Cream Puffs reminiscent of Wisconsin State Fair Cream Puffs
Course Dessert
Cuisine All-American
Keyword Cream, cream puffs, Wisconsin
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 6Servings
Calories 560kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
1cupwater
1/2cupbutter
1/4teaspoonsalt
1cupflour
4eggs
2tablespoonsmilk
1egg yolk, lightly beaten
2cupscold heavy whipping cream
1/4cupconfectioners' sugar
1/2teaspoonvanilla extract
additional confectioners' sugar for dusting
Instructions
In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add the flour all at once and stir 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.
Drop by 1/4 cupfuls, 3-inches apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400º for 30 to 35 minutes or until golden brown. Remove to wire rack. Immediately cut a small slit in each cream puff to allow steam to escape, cool.
In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla extract; beat until almost stiff. Split each cream puff in half, discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar.