State Fair Cream Puffs 'The Wisconsin Bakers Association has served these treats at our state fair since 1924,' says Ruth Jungbluth of Dodgeville.
1 cup water 1/2 cup butter 1/4 teaspoon salt 1 cup 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 Additonal confectioners' sugar 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 an shiny. Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. In a chilled large mixing 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 Recipe Provided By: Taste of Home http://groups.yahoo.com/group/Blue_Ribbon_Recipes/ All award winning recipes
