State Fair Cream Puffs Recipe 455 Food

THE WISCONSIN STATE FAIR CREAM PUFF

Steps:

• 1. 1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.
• 2. 2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.
• 3. 3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.
• 4. 4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.
• 5. 5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)
• 6. 6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.
• 7. 7. Bake 35 minutes, until puffed, golden brown and firm.
• 8. 8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.
• 9. 9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
• 10. Serving Size: Makes 12 cream puffs.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

STATE FAIR CREAM PUFFS (RECIPE FROM YAHOO! FOOD)

Steps:

• In a large saucepan, bring the water, butter and salt to a boil, over medium heat.
• Once boiling, add flour all at once and stir until a smooth ball forms. Make sure you get all the flour clumps out.
• Remove from heat; let it stand for 5 minutes.
• Once this has cooled for 5 minutes, add eggs, one at a time, beating well with mixer after each addition. Continue beating minxture until smooth and shiny.
• Get an ice cream scooper and grease it lightly with cooking spray.
• Drop about 1/4 cupfuls 3 inches apart onto a greased baking sheet.
• Combine milk and egg yolk, and brush very nicely over the puff. Don't worry if the egg mixture fell over a little.
• Bake at 400 degrees F for 30-35 minutes or until golden brown.
• Cool on cooling rack and slit each puff so the steam can escape.
• Let them cool compltely.
• In a chilled large mixing bowl, beat heavy whipping cream with a mixer on high until it begins to thicken. Add sugar and vanilla. Mix on high until cream is almost stiff.
• Split cream puff; discard any soft dough from inside.
• Fill the cream in cooled puffs just before serving.
• Dust the top with confectioner's sugar. Refrigerate leftovers. Makes 10 servings!