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. Everyone has their own special way of eating them, but absolutely no one can resist the power of a cream puff.
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper, a silicone mat, or nonstick spray.
In a large saucepan over medium heat, bring water, butter and salt to boil. Add flour and stir constantly until a smooth ball forms.
Remove from the heat and 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 1/4 cup measuring cup or portion scoop, drop 1/4 cup batter 3 inches apart on to prepared baking sheets.
Combine milk and egg yolk. 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.
Meanwhile, in a large bowl beat cream until it begins to thicken. Add sugar and vanilla and beat until almost stiff.
Split cream puffs and discard soft dough from inside. Fill the cream puffs just before serving. Dust with powdered sugar.
Adapted from Taste of Home.