State Fair Cream Puffs
Total TimePrep: 25 min. Bake: 35 min. + cooling
Made these today and the came out great only thing I did differently was added sugar and vanilla to the dough then after they were done filled with French vanilla pudding and folded in vanilla whipped cream put in fridge to get nice and cold.....delicious
oh my goodness, i have attended the Wisconsin State Fair every year for many many years. the cream puffs was always my first stop. i would wait in line and always purchased two of them. so good. to this day i still think of them. ty for posting this receipe
Made as written Very Good. People these are cream puffs, not pudding puff. That would be an eclair.
The outer portion of these are similar to mine. I fill mine with a custard cream and prefer it to this whipped cream version.
Ahhh my very best memory of Wisconsin as a child. My family drove up from Texas to visit my grandmother usually during state-fair time. . Cream puffs and maple sugar candy and the horse and tractor pulls were highlights! Engrained in my memory....Might try this recipe...
If anyone is reading this post is the ingredients to make the cream filling for the cream puffs?
This is the recipe I have used since I found it in my 1972 Betty Crocker cookbook. It's perfect as long as you do NOT brush the puffs with anything. And people who use Cool Whip? Why would you make good homemade pastries and then fill them with an oil product?! Yuck!
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I have been making these puffs for 13ish years when I first saw the recipe in my moms magazine. I love the puff and I never make this cream... lazy mans way is to make a box of vanilla pudding and fold in coolwhip. Then pipe into the puffs.