Ingredients
- Puff Pastry:
- 1 Cup Water
- 1/2 Cup Unsalted Butter (No Substitutes)
- 1/4 Tsp. Salt
- 1 Cup All Purpose Flour
- 4 Large Eggs
- 2 Tbsp. Milk
- 1 Large Egg Yolk
- Whipped Cream Filling:
- 2 Cups Heavy Whipping Cream, Cold
- 1/3 Cup Powdered Sugar
- 1/2 Tsp. Pure Vanilla Extract
- 1/8 Tsp. Cream of Tartar (Spice)
- Garnish:
- 2 Tbsp. Powdered Sugar
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Wisconsin State Fair Cream Puffs
Time: 25 minutes prep, 35 minutes cook
Servings: 10
Directions
- Prepare Puffs:
- In a large saucepan, bring the water, butter and salt to a boil over medium heat. Using wooden spoon, add flour all at once and stir until a smooth ball forms. Remove from the heat. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop by 1/4 cupfuls 3 in. apart onto greased/parchment covered baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400°F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
- Prepare Filling:
- In a large ice cold metal bowl, beat cream with ice cold metal beaters until it begins to thicken.
- Add sugar, vanilla and cream of tartar; beat until stiff.
- Construction:
- Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving.
- Dust with confectioners' sugar. Refrigerate leftovers.
- Cook's Tip:
- This recipe was designed for a Convection Oven, adjust cooking time to the following if using a regular oven. If using a regular oven increase cooking time to 50 - 60 minutes. At the end leave in turned off oven for additional 15 minutes. Do Not Open Oven! Otherwise the center of puff will be doughy.
- I added the Cream of Tartar to stabilize the whipped cream. This way you can prepare this several hours before serving to keep cream from melting.
- I place a metal bowl and beaters in the freezer for several hours to overnight to "chill." This will assist in keeping the heavy cream cold and produce a fast fluffy whip topping.
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Summary
I received this recipe from the family descendants who introduced this delectable treat. The Wisconsin Bakers Association has served these treats at our state fair since 1924.