State Fair Cream Puffs
Modified from Taste of Home
Ingredients
Dough
- 1 cup water
- ½ cup butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs room temperature
Whipped Cream Filling*
- 2 cups heavy whipping cream
- ¼ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- Additional confectioners’ sugar
Instructions
- Preheat oven to 400°F. In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop by ¼ cupful's 3 in. apart onto greased baking sheets. Bake until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; let cool.
- 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.
Notes
*Other filling options may be used.
Make one box vanilla pudding and half batch of whipped cream. Fold whipped cream into pudding and pipe into cream puffs.