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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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The Wisconsin Bakers Association has served these treats at our state fair since 1924. Ingredients:
1 cup water |
1/2 cup butter |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
2 tablespoons milk |
1 egg yolk, lightly beaten |
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
additional confectioners' sugar |
Directions:
1. In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. 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 baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
3. 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. Yield: 10 servings.
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