The Sweet Life

Wisconsin Cream Puffs

14 August Mara May 0 Comment

State Fair. What whimsy does that call to mind for you? First, I hear Templeton the Rat singing that obnoxious song in my head. But next, I remember all of the wonders, merrymaking, and smells of the Wisconsin State Fair.

We were always very methodical about it. We would get up at the crack of down, slather up in sun screen, and get there are soon as the gates opened. After picking up our coupon book, we would visit the animals in the barns. I always liked the cows the best. They’re so delicate for animals that weigh literally tons. When you look into their eyes, covered in the most beautiful, long lashes, it makes you almost reconsider hamburgers. Almost.

Then we went down the pig slide. To the “Oriental Market”, the name for the shops before Wisconsin got with the program and realized that was in bad taste. After picking up a fresh-shaken lemonade, I begrudgingly followed my eager mom to the pig races. I have never understood pig races. Just, why…?

Lunch was always a gyro from Eileen’s. Then the Kids from Wisconsin. When I was little, I dreamed of being one. The trade center, avoiding that creepy Smoky the Bear at the DNR exhibit and finally….

The Cream Puff.

It was always the last thing we got, and we ordered an extra to take home to dad. Now, truth be told, I’m not a huge fan of those cream puffs. It’s more the nostalgia that still makes me want one. They’re too sweet and as huge as your face. But there’s some kind of reminiscent satisfaction of getting cream on your nose that will never fade from my memory.

But that was years ago. Now, I live somewhere else. No more state fair. To try to relive the fun, my mom and I ran (well, I ran) in the Cream Puff 5k this summer. We posed with a live cream puff. It was pretty cool.

IMG_2510

But it still doesn’t beat state fair and all of the weirdo people you see. So when you feel like running down memory lane or just need some good, ol’ fashioned, creamy deliciousness, whip up a batch of cream puffs. Be sure to get some on your nose.

~~~~~~~~~~

Cream puff pastry (pâte à choux) seems complicated, but it’s actually the easiest thing. And once you can make , your baking world is open to eclairs, profiteroles, and other such delights.

Step One.

FullSizeRender

Prep Step! Measure out your ingredients for both recipes (pastry and cream). Line a baking sheet with parchment paper. Preheat your oven to 425°F. Pour the cream into your mixing bowl and place in the fridge until ready to use.
Why would I do that?
Whipping cream whips better when it is nice and cold. When the metal bowl is also cold, the cream stays colder, longer. This will yield the best results!
Step Two.
Bring the water, butter, sugar, and salt to a boil over high heat. Once boiling, turn the heat down to medium. Add the flour and mix in with a wooden spoon. Stir the flour in until it comes together in the middle of the pot. Remove from the heat source.
 IMG_1177
Step Three. 
In a large mixing bowl, add the eggs one at a time (up until you have four eggs! Not the last one on the list!), making sure to mix them until they are full incorporated. When your pastry is ready, it should be glossy and look like a loose blob. If you pick it up, it should slowly drip down.
 IMG_1181
Step Four. 
Now, time to pipe! Put the dough into a piping bag. I like to use these. Then cut the tip off the bottom of the bag. In a circular motion, pipe the dough into little piles. If you want, pat down the top so that you do not have a tip.
IMG_1183
Step Five. 
Mix the egg with 2 Tbsp water – this is an egg wash. This will make the pastry nice and glossy. Brush the tops of the puffs with the wash and immediately put them in the oven. Bake for 15 – 10 minutes, or until golden brown on the top!
Step Six – Make the Whipped Cream
Now that your bowl and cream and nice and cold, add the powdered sugar. Starting on low speed, gradually increase the mixing speed to high (so that you don’t shoot sugar all over your kitchen). Once that speed is at high, beat the cream for about 5 minutes.
Fit a piping bag with a star tip, and fill it up with the whipped cream.
Step Seven – Assemble! 
Let the puffs cool completely before you fill them – you don’t want the cream to melt! With a serrated knife, cut the puffs in half.
Tip: Use a serrated knife so that you are actually cutting the puffs, not just mashing them. 
Pipe a generous amount of cream into each puff. Dust the tops with powdered sugar.
For the most kitschy state fair results, serve on a stick!
IMG_1210

 

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Wisconsin Cream Puffs

Prep Time: 15 minutes

Cook Time: 15 hours

Total Time: 15 hours, 15 minutes

Wisconsin Cream Puffs

One bite of this cream puff will take you to the state fair. Sweet whipped cream fills a delicate pastry for a nostalgic treat!

Ingredients

    Pâte à Choux
  • 1 cup water (8 fl. oz)
  • 1/2 cup butter (1 stick) (113 g) (4 oz)
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 cup all purpose flour, sifted (140 g)
  • 4 eggs
  • --
  • 1 egg
  • 2 Tbsp water
    Whipped Cream
  • 1 cup heavy whipping cream (8 fl. oz)
  • 2 Tbsp powdered sugar (16 g)

Instructions

    Make the Pâte à Choux
  1. Prep Step! Measure out your ingredients for both recipes (pastry and cream). Line a baking sheet with parchment paper. Preheat your oven to 425°F. Pour the cream into your mixing bowl and place in the fridge until ready to use.
  2. Bring the water, butter, sugar, and salt to a boil over high heat. Once boiling, turn the heat down to medium. Add the flour and mix in with a wooden spoon. Stir the flour in until it comes together in the middle of the pot. Remove from the heat source.
  3. In a large mixing bowl, add the eggs one at a time (up until you have four eggs! Not the last one on the list!), making sure to mix them until they are full incorporated. When your pastry is ready, it should be glossy and look like a loose blob. If you pick it up, it should slowly drip down.
  4. Now, time to pipe! Put the dough into a piping bag (see tip above in blog post!). Cut off the bottom of the bag. In a circular motion, pipe the dough into little piles. If you want, pat down the top so that you do not have a tip.
  5. Mix the egg with 2 Tbsp water - this is an egg wash. This will make the pastry nice and glossy. Brush the tops of the puffs with the wash and immediately put them in the oven. Bake for 15 - 10 minutes, or until golden brown on the top!
    Make the Whipped Cream
  1. Now that your bowl and cream and nice and cold, add the powdered sugar. Starting on low speed, gradually increase the mixing speed to high (so that you don’t shoot sugar all over your kitchen). Once that speed is at high, beat the cream for about 5 minutes.
  2. Fit a piping bag with a star tip, and fill it up with the whipped cream.
    Assemble!
  1. Let the puffs cool completely before you fill them - you don’t want the cream to melt! With a serrated knife, cut the puffs in half. Pipe a generous amount of cream into each puff. Dust the tops with powdered sugar.
  2. For the most kitschy state fair results, serve on a stick!
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https://frostaholic.com/2016/08/wisconsin-cream-puffs/

About The Author

Mara May

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