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State Fair Cream Puffs
(21 Votes)
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- 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
- 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. Add 1 egg and mix well 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.
- In a small bowl, combine egg yolk and milk; mix well and brush over dough.
- Bake 25 to 30 minutes, or until golden. Remove to a wire rack to cool completely.
- In a large bowl with an electric mixer on medium speed, beat heavy cream until soft peaks form. Add 1/3 cup confectioners' sugar and the vanilla and beat until stiff peaks form. Cut top third off each 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 overbeat it.
- There's nothing like fresh whipped cream! Our Creamy Cloud Eclairs are another way to enjoy it!
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dianawarren680 3081892
Dec 12, 2019
Thank you this was great MR Food
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NancyT
May 29, 2017
This is exactly the recipe I've had for decades for the pastry. It's been in the family for three generations at least. Always made fillings from scratch - whipped cream, pudding, custard, ice cream. My favorite has always been a vanilla filling topped with a homemade tart cherry sauce (which I can't find right now). I have also filled with tuna or ham or egg salads. A couple of hints I've found useful 1) spray baking sheet so they don't stick, and 2) when taken off baking sheet to cool, cut a small slit about where you will slice to open to allow steam to escape.
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msdeb21
May 29, 2017
I go to the Wisconsin State Fair every year, and yes, I do eat a cream puff. Only one, they are so rich! I can't wait to make these. Maybe they won't be as good as the ones at the fair, but even close will be okay. Cream Puffs are good enough to be their own food group. My family will be surprised when they see what I am making!
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denabrown1946 3343372
Aug 11, 2016
this was like eating plain bread with whipped cream on toppingshould have added some sugar to dough did not like it very disappinted
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BeckySue
Aug 12, 2016
Maybe if you used puff pastry or the pie crust dough in the refrigertated case at the grocery store. The whipped cream sounds good, though.
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blockermarty34
Aug 09, 2016
Love Cream Puffs hope they come out all right since i never made them before. But all ways a first time. Sounds like they can melt in your mouth.
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GinaMT17
Jul 04, 2015
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!!
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smbeach58 0664995
Jan 27, 2015
I love cream puffs. Im going to try this recipe Never have ate any homemade one. Going to try this recipe.
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eburr 1443913
Sep 22, 2014
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!
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Test Kitchen Team
Sep 23, 2014
You're welcome! We're so glad you love these!
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bmachado52 0190324
Apr 04, 2014
I would love to make your recipes but most of them do not contain calorie counts in them.
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arteaga0322 4070735
Sep 09, 2012
Made them yesterday. They were great. Very light. gave them to the nieghbors and my mom --everybody loved them--Thanks
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heiplesue62 1891327
Jul 24, 2012
Loved the cream puffs. I added vanilla pudding and it made them "Oh, so MUCH gooder"!
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suzzik
Jul 19, 2012
Now that is a TRUE cream puff. My mother used to have a recipe like this. I was excellent!
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Beach4Me
Jul 18, 2012
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.
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ponos22 7100280
Jul 18, 2012
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!
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CrossStitcher1
Jul 18, 2012
Love Cream Puffs, Will try quite often with a variety of different flavors. Cappacinio Pudding with shaved chocolate for one. Yummy.
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terry81549 2414357
Jul 18, 2012
sound great cant wait to try it
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claudias4
Jul 18, 2012
My mom used to make these with a filling of chocolate pudding and mashed bananas. We loved it.
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terigayle23 3734247
Jul 18, 2012
Really good fillid with vanilla icecream and chocolate sauce on top.My husband's favorite.
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margeqc 7958089
Mar 30, 2012
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.
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tpeeples3 3542044
May 02, 2011
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.
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cheesewoods
Apr 30, 2011
Really good with a fudge topping drizzled on top!
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