STATE FAIR CREAM PUFFS RECIPE: HOW TO MAKE IT
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
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. 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 eggs, 1 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 until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; let 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 : Calories 340 calories, FatContent 29g fat (17g saturated fat), CholesterolContent 196mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
CREAM HORNS RECIPE (WITH PUFF PASTRY) | KITCHN
In this recipe, spiral tubes of puff pastry are stuffed with a luxurious, mousse-like lemon-vanilla whip.
Provided by Shilpa Uskokovic
Categories Dessert Snack Baked good Puff pastry
Total Time 2700S
Prep Time 1200S
Cook Time 1500S
Number Of Ingredients 8
Steps:
- Thaw 1 package puff pastry in the refrigerator according to package instructions.
- Arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Wrap a 7x4-inch piece of aluminum foil around the outside of a sugar ice cream cone, starting at the tip. A small section at the top of the cone will remain exposed. Repeat with the remaining 11 sugar cones. (Alternatively, wrap 12 (1-inch-wide, 12-inch-long) wooden dowels individually in aluminum foil to completely cover.)
- Remove one sheet of puff pastry from the refrigerator (if your puff pastry comes in one sheet, cut in half to get 2 sheets). Unfold and use a rolling pin to gently smooth out any creases in the dough (the aim is just to seal any cracks and not to make the dough thinner or longer in length). Cut the pastry into 12 (about 1/2-inch-wide and 9-inch-long) strips. Repeat with remaining sheet of puff pastry.
- If using cones, wind 2 strips of pastry around each cone, starting at the tip of the cone. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Wrap the remaining cones.
- If using dowels, wind 2 strips of the pastry around a foil-wrapped dowel (or sugar cone) in a spiral, starting at one end of the dowel and overlapping it slightly. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Repeat at the other end of the dowel. Wrap the remaining dowels.
- Place the wrapped pastries on 2 large rimmed baking sheets. If using cones, place them on their sides. Bake until the horns are light golden-brown, about 25 minutes.
- Let cool on baking sheets for 2 minutes, then carefully slip the horns off the dowels or ice cream cones (this is easier to do while the pastry is still warm). Place the horns on a wire rack and let cool completely, about 25 minutes. Meanwhile, make the filling.
- Place 2 cups cold heavy cream and 3 tablespoons granulated sugar in a large bowl and beat with an electric hand mixer on medium speed until soft peaks form. (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant vanilla pudding mix, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon finely grated lemon zest. Continue whipping until thick, fluffy, and mousse-like, about 6 minutes. Transfer to a piping bag or large zip-top bag. Refrigerate until ready to use.
- Snip off one bottom corner of the piping bag or zip-top bag. Pipe the filling into the horns. Dust the cream horns with powdered sugar if desired. Cream horns are best eaten within 6 to 8 hours of being filled.
Nutrition Facts : SaturatedFatContent 25.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 50.9 g, SugarContent 17.2 g, ServingSize Serves 6, ProteinContent 7.2 g, FatContent 58.2 g, Calories 748 cal, SodiumContent 332.4 mg, FiberContent 1.2 g, CholesterolContent 0 mg
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