Cookies, Candy & Desserts |
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Wisconsin State Fair Cream Puffs - 1998
Recipe courtesy of Joan Wozny, with thanks to Mr. Food
Ooh it's so good!
INGREDIENTS
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!!
- 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!!
