State Fair Cream Puffs Recipe

By dette

The Wisconsin Bakers Association has served these treats 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 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

Preparation

Step 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.
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.
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.