State Fair Cream Puffs

This bake is dedicated to one of my most special peeps, Sylvia. She is one of my “army of women” and she’s fantastic! We met when our kids started kindergarten together and we were fast friends after getting involved in Parent Council later in their elementary school careers. We put a very unconventional twist on our Council meetings … often, we took the meetings off-site and there may have been wine involved! Sylvia was one of four wonderful friends who joined me in New York City to celebrate my 50th. Oh, did we have fun! We had some pretty fantastic adventures on the subway and we laughed and walked and talked ‘til the wee hours every night.

Our two families are very close. We often spend time together and it’s always centered around food. Sylvia doesn’t like to bake but she makes the most wonderful salads. So, she chops and I bake! It’s the perfect friendship! When I told Sylvia about launching The Kitchen Chickens, she was excited and supportive, as always. And she asked me to let her be the official taster if I ever made cream puffs. So, here we are!

This recipe comes to us from Ruth Jungbluth of Dodgeville, Wisconsin. The Wisconsin Bakers Association has been serving these treats at the Wisconsin State Fair since 1924 … more than 300,000 are sold annually!

State Fair Cream Puffs
1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups heavy whipping cream
¼ cup confectioners’ sugar
½ teaspoon vanilla
Additional confectioners’ sugar

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 ¼ cupfuls 3” apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape, then let them cool.

3. In a chilled large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until amost stiff. Split cream puffs open; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners’ sugar. Refrigerate leftovers.

I have to tell you … this Chicken comes by her name honestly. I can be very timid in the kitchen! I watch ALL the baking shows and I am in awe of the home cooks (some as young as 8 years old) who can so skillfully … and seemingly effortlessly … make pâte à choux. I was anxious about trying it but it was actually very easy! Baking is a science and so if you follow the directions, you will produce airy, crunchy cream puffs too! Also … one alteration: I melted semi-sweet chocolate chips and drizzled it on top of my cream puffs, instead of dusting them with confectioners’ sugar. Delish!

PS – Sylvia loved these so much she had a cream puff for breakfast the next morning!

What does Norma say about the State Fair Cream Puffs? Since our beloved “Kitchen Chicken” Sylvia was the lucky one to taste these dreamy creamy puffs I will quote her text to Shelley the next day “So, cream puffs for breakfast are acceptable right? I HIGHLY recommend it, delish!”

TEMPTATION LEVEL out of 10: Sylvia still talks about these wonderful Puffs with a far away look in her eye:D Absolutely 10 out of 10!