OMG! State Fair Cream Puffs are so yummy

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924

Ingredients

• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 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

Instructions:

1. Preheat the oven to 400°. In a large saucepan, bring 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 it stand for 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny.
2. Drop 1/4 cupfuls onto greased baking sheets, spacing them 3 inches apart. Combine milk and egg yolk; brush over the puffs. Bake until golden brown, around 30-35 minutes. Remove and immediately cut a slit in each for steam to escape; let them cool.
3. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split the cream puffs, discard the soft dough from inside, and fill them just before serving. Dust with confectioners’ sugar and refrigerate any leftovers.

Nutrition Facts:

• One cream puff provides approximately 340 calories, 29g fat (17g saturated fat), 196mg cholesterol, 197mg sodium, 14g carbohydrates (5g sugars, 0g fiber), and 5g protein.

Tips for Perfect Cream Puffs:

• Prevent deflation by baking in the lower third of the oven, leaving ample space for expansion, and piercing each puff to release steam.
• While a pastry bag is ideal, a sturdy resealable plastic bag can be used for piping filling into cream puffs.
• Customize cream puffs with various fillings and toppings, such as chocolate drizzle or flavored whipped cream.
• Serve cream puffs within a few hours for optimal texture; refrigerate unfilled pastries for up to 2-3 days.
• Freeze unfilled pastries for longer storage, thaw at room temperature, and reheat if needed for crispness.