Week 49: Cream Puffs (Wisconsin)

Cream puffs are extremely famous and popular in the Wisconsin State Fair!

Jump to the recipe!


In 2014, 400,678 cream puffs were sold at the State Fair. Inside the cream puffs were over 350 pounds of unsalted Wisconsin butter, over 200,000 Grade A large eggs, and 14,000 gallons of fresh whipping cream.

Approximately 220 employees, including 23 students from the MATC baking program, work as a team 24 hours a day, seven days a week, during the two-week span the fair is held to create, bake, and sell the Original Cream Puffs.

The cream puff is so popular that the Wisconsin State Fair has even designed a special emoji for the dessert.

Cream puffs have been sold in the Wisconsin State Fair for so long, their beginnings date back to 1924!

 

|Level:👩🏽‍🍳👩🏽‍🍳|Time: 1 hour|Serves: 12

RECIPE:


INGREDIENTS:

  • 1 cup of water

  • 9 tablespoons unsalted butter

  • 1/2 tsp salt

  • 1 1/2 tsp sugar

  • 1 cup all-purpose flour

  • 3 eggs plus 1 extra, if needed

  • 1 1/2 cups heavy cream

  • 1/3 cups powdered sugar

  • Melted Chocolate, optional

STEPS:

  1. In a medium pan over medium-high heat, combine water, butter, salt, and sugar. Stir until it begins to boil. Immediately take off heat, and add all of the flour at once. Stir vigorously for 30-60 seconds until the choux pulls away from the pan. Bring back to heat (on medium) and stir for another 30 seconds.

  2. Transfer this into a fitted stand mixer with a paddle attachment. Mix on low and add each egg separately. Scrape down sides every time you add an egg. Your final result should be thick but still runny. Add your fourth egg IF it doesn't reach these requirements. Pipe with a star tip nozzle so that each cream puff is 1 1/2” in diameter and 1/2” tall rounds. Bake in the oven (425 degrees F) for 10 minutes, without opening the oven reduce heat to 375 degrees F, and bake for the remaining 20 minutes. Cool for 15 minutes.

  3. With an electric mixer beat the heavy cream and powdered sugar until stiff peaks form. Cut each cream puff in half, and with a star tip nozzle, pipe the whipped cream on the bottom half of the cream puff. Add the top of the cream puff and dip into melted chocolate if desired.

Enjoy!


- The Bored Baker 👩🏽‍🍳




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