Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 352969" data-attributes="member: 1246">State Fair Cream Puffs&nbsp;&#039;The Wisconsin Bakers Association has served these treats at our state fairsince 1924,&#039; says Ruth Jungbluth of Dodgeville.&nbsp;1 cup water1/2 cup butter1/4 teaspoon salt1 cup all-purpose flour4 eggs2 tablespoons milk1 egg yolk, lightly beaten2 cups heavy whipping cream1/4 cup confectioners&#039; sugar1/2 teaspoon vanilla extractAdditonal confectioners&#039; sugar&nbsp;In a large saucepan, bring the water, butter and salt to a boil over mediumheat. Add flour all at once and stir until a smooth ball forms. Remove from theheat; let stand for 5 minutes. Add eggs, one at a time, beating well after eachaddition. Continue beating until mixture is smooth an shiny.&nbsp;Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and eggyolk; brush over puffs. Bake at 400 degrees friend for 30-35 minutes or until goldenbrown. Remove to wire racks. Immediately cut a slit in each for steam to escape;cool.&nbsp;In a chilled large mixing bowl, beat cream until it begins to thicken. Add sugarand vanilla; beat until almost stiff. Split cream puffs; discard soft dough frominside. Fill the cream puffs just before serving. Dust with confectioners&#039;sugar. Refrigerate leftovers.&nbsp;Yield: 10 servings</blockquote>

[QUOTE="moreluck, post: 352969, member: 1246"] 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 friend 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 [/QUOTE]

Verification