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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.
Ingredients
- 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
Directions
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% |
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Menus and Pairings
Goes Well With: Whipped Cream, Chicken Salad, Egg Salad, Ham Spread, Tuna Spread, Seafood Spread, Shrimp Spread, Cannoli Filling, Ice Cream, Frozen Yogurt
Reviews
July 16, 2013
I've cooked/tasted this recipe!This is a variation1 person likes this review
September 25, 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 replyI've cooked/tasted this recipe!1 person likes this review
Comments
July 27, 2013I look forward to the Wisconsin State Fair every year and this is one of the main reasons!1 reply
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