Name: State Fair Cream Puffs
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1/2 cup butter; 2 cups heavy whipping cream; 1/2 teaspoon vanilla extract; 1/4 cup confectioners' sugar; 1/4 teaspoon salt; 1 large egg yolk, lightly beaten; 1 cup all-purpose flour; Additional confectioners' sugar; 2 tablespoons 2% milk; 1 cup water; 4 large eggs

Cream Puff

What ingredients are needed to make Cream Puffs?

What is the best way to prepare the choux pastry dough for Cream Puffs?

What equipment do I need to make Cream Puffs?

Can I make substitutions to the Cream Puffs recipe to fit my personal taste or dietary preferences?

What adjustments can I make to change the consistency or texture of the Cream Puffs?

What are some common mistakes to avoid when making Cream Puffs?

How should I store Cream Puffs for leftovers or meal prep?

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Butter & Margarine

gram

butter

Creams & Creamers

milliliter

heavy cream

Extracts

vanilla extract

Sugars & Sweeteners

powdered sugar

Seasonings

salt

eggs

Flour & Meal

all purpose flour

2% reduced fat milk

Water

water

Lutein+zeaxanthin

Vitamins

Vitamin C

Lactose

Carbohydrates

Calcium

Minerals

Calories

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Vitamin K

Manganese

Potassium

Phosphorus

Iron

Protein

Dietary Fiber

Copper

Zinc

Sodium

Magnesium

Saturated Fat

Vitamin D

Cholesterol

Selenium

Sugar

Beta-cryptoxanthin

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State Fair Cream Puffs

Dairy

Baking Goods

Beverages

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