State Fair Cream Puffs Recipe on Food52 (2024)

FAQs

Who makes the cream puffs for the Wisconsin State Fair? ›

The Wisconsin Bakers Association operates the Cream Puff Bakery in the Original Cream Puff Pavilion, the Cream Puff Express Window outside the north end of the Original Cream Puff Pavilion, and two conveniently located Cream Puff To-Go stands along Grandstand Avenue.

For best results, use puffs with 24 hours, or wrap airtight and freeze. Unfilled puffs may be stored in an airtight container for several days, but first cut them open and remove the strands of dough to prevent sogginess. To freeze unfilled cream puffs, wrap tightly in plastic wrap or resealable plastic bags.

Light and airy cream puffs, filled with thick pastry cream, fluffy whipped cream, or velvety crème légère (pastry cream lightened with whipped cream), are a classic dessert. Composed of just two versatile elements—pâte à choux and the filling of your choice—they're also cinch to whip up.

Yes they do. They can stay out for about 4 hours but then need to be refrigerated. How long will the cream puffs be good for? We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it.

Water and butter: fats provides tenderness to the cream puff. However, too much fat will interfere with gluten production making your cream puff collapse. It is important to bring the water and butter mixture to a full boil before adding the flour as heat is necessary to swell the starch granules in the flour.

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

SUGAR: I use dark brown sugar for the craquelin top for a deeper rich brown color. Feel free to sub with white sugar. MILK vs WATER: This is a personal preference. Water makes a lighter and crisper puff, while milk makes a darker brown, softer puff.

If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked. My cream puffs are soft.

Without the right consistency, they either won't rise or they won't set. Dough that's too dry won't have the steam power to lift the cream puffs, and they won't form a hollow center. Dough that's too wet won't be able to harden in time to hold that puffed shape.

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.

Can you make cream puffs without a pastry bag? ›

Or cut a 3/4-inch slit in the tip of a disposable pastry bag or the bottom corner of a large ziplock bag. If piping isn't for you, you can spoon out the dough or use a cookie scoop — my favorite tool! If you use a 1/2-cup scoop, you'll get 10 to 12 puffs.

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If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

The first is that you may not have cooked out the moisture enough. Make sure you give it a full 2 minutes on the stove. The second is that there is no way for the steam to escape when the puffs are baked. To avoid this I poke a hole in the side of each puff with a knife as soon as they come out to let the steam out.

Delizza mini cream puffs bring delight to every table. Crafted from our time-honored Belgian recipe, we use only the finest ingredients, including fresh whipped cream. These little moments of delight await your indulgence in the freezer, ready to be shared with friends, family, or savored just by you.

John Blaine wanted a food showcasing the state's dairy industry to be sold at the 1924 State Fair. Charles Kremer came up with the cream puff, using a recipe from the south side bakery his family owned. The cream puff craze grew during World War II when whipping cream was in short supply.

The cream puff was first brought over to France in the 1500s by Italian noblewoman Catherine de' Medici's pastry chef when she married King Henry II. Later perfected in the early 1700s by French pastry chef Antoine Carême, the cream puff became a classic in French cuisine and many bakeries throughout Europe.

Specialty flavor Cream Puffs will only be available to buy as singles, rather than three-packs or six-packs. They will be priced at $5 each.