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If you’re looking for the irresistible Cream Puffs that have been served at the Wisconsin State Fair since 1924, you’ve come to the right place. These light-as-air pastries are filled with a lightly sweetened whipped cream, and topped with a dusting of powdered sugar.
When you buy your tickets to the state fair, you can even buy tickets for cream puffs; that’s how good these things are! Similar to traditional eclairs, cream puffs use a French pastry dough called pâte à choux, which is easier to make than you might think.
Once you’ve nailed your choux pastry, scoop it into puffs, bake until golden brown and puffed. Split the sides with a sharp knife so air can escape, then let the puffs cool. After that, just fill with whipped cream and dust with powdered sugar. Skip the crowds, the heat, and the price, and enjoy these Cream Puffs in the cool of your own home, no matter where you are!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Heavy cream: Chill in the freezer for at least 15 minutes before whipping to ensure the ultimate fluffy results and easiest whip.
Step-by-step instructions
To make the puffs:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a large saucepan over medium heat, bring water, butter and salt to boil. Remove from heat, add flour, and stir constantly until a smooth ball forms.
- Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Using a ¼ cup measuring cup or large portion scoop, drop 5 balls of dough on to each baking sheet, four towards the corners and one in the middle but at least 3 inches apart (I use the OXO large cookie scoop, a size 20 portioner, and do heaping scoops).
- To make the egg wash, whisk together egg yolk and milk. Brush lightly over puffs. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape. Cool completely.
To assemble the puffs:
- While the puffs are cooling, chill a metal mixing bowl and metal whisk in freezer for 10 to 15 minutes. Combine cream, powdered sugar, and vanilla in chilled mixing bowl and beat until stiff peaks form, about 6 to 8 minutes.
- Split cream puffs and discard soft dough from inside. Pipe the whipped cream into the puffs just before serving.
- Dust with powdered sugar.
Recipe tips and variations
- Yield: This recipe will make 10 Cream Puffs, about 3 inches in diameter each.
- Storage: Filled puffs are best enjoyed when they are made and do not keep well.
- Make ahead: Bake the shells up to 2 days in advance and store at room temperature in an airtight container. The whipped cream can be stored covered in the refrigerator up to 10 hours in advance. Fill with whipped cream just before serving.
- Freezer: The baked shells can be cooled, wrapped, and frozen for up to 3 months. Thaw at room temperature and fill with whipped cream just before serving.
- Éclairs: Fill the puffs with pastry cream and drizzle with chocolate sauce for a small, round éclair.
Recipe FAQs
First of all, make sure you’re baking them long enough. Once cooled, store them in a sealed, airtight container, and do not dust them with sugar until ready to serve. If your cream puffs have softened in storage, you may crisp them up in the oven before filling and serving. To re-crisp; bake uncovered at 300 degrees for about 5 to 8 minutes. Cool completely before filling.
The big trick to keep the puffs from collapsing is not to open the oven until they’re done. Changes in oven temperature can prevent steam from forming, which is what makes the puffs so light. Also, I don’t recommend making these when the humidity level is above 45 to 50% or it’s actually raining. Humidity can affect the rise, as well.
Actually, yes, cream puffs and profiteroles are both the result of baking a classic French choux pastry, but profiteroles tend to be smaller, while these cream puffs are a little larger. Profiteroles can be served filled with vanilla ice cream and topped with a warm chocolate sauce, which, come to think of it, might not be a bad way to serve these puffs, either.
Some people love filling the pastry with pudding: chocolate, vanilla, or coconut. Pastry cream is a great choice, just like an éclair! You could fill these with lemon mousse and a strawberry sauce on the side. They are also delicious filled with ice cream.
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Cream Puffs
Ingredients
For the puffs:
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon Salt
- 1 cup all-purpose flour
- 4 eggs
For the egg wash:
- 1 egg yolk lightly beaten
- 2 tablespoons milk
For the cream:
- 2 cups heavy cream chilled (see note 1)
- 1/4 cup powdered sugar plus more for dusting
- 1/2 teaspoon vanilla extract
Instructions
To make the puffs:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a large saucepan over medium heat, bring water, butter and salt to boil. Remove from heat, add flour, and stir constantly until a smooth ball forms.
- Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Using a ¼ cup measuring cup or large portion scoop, drop 5 balls of dough on to each baking sheet, four towards the corners and one in the middle but at least 3 inches apart (I use the OXO large cookie scoop, a size 20 portioner, and do heaping scoops).
- To make the egg wash, whisk together egg yolk and milk. Brush lightly over puffs. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape. Cool completely.
To assemble the puffs:
- While the puffs are cooling, chill a metal mixing bowl and metal whisk in freezer for 10 to 15 minutes.
- Combine cream, powdered sugar, and vanilla in chilled mixing bowl and beat until stiff peaks form, about 6 to 8 minutes.
- Split cream puffs and discard soft dough from inside. Fill the cream puffs just before serving. Dust with powdered sugar.
Notes
- Heavy cream: Chill in the freezer for at least 15 minutes before whipping to ensure the ultimate fluffy results and easiest whip.
- Yield: This recipe will make 10 Cream Puffs, about 3 inches in diameter each.
- Storage: Filled puffs are best enjoyed when they are made and do not keep well.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I’ve been craving cream puffs for a while. This recipe is so easy and delicious. I filled some with whipped cream and dulce de Leche, drizzled with chocolate sauce. The remaining puffs were filled with raspberry mousse and topped with lemon glaze.
The last time I went to the fair, my family and I waited in line in the pouring rain for over an hour for the cream puffs. Well worth the wait.
When I return to the Wisconsin State Fair, I will definitely indulge again. Until then, I will happily make more cream puffs.
Hi Cheryl, those sound amazing! So glad this recipe can hold you over until the next fair. – Meggan
Oh my! This is the best cream puff recipe! I’ve tried several recipes, but your clear-cut format, recipe directions and photos make this recipe a pleasure to make. Love your presentation. Best of all, your recipe captured my childhood memories of those cream puffs served at the Wisconsin State Fair. I’m making these this weekend with my grandchildren and can’t wait to see their expressions as they watch the choux paste rise before their eyes! Thank you for sharing your well-written recipe.
Thank you Mary, I’m so glad you liked it and that it was able to bring back those sweet memories. – Meggan
I am going to make these and fill them with mocha flavored whipped cream!
Sounds delicious Bonnie! – Meggan
These were completely worth the effort!