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State Fair Cream Puffs

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons 2% milk
  • 1 large egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Additional confectioners' sugar

Directions

  • In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
  • In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.
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Reviews

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  • Selina
    Oct 30, 2020

    Made these today and the came out great only thing I did differently was added sugar and vanilla to the dough then after they were done filled with French vanilla pudding and folded in vanilla whipped cream put in fridge to get nice and cold.....delicious

  • taste1948this
    Jul 19, 2020

    oh my goodness, i have attended the Wisconsin State Fair every year for many many years. the cream puffs was always my first stop. i would wait in line and always purchased two of them. so good. to this day i still think of them. ty for posting this receipe

  • kayr1
    Jul 17, 2020

    Made as written Very Good. People these are cream puffs, not pudding puff. That would be an eclair.

  • Wendy
    Jul 17, 2020

    The outer portion of these are similar to mine. I fill mine with a custard cream and prefer it to this whipped cream version.

  • SactoFoodie
    Jun 3, 2020

    Ahhh my very best memory of Wisconsin as a child. My family drove up from Texas to visit my grandmother usually during state-fair time. . Cream puffs and maple sugar candy and the horse and tractor pulls were highlights! Engrained in my memory....Might try this recipe...

  • clarbear
    Oct 17, 2019

    If anyone is reading this post is the ingredients to make the cream filling for the cream puffs?

  • Patty
    Apr 5, 2019

    This is the recipe I have used since I found it in my 1972 Betty Crocker cookbook. It's perfect as long as you do NOT brush the puffs with anything. And people who use Cool Whip? Why would you make good homemade pastries and then fill them with an oil product?! Yuck!

  • Olivia
    Mar 24, 2019

    No comment left

  • ChocolatopolusCake
    Feb 7, 2019

    I have been making these puffs for 13ish years when I first saw the recipe in my moms magazine. I love the puff and I never make this cream... lazy mans way is to make a box of vanilla pudding and fold in coolwhip. Then pipe into the puffs.

  • Christiane
    Dec 19, 2018

    Cream puffs are a pretty standard recipe, do nothing outstanding about these, EXCEPT brushing with egg and milk, They will rise higher and be puffier if you DON'T brush with egg and milk! Brushing with even a tiny bit of the mixture weighs the pate choux down so it can not puff up as much as it should. When's the last time you saw a shiny cream puff at a bakery? Like never. That said, they're good, but better filled with creme patisserie than whipped cream