The Wisconsin State Fair Cream Puff Food

STATE FAIR CREAM PUFFS

State Fair Cream Puffs image

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. -Ruth Jungbluth, Dodgeville, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts :

THE WISCONSIN STATE FAIR CREAM PUFF

THE WISCONSIN STATE FAIR CREAM PUFF image

I'm submitting this recipe by David Schmidt, because the "Pinch It" button wouldn't work from http://www.creamcityand sugar.blogspot.com/2011/06/milwaukee-faves-cream-puffs.html

Provided by Michele Wallace

Categories Other Desserts

Time 2h5m

Number Of Ingredients 9

Ingredients

1 c water
4 Tbsp (1/2 stick) of butter
1/4 tsp iodized salt
1 c all purpose flour
4 eggs
1 egg yolk, lightly beaten
2 Tbsp whole milk
2 c whipping cream, whipped with vanilla extract and sugar (see below)
sifted powdered sugar

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.

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