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Cookies, Candy & Desserts

Wisconsin State Fair Cream Puffs - 1998
​Recipe courtesy of Joan Wozny, with thanks to Mr. Food

PictureOoh it's so good!
​​INGREDIENTS
  • 1 cup  water
  • ¼ cup  butter -- softened
  • ¼ teaspoon  salt
  • 1 cup  all-purpose flour
  • 4 eggs -- room temperature
  • 1 egg yolk
  • 2 tablespoons  milk
  • 2 cups heavy cream
  • 1/3 cup  confectioners' sugar
  • 2 teaspoons  vanilla extract

PREPARATION
PREHEAT over to 400 degrees. In a medium saucepan, bring the water, butter, and salt to a boil over medium-high heat.  Add the flour all at once and stir quickly until the mixture forms a ball; remove from heat.

Add 1 egg and beat hard with a wooden spoon to blend.  Add the 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 the 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 the egg yolk and milk, mix well and brush over the dough.  Bake for 25 to 30 minutes, or until golden.

Remove to a wire rack to cool completely.  In a large bowl, beat the cream with an electric beater on medium speed until soft peaks form. Add the confectioners' sugar and vanilla and beat until stiff peaks form.

Cut the top third off each cooled pastry puff and fill with equal amounts of the whipped cream mixture. Replace tops and sprinkle with confectioners' sugar. Serve immediately, or cover and chill until ready to serve. 

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.

For you, Mike Nohl… a taste of home!  OOH, IT'S SO GOOD!!

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