Wisconsin State Fair Cream Puffs

When I was growing up in Wisconsin we used to go to the State Fair. Everything was interesting, so much to see, the crowds were intimidating, and the cream puffs were ***pure heaven***. This summer my brother, Ed, and his wife, Sharon, went to the Wisconsin State Fair. It was so hot and the lines were so long they had to go home without any cream puffs. Just the thought of that brings tears to this Fat Pie Eating Swedes eyes. Do not dispair. This story has a happy ending. My most marvelous sister-in-law Sharon made them at home. Here is a picture of her heavenly creation followed by her recipe.

Wisconsin State Fair Cream Puffs from my most marvelous sister-in-law Sharon Toman

INGREDIENTS for 12 Cream Puffs
1 cup water
4 tablespoons (1/2 stick) butter
1/4 teaspoon iodized salt
1 cup all-purpose flour, sifted
4 eggs
1 egg yolk, lightly beaten
2 tablespoons milk
2 cups whipping cream, whipped with vanilla extract and sugar (see below)
Sifted powdered sugar

DIRECTIONS
1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.


2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.


3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.


4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.


5. Immediately drop 1/4 cupfuls of dough 3 inches apart on a baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.) This Fat Pie Eating Swede would put baking parchment on the baking sheets too.


6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.


7. Bake 35 minutes, until puffed, golden brown and firm.


8. Cool puffs on wire racks, pricking each with a toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.


9. Cut off tops; fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar.


My brother Ed enjoying a cream puff. What a lucky guy!