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Cream Puff: Wisconsin State Fair Cream Puffs

Source of Recipe

unknown


List of Ingredients

1 cup water
1/4 cup butter, softened
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs -- at room temperature
1 egg yolk
2 tablespoons milk
2 cups heavy cream -- (1 pint)
1/3 cup confectioners' sugar -- plus extra for sprinkling
2 teaspoons vanilla extract


Recipe

Preheat the oven to 400 degrees F. In a medium saucepan, bring the water, butter, and salt to a boil over medium-high heat. Add the flour all at one and stir quickly until the mixture forms a ball; remove from the 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 the tops and sprinkle with the 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.