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State Fair Cream Puffs

(17 Votes)
SERVES
12
COOK TIME
30 Min

Ever been to a fair or festival and sunk your teeth into a cloud of whipped cream sandwiched between two flaky pastry puffs? Well, get ready to easily make your very own version of State Fair Cream Puffs, any old time you want!

What You'll Need:
  • 1 cup water
  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs, at room temperature
  • 1 egg yolk
  • 2 tablespoons milk
  • 2 cups (1 pint) heavy cream
  • 1/3 cup confectioners' sugar, plus extra for sprinkling
  • 2 teaspoons vanilla extract
What To Do:
  1. Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring water, butter, and salt to a boil. Add flour all at once and stir quickly until mixture forms a ball; remove from heat.
     
  2. Add 1 egg and beat hard with a wooden spoon to blend. Add remaining whole eggs one at a time, beating well after each addition; each egg must be completely blended in before the next egg is added. As you beat mixture, it will change from an almost-curdled to a smooth appearance. When it is smooth, spoon 12 mounds of dough onto a large rimmed baking sheet.
     
  3. In a small bowl, combine egg yolk and milk; mix well and brush over dough.
     
  4. Bake 25 to 30 minutes, or until golden. Remove to a wire rack to cool completely.
     
  5. In a large bowl, beat cream with an electric beater on medium speed until soft peaks form. Add 1/3 cup confectioners' sugar and vanilla and beat until stiff peaks form.
     
  6. Cut top third off each cooled pastry puff and fill with equal amounts of whipped cream mixture. Replace tops and sprinkle with confectioners' sugar. Serve immediately, or cover and chill until ready to serve.
Note

For a sure way to get perfect whipped cream, chill the bowl and beaters before whipping the cream, and make sure not to over beat it.

Try our easy version of another state fair favorite, Hot Dogs with Chili Sauce!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made these and like others have said, you have to beat the eggs in one at a time and beat the egg in really well before adding another one. Make sure to bake them long enough or they will be too moist and taste eggy. I would suggest to grease the pan before putting the dough on. Mine stuck like a lot and I had to pry them off. I normally just follow the directions on greasing the pan, but it wasn't included in these directions. They were still heavenly though!!

I love cream puffs. Im going to try this recipe Never have ate any homemade one. Going to try this recipe.

I have made these cream puffs before and they turned out great! Very yummy and I will make them again soon. Thanks for the great recipe!

You're welcome! We're so glad you love these!

Can't wait to make them!

I would love to make your recipes but most of them do not contain calorie counts in them.

Made them yesterday. They were great. Very light. gave them to the nieghbors and my mom --everybody loved them--Thanks

Loved the cream puffs. I added vanilla pudding and it made them "Oh, so MUCH gooder"!

Now that is a TRUE cream puff. My mother used to have a recipe like this. I was excellent!

Made these today. They came out of the puffy and after a couple of minutes they were flat. Any suggestions what could have happened? I know my eggs were not left out at room temperature long enough. That is all I know I did wrong.

I made these years ago... you have to beat the s**t out of the batter and add the eggs one at a time... and they are yummy!

Love Cream Puffs, Will try quite often with a variety of different flavors. Cappacinio Pudding with shaved chocolate for one. Yummy.

sound great cant wait to try it

My mom used to make these with a filling of chocolate pudding and mashed bananas. We loved it.

Really good fillid with vanilla icecream and chocolate sauce on top.My husband's favorite.

I would use instant vanilla pudding in place of the whipping cream. Maybe even try it with instant chocolate or banana pudding . And top with a ganuche.

I loved this recipe but the puffs have so much more potential on the filling. I have stuffed the puffs with tuna salad, chicken salad, fruit, puddings, pie fillings etc. The limit is your own imagination.

Really good with a fudge topping drizzled on top!

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