State Fair Cream Puffs

Name: State Fair Cream Puffs
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 10 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 1 cup water; 1/2 cup butter; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs; 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

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
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

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 1 egg 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° until golden brown, 30-35 minutes. 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 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.

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Reviews

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Average Rating:

SactoFoodie

Jun 3, 2020

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...
clarbear

Oct 17, 2019

If anyone is reading this post is the ingredients to make the cream filling for the cream puffs?
Patty

Apr 5, 2019

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!
ChocolatopolusCake

Feb 7, 2019

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.
Christiane

Dec 19, 2018

Cream puffs are a pretty standard recipe, do nothing outstanding about these, EXCEPT brushing with egg and milk, They will rise higher and be puffier if you DON'T brush with egg and milk! Brushing with even a tiny bit of the mixture weighs the pate choux down so it can not puff up as much as it should. When's the last time you saw a shiny cream puff at a bakery? Like never. That said, they're good, but better filled with creme patisserie than whipped cream
Christine

May 6, 2018

I just did this last night and it was so good ??????
Stamper50

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

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

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

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.