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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cooling time 30

Total Time 1 10

Servings servings (1 puff each)

Calories 334kcal

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:

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

US Customary - Metric

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 1/4 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