puff. You can mix 2 large boxs of Jello instant "French Vanilla" pudding mix with about 1 cup less milk per box and after beating puddig mix and milk till well blended, fold in some Cool Whip (1 to 2 cups to lighten the puddig) Then fill your cold puffs. Sprinke w/ powdered sugar."

MY REVIEW
Reviewed Aug. 8, 2013

"keep mixing in the eggs until it congealed. It takes longer than you may think. Also I have found that using non ultra pasteurized whipping cream works much better to the stiff stage."

MY REVIEW
Reviewed Jan. 12, 2013

"I don't know what happened, but the dough didn't hold together at all. It had way too much liquid. So I added more flour, and they came out as hockey pucks. What did I do wrong?"

MY REVIEW
Reviewed Oct. 20, 2012

"My hunt for an easy old fashioned cream puff came up with many. I decided to try this one and my very happy I did! My first time making cream puffs and they were a hit. Everyone loved them! I am passing this one on. Thank you for sharing the recipe!"

MY REVIEW
Reviewed Aug. 22, 2012

"Almost like being at State Fair, except that we didn't have to travel 2100 miles. So glad I found this recipe! I was nervous about making them for the first time, but they turned out to be perfect."

MY REVIEW
Reviewed Aug. 14, 2012

"Let me start by saying there's no way you can sub regular whipping cream for heavy. My store didn't have heavy, so I just picked up whipping cream. My cream never stood, so I just added powdered sugar until it was stiff. It didn't taste bad, thankfully. Another problem I ran into was the size of the puffs. I did the 1/4 dollop like it calls for but my puffs were abnormally small. I couldn't cut them because they collapsed. It worked out good anyway, I just put a puff in a bowl add some homemade peach sauce and a dollop of cream! I would make these again but just add some tweeks ;)"

MY REVIEW
Reviewed Nov. 19, 2011

"fast, light, lil messy, not many ingredients needed."

MY REVIEW
Reviewed Aug. 19, 2011

"They turned out great! They look like they're hard to make but it was so simple. This recipe is a keeper."

MY REVIEW
Reviewed Jun. 6, 2010

"This is an easy recipe to follow. One of my favorites."

MY REVIEW
Reviewed Aug. 8, 2008

"Nothing can beat a good ol' Wisconsin State Fair cream puff! YUM!"

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Wine Pairings

Sweet White Wine

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