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.
WISCONSIN STATE FAIR CREAM PUFFS RECIPE BY ROBYN ...
I received this recipe from the family descendants who introduced this delectable treat. The Wisconsin Bakers Association has served these treats at our state fair since 1924.
Provided by Robyn Savoie
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Number Of Ingredients 17
Steps:
- Prepare Puffs: In a large saucepan, bring the water, butter and salt to a boil over medium heat. Using wooden spoon, add flour all at once and stir until a smooth ball forms. Remove from the heat. 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/parchment covered baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400°F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. Prepare Filling: In a large ice cold metal bowl, beat cream with ice cold metal beaters until it begins to thicken. Add sugar, vanilla and cream of tartar; beat until stiff. Construction: Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers. Cook's Tip: This recipe was designed for a Convection Oven, adjust cooking time to the following if using a regular oven. If using a regular oven increase cooking time to 50 - 60 minutes. At the end leave in turned off oven for additional 15 minutes. Do Not Open Oven! Otherwise the center of puff will be doughy. I added the Cream of Tartar to stabilize the whipped cream. This way you can prepare this several hours before serving to keep cream from melting. I place a metal bowl and beaters in the freezer for several hours to overnight to "chill." This will assist in keeping the heavy cream cold and produce a fast fluffy whip topping.
Nutrition Facts : ServingSize 101 g, Calories 268, FatContent 20.72 g, TransFatContent 0.0 g, SaturatedFatContent 12.21 g, CholesterolContent 162 g, SodiumContent 99 g, CarbohydrateContent 16.19 g, FiberContent 0.3 g, SugarContent 5.9 g, ProteinContent 4.73 g
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