Made from the ingredients Wisconsin is famous for - milk, cream, butter and eggs
- cream puffs were a natural addition to the Wisconsin State Fair. Since their introduction
in 1924 cream puffs have grown to be a signature Fair item, selling more than 365,000
annually. The Wisconsin State Fair dairy bakery operates around-the-clock during
the Fair to meet the ever-growing, insatiable demand.
Some fairgoers wait all year for a chance to indulge in the rich sweetness of
a State Fair cream puff, but now you can make them year-round in your own kitchen.
This recipe does not take dozens of employees or tons of whipping cream to make,
but the taste is as genuine as the Fair. So, go ahead - indulge and savor the memories.
1 cup water
4 tablespoons butter (1/2 stick)
1/4 teaspoon iodized salt
1 cup all-purpose flour, sifted
4 whole eggs
1 whole egg yolk, lightly
2 tablespoons milk
2 cups whipping cream (whipped with vanilla extract
Confectioners' sugar, sifted
Heat oven to 375 degrees F. Butter and flour 1 very large or 2 small baking
sheets, or line with parchment paper.
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.
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.
Add whole eggs, beating in one egg at a time. Dough should be stiff but
Immediately drop 1/4 cupsful 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.)
Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture,
taking care not to let liquid drip onto pan. Bake 35 minutes, until puffed,
golden brown and firm.
Cool puffs on wire racks, pricking each with a cake tester or wooden pick
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.
Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop
the whipped cream with a large spoon.)
Replace the tops of the puffs and sprinkle with confectioners' sugar.