Recipe - Wisconsin State Fair Cream Puffs

1 cup Water
One fourth cup Butter; softened (1/2
; stick)
One fourth teaspoon Salt
1 cup Allpurpose flour
4 Eggs; at room temperature
1 Egg yolk
2 tablespoon Milk
2 cup Heavy cream; (1 pint)
1/3 cup Confectioners' sugar; plus
extra for
; sprinkling
2 teaspoon Vanilla extract

Preheat the oven to 400 degrees F. In a medium saucepan, bring the water,
butter, and salt to a boil over mediumhigh heat. Add the flour all at one
and stir quickly until the mixture forms a ball; remove from the heat. Add
1 egg and beat hard with a wooden spoon to blend. Add the remaining whole
eggs one at a time, beating well after each addition; each egg must be
completely blended in before the next egg is added. As you beat the
mixture, it will change from an almostcurdled to a smooth appearance. When
it is smooth, spoon 12 mounds of dough onto a large rimmed baking sheet. In
a small bowl, combine the egg yolk and milk; mix well and brush over the
dough. Bake for 25 to 30 minutes, or until golden. Remove to a wire rack to
cool completely. In a large bowl, beat the cream with an electric beater on
medium speed until soft peaks form. Add the confectioners' sugar and
vanilla and beat until stiff peaks form. Cut the top third off each cooled
pastry puff and fill with equal amounts of the whipped cream mixture.
Replace the tops and sprinkle with the confectioners' sugar. Serve
immediately, or cover and chill until ready to serve.

NOTE: For a sure way to get perfect whipped cream, chill the bowl and
beaters before whipping the cream, and make sure not to overbeat it.

Converted by MC_Buster.

NOTES : 1 dozen

Converted by MM_Buster v2.0l.