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Those look good and easy!
I like to try other fillings too.
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I received this recipe from the family descendants who introduced this delectable treat. The Wisconsin Bakers Association has served these treats at our state fair since 1924.
Ingredientes
- Puff Pastry:
- 1 Cup Water
- 1/2 Cup Unsalted Butter (No Substitutes)
- 1/4 Tsp. Salt
- 1 Cup All Purpose Flour
- 4 Large Eggs
- 2 Tbsp. Milk
- 1 Large Egg Yolk
- Whipped Cream Filling:
- 2 Cups Heavy Whipping Cream, Cold
- 1/3 Cup Powdered Sugar
- 1/2 Tsp. Pure Vanilla Extract
- 1/8 Tsp. Cream of Tartar (Spice)
- Garnish:
- 2 Tbsp. Powdered Sugar
Direcciones
Prepare Puffs:
1.
In a large saucepan, bring the water, butter and salt to a boil over medium heat. Using wooden spoon, add flour all at once and stir until a smooth ball forms. Remove from the heat. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2.
Drop by 1/4 cupfuls 3 in. apart onto greased/parchment covered baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400°F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
Prepare Filling:
1.
In a large ice cold metal bowl, beat cream with ice cold metal beaters until it begins to thicken.
2.
Add sugar, vanilla and cream of tartar; beat until stiff.
Construction:
1.
Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving.
2.
Dust with confectioners' sugar. Refrigerate leftovers.
Cook's Tip:
1.
This recipe was designed for a Convection Oven, adjust cooking time to the following if using a regular oven. If using a regular oven increase cooking time to 50 - 60 minutes. At the end leave in turned off oven for additional 15 minutes. Do Not Open Oven! Otherwise the center of puff will be doughy.
2.
I added the Cream of Tartar to stabilize the whipped cream. This way you can prepare this several hours before serving to keep cream from melting.
3.
I place a metal bowl and beaters in the freezer for several hours to overnight to "chill." This will assist in keeping the heavy cream cold and produce a fast fluffy whip topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 268 | |
| Calories from Fat 183 | 68% |
| Total Fat 20.72g | 26% |
| Saturated Fat 12.21g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 99mg | 4% |
| Potassium 73mg | 2% |
| Total Carbs 16.19g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.9g | 4% |
| Protein 4.73g | 8% |
Menus and Pairings
Va Bien Con: Whipped Cream, Chicken Salad, Egg Salad, Ham Spread, Tuna Spread, Seafood Spread, Shrimp Spread, Cannoli Filling, Ice Cream, Frozen Yogurt
Evaluaciones
16 de Julio de 2013
Yo he cocinado/probado esta recetaEsta es una variación1 person likes this review
25 de Septiembre de 2013
This looks like the recipe I have. It is a great one, and I have never had it fail. Oh, and I love your ideas for the savory fillings! Thanks for sharing.1 replyYo he cocinado/probado esta receta1 person likes this review
Comentarios
27 de Julio de 2013I look forward to the Wisconsin State Fair every year and this is one of the main reasons!1 reply
