Cream Puffs

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.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Cooling time 30 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 336kcal

Author Meggan Hill

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:

2 tablespoons milk
1 egg yolk lightly beaten

For the cream:

2 cups heavy whipping cream
1/4 cup powdered sugar plus more for dusting
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

To make the puffs:

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.

To make the egg wash:

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.

To make the cream:

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.

Notes

Adapted from Taste of Home.

Nutrition