State Fair Cream Puffs

State Fair Cream Puffs

Servings: Makes 10 cream puffs


  • 1 cup water
  • ½ cup butter
  • ¼ tsp. salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 Tbsp. milk
  • 1 egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • ¼ cup confectioners’ sugar, plus more for dusting
  • ½ tsp. vanilla


Preheat oven to 400 degrees. Prepare baking sheets with cooking spray.

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.

Using a ¼ cup measuring cup, drop 3 inches apart onto prepared baking sheets. Combine the milk and egg yolk to make a wash; brush over each unbaked puff. Bake 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 large bowl, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla. Beat until almost stiff. Refrigerate until serving.

Split cream puffs and discard the soft dough from inside each. Fill the cream puffs with the cream just before serving. Garnish with a dusting of confectioners’ sugar. Refrigerate any leftovers.


Equipment needed: Measuring cups and spoons Large saucepan, Wooden spoon, Electric mixer, Baking sheets, Nonstick cooking spray Small bowl, Whisk, Pastry brush, Large bowl, Knife, Mesh sieve and spoon.

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