State Fair Cream Puffs are a delightful and iconic treat that originated at state fairs across the United States. These delectable pastries consist of light, fluffy choux pastry shells filled with a rich and creamy whipped cream filling. They have become a beloved tradition, especially at state fairs, where visitors eagerly line up to savor this classic dessert.

The origins of the State Fair Cream Puffs can be traced back to the Wisconsin State Fair, which is one of the largest and most famous state fairs in the United States. The cream puff has a long-standing association with this event, becoming an integral part of the fair’s culinary offerings since the 1920s.

It was in the early 1920s when a group of bakers from the Wisconsin Baker’s Association sought to create a unique and indulgent treat to showcase their skills and attract visitors to the fair’s bakery pavilion. They drew inspiration from the French choux pastry, known for its airy and light texture. The bakers refined the recipe and filled the pastries with a luscious whipped cream filling. The result was a heavenly dessert that quickly became a sensation, drawing long queues of eager fairgoers.

The popularity of the State Fair Cream Puffs continued to soar over the years, becoming an integral part of the Wisconsin State Fair experience. The original cream puff recipe has been cherished and handed down through generations, and variations with different fillings, such as strawberries or vanilla cream, have emerged to cater to diverse tastes.

Over time, the fame of the State Fair Cream Puffs spread beyond Wisconsin, and similar treats started appearing at state fairs across the nation. Today, they remain an enduring symbol of indulgence, evoking nostalgia for fairgoers of all ages and delighting dessert enthusiasts everywhere.

PREP: 25 MIN.

BAKE: 35 MIN. + COOLING

MAKES: 10 SERVINGS

INGREDIENTS

• 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 extract
• Additional confectioners’ sugar

INSTRUCTIONS

1. In a large saucepan, bring the water, butter, and salt to a boil over medium heat.
2. Add the flour all at once and stir until a smooth ball forms.
3. Remove the saucepan from the heat and let it stand for 5 minutes.
4. Add the eggs, one at a time, beating well after each addition until the mixture is smooth and shiny.
5. Drop the pastry dough by ¼ cupfuls, leaving 3 inches of space between each, onto greased baking sheets.
6. Combine the milk and egg yolk; brush this mixture over the puffs.
7. Bake the pastries at 400° F for 30-35 minutes or until they turn golden brown.
8. Remove the baked puffs from the oven and make a small slit in each to allow steam to escape. Let them cool on wire racks.
9. In a large bowl, beat the heavy whipping cream until it begins to thicken.
10. Add the confectioners’ sugar and vanilla extract to the cream and continue beating until it reaches an almost stiff consistency.
11. Split the cooled choux pastry shells open.
12. Discard any soft dough from inside.
13. Fill the cream puffs with the prepared whipped cream just before serving.
14. Dust the filled cream puffs with confectioners’ sugar and refrigerate any leftovers.

VARIATIONS:

• STRAWBERRY CREAM PUFFS:
  • Omit the whipped cream filling.
  • In a small mixing bowl, beat 2 packages (8 ounces each) of softened cream cheese and 1 cup sugar until fluffy.
  • Fold in 4 cups of whipped cream and 3 cups of coarsely chopped strawberries.
  • Use this strawberry cream mixture to fill the choux pastry shells.

• VANILLA CREAM PUFFS:
  • Omit the whipped cream filling.
  • In a bowl, whisk together 1½ cups of milk, 1 package (5.1 ounces) of instant vanilla pudding mix, and ½ teaspoon of almond extract for 2 minutes.
  • Let the mixture stand for 2 minutes or until it becomes soft-set.
  • Fold in 4 cups of whipped cream.
  • Use this vanilla cream filling to fill the choux pastry shells.

• CHOCOLATE GLAZE FOR CREAM PUFFS:
  • In a heavy saucepan, melt 6 tablespoons of semisweet chocolate chips, 1½ teaspoons of shortening, and ¾ teaspoon of corn syrup over low heat, stirring until smooth.
  • Drizzle this chocolate glaze over the filled cream puffs for an extra indulgent touch.

NOTE:

• The State Fair Cream Puffs and their delightful variations offer a scrumptious experience for those who enjoy light and airy pastries filled with decadent whipped cream fillings. Whether you enjoy them at a state fair or make them at home, these classic treats are sure to be a hit among dessert lovers of all ages.