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Receta Wisconsin State Fair Cream Puffs
by Robyn Savoie

Wisconsin State Fair Cream Puffs

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.

Calificación: 4.7/5
Avg. 4.7/5 5 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 10

Va Bien Con: Whipped Cream, Chicken Salad, Egg Salad, Ham Spread, Tuna Spread, Seafood Spread, Shrimp Spread, Cannoli Filling, Ice Cream, Frozen Yogurt

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:
3. In a large ice cold metal bowl, beat cream with ice cold metal beaters until it begins to thicken.
4. Add sugar, vanilla and cream of tartar; beat until stiff.
Construction:
5. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving.
6. Dust with confectioners' sugar. Refrigerate leftovers.
Cook's Tip:
7. 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.
8. 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.
9. 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.