Serves a Crowd
State Fair Cream Puffs
Popular on Food52
119 Reviews
plevee
September 6, 2020
I have failed at cream puffs and eclairs four times now. These came out perfectly and were so easy - no trying to estimate the exact amount of egg and trying to decide if the drip on the mixer paddle was V shaped! I thing the secret is the baking instructions. I suspect that my previous attempts were underbaked. Thank you.
Julia C.
May 22, 2016
Thank you for this wonderful recipe and the memories of the Wisconsin State Fair it brought to mind! It wouldn't have been a true summer without a trip to the Fair (and cream puffs) and weekly visits to Madison's Capitol Farmers Market (fresh cheese curds and the Pickle Man). The cream puffs are dessert for tomorrow's dinner with many thanks to you and the Dairy State. Eat Cheese or Die...
Reneesworld
January 29, 2014
I made these for the first time ever using your recipe and they were wonderful (part of a food challenge using French pastry). My only comment or question is that the egg wash was runny because of the 2 Tablespoons of water recommended to blend with the egg yoke. It had to drip onto the bottom regardless of how careful I was. Did you mean 2 teaspoons, perhaps?
The results were gorgeous regardless. I am thrilled. I read 8 recipes (including LaRouse Gastronique, Alma Lach's Hows and Whys of French cooking and online resources), I am thrilled that I chose yours. Brilliant using the food processor, if a bit tricky to get the dough out. Thanks for this recipe.
The results were gorgeous regardless. I am thrilled. I read 8 recipes (including LaRouse Gastronique, Alma Lach's Hows and Whys of French cooking and online resources), I am thrilled that I chose yours. Brilliant using the food processor, if a bit tricky to get the dough out. Thanks for this recipe.
Alexandros Z.
July 16, 2013
I was kinda troubled about the baking time, 30 minutes overall seemed too much. I also checked out a similar recipe by Gordon Ramsay, he baked them for 18-20 minutes on 200 C degrees, so did I, and they turned out perfect. Also you could just let the dough cool in a plate for 5 minutes and the whisk into a paste adding an egg at a time. Easy recipe, tasty results!
hardlikearmour
July 17, 2013
Glad you liked it! I find if they don't bake long enough they like to deflate.
Muse
June 5, 2013
These look FABULOUS...will have to try making them. Congratulations on your win HLA...Bravo!
Tk3
April 26, 2013
I made these tonight with my gluten free flour. (I use Jules gluten free) I didn't know what to expect, but they turned just like your photo and they were amazing! Thank you! I will be making them again for parties to come!
hardlikearmour
April 26, 2013
Yay! I'm glad they worked out well with GF flour -- I have a friend who's husband has celiac, and it's nice to have another dessert in the arsenal.
Ghost H.
October 29, 2011
Yay! These are wonderful. I made them for my friend's art opening and was a big hit.
Is it really a state fair food though? only in WI perhaps?
Is it really a state fair food though? only in WI perhaps?
hardlikearmour
October 29, 2011
Hooray! I'm glad you enjoyed them. They really truly are state fair food in Wisconsin - though the traditional ones have a vanilla whipped cream filling.
Meatballs&Milkshakes
August 31, 2011
Like everyone else, looking at these pictures makes my mouth water! Plus, we're big fans of bourbon around the apartment, so I think I have to try them soon.
hardlikearmour
August 31, 2011
Thank you, CRS! I made your asparagus salad while my mom was visiting. It was delicious, and she liked it so much she went home and made it for my sister!
LocalSavour
August 26, 2011
They look lovely, delicious and I can't wait to try ~ Congratulations on the win!
pierino
August 24, 2011
I have to say that my mouth is watering. I'm a savory cook and pastry is off on the next planet. But I love it when when we bump into each other.
hardlikearmour
August 24, 2011
Thanks, pierino! I like doing both savory and pastry. I unfortunately have a devilish sweet tooth.
TheWimpyVegetarian
August 24, 2011
Yah!!!!!! I'm so happy to see you in the winner's circle HLA!!!!!! If I can't make it to a State Fair, I can certainly make these and pretend I'm there!
AntoniaJames
August 24, 2011
Hooray!! By the way, have you ever tried making cream puffs with bread flour? It sounds crazy, but a few years ago, I went to make cream puffs and had used all my A-P flour, and didn't have time to run out to the store. (One of those Saturday-afternoon before a Saturday-dinner-party situations, having put in about 60 hours that week on client work . . . ) So I tried it and it worked really well. In fact, they were not only surprisingly good (I suppose I was expecting a disaster), but several guests asked me what my "secret" was. Well, I just got Corriher's two books from the library the other day, and noticed that she actually recommends bread flour in cream puffs! Anyway, just thought I'd pass that along. ;o)
hardlikearmour
August 24, 2011
Thanks, AJ! I have never done them with bread flour, but will do so with the next batch.
lapadia
August 24, 2011
A Wonderful Win and a Wonderful recipe addition to Food52's Book2; congratulations HLA!!
hardlikearmour
August 24, 2011
Thank you, lapadia! I'm still in disbelief I'll be in a cook book (an amazing one to boot!)
fiveandspice
August 24, 2011
Way to go HLA! I am not even remotely surprised by this - well deserved - win! :)
boulangere
August 24, 2011
Your story is so lovely, and so are your puffs. Wonderful, wonderful, wonderful! Great congratulations!
gingerroot
August 24, 2011
Hooray! So thrilled for you, hardlikearmour! Congratulations on a well-deserved win with these beauties!
mrslarkin
August 24, 2011
Yahoo!!! Congrats hla!
hardlikearmour
August 24, 2011
Thanks, mrsL! I'm going to have to consult a thesaurus for more words meaning h*a*p*p*y!
inpatskitchen
August 24, 2011
Congratulations on a well deserved win!! Just a beautiful recipe!
hardlikearmour
August 24, 2011
Thank you, ipk! Cream puffs are truly the epitome of fair food to me, so I'm ecstatic they won.
BlueKaleRoad
August 24, 2011
Congratulations!! This is a marvelous recipe. I'm using your bourbon chocolate whipped cream as a filling in a birthday cake tomorrow.
cookinginvictoria
August 19, 2011
Congrats, hla! When I was a child, my mother would make cream puffs for a celebratory dessert and I always loved them. Lucky you to get to eat them at the Wisconsin state fair. Anyway, your recipe looks incredible. I have always been a little intimidated by making pate a choux, but your recipe doesn't look too daunting. Also, I love, love the chocolate bourbon whipped cream filling -- sounds and looks heavenly. Can't wait to try this recipe. Best of luck in the finals!!
hardlikearmour
August 19, 2011
Thanks to everyone! I'm camping and fishing wirh my husband and father, and only have internet access while we are in Bend getting a late supper. What a wonderful surprise! I'm ecstatic!!!
Sagegreen
August 18, 2011
Congrats on being a finalist! Great recipe. I have to confess that like dymnyno, elephant ears can be pretty sweet, too!
dymnyno
August 18, 2011
Congratulations on being a finalist! (But, I have to admit the Elephant Ears at the Rose Festival were pretty delicious)
hardlikearmour
August 19, 2011
it's not really a knock on elephanr ears! I was just disappointed because I had other expectations.
ChefJune
August 18, 2011
Congrats, HLA. This is truly an inspired recipe.
I've been using the food processor for pate a choux for years. Why not?
I've been using the food processor for pate a choux for years. Why not?
TheWimpyVegetarian
August 18, 2011
I am so excited for you HLA!!!!! I just KNEW these would (and should) be one of the picks!!! I'm thinking I could use the filling for all kinds of things too!
Waverly
August 18, 2011
These sound so good, hardlikearmour. I cannot imagine any fair in Texas serving them unless they were deep fried. That said, your recipe is a definite keeper. Thank you!
lapadia
August 18, 2011
This is soooo cool; what did I tell you? Perfect recipe and name for the state fair, love them!! Always a tradition, growing up to have cream puffs for an Easter dessert, one I carried on, however, I always make by hand, sometimes a hand mixer. Next time I am trying the extra egg white and bourbon chocolate whipped cream...in fact I will probably not wait until Easter :) Congrats on your EP and much luck in the finals, HLA!
BlueKaleRoad
August 18, 2011
Congratulations! I had a feeling about these... what a terrific recipe. :)
gingerroot
August 18, 2011
Yipee!! So thrilled these are a finalist. Congratulations, hardlikearmour!!
BlueKaleRoad
August 9, 2011
Beautiful! Love your story and the bourbon chocolate whipped cream is beyond decadent.
stirfrei
August 7, 2011
I love the Wisconsin State Fair! We just went, and the cream puffs are definitely the best thing there. I have so many childhood memories from the Fair, and I'm so happy you posted this recipe.
hardlikearmour
August 7, 2011
Me too! We'd go every year when I was a kid and the 2 things that stood out for me were the cream puffs and Herb Kohl's flavored milk.
TheWimpyVegetarian
August 6, 2011
I so glad you posted this to remind me to make these. So beautiful and sound sooooo yummy!!
gingerroot
August 5, 2011
Love! I cannot believe I did not add to the love the first time you posted these. For me, the chocolate bourbon cream really puts these over the top!
creamtea
August 5, 2011
These look luscious. I like your "decadent" tag. Definitely a separate category in the recipe box.
hardlikearmour
August 5, 2011
Thanks, creamtea. There's just no way to pretend these are good for you!
fiveandspice
August 5, 2011
Yay! Yum! I still think these look like one of the most amazing things ever!
hardlikearmour
August 5, 2011
Thanks, 5&spice! Cream puffs are my favorite state fair food of all time!
Joyceski
June 12, 2011
I live in WI and can't wait until State Fair, but you have to be ready to wait, the line is definitely lonnnnng.
fiveandspice
June 11, 2011
MmmmmMmmmm. They just don't know how to do a good state fair outside of the midwest :). (I think the thing I miss the most - besides the corn - at the MN state fair is the stand where you can get a bucket of fresh baked cookies and then go right down the road to the all the milk you can drink milk dispenser. It's a recipe for overindulgence!) These sound amazingly decadent. I love the chocolate bourbon whipped cream filling, both because it sounds delicious but also because, I find adding cocoa to whipped cream gives it a slightly sturdier texture which I bet works wonderfully in a cream puff.
hardlikearmour
June 11, 2011
Thanks! Part of why I added the cocoa was to make the whipped cream hold up to the addition of the bourbon.
TheWimpyVegetarian
June 9, 2011
Oh man, you're killing me here. I decided this morning that this was the day to go on a diet, and now I'm seeing this. They look and sound just fabulously delicious!!! Saved it to celebrate with when the diet is over....
hardlikearmour
June 10, 2011
LOL. Food52 is not very conducive to weight loss (or maintenance for that matter!)
mrslarkin
June 9, 2011
oh. my. goodness. This looks so delicious!! You should sell these at the Oregon State Fair!! They don't know what they're missing.
hardlikearmour
June 10, 2011
At the WI state fair it's a huge operation, but I agree, they don't know what they're missing!
boulangere
June 9, 2011
Love the story of your memory. Gorgeous photo.
hardlikearmour
June 10, 2011
Thanks, boulangere! It's one of the things I most remember about the WI state fair.
lapadia
June 9, 2011
Yes, I have always mixed by hand. PS - my reply is going to start a new comment box, must be a "glitch" in the programming today.
hardlikearmour
June 9, 2011
Nice tradition! Do you mix the choux by hand? The bourbon chocolate whipped cream is really yummy.
lapadia
June 9, 2011
Ahhhh, was a family tradition for Easter dessert, cream puffs, passed down from my grandmother, to mother and now I carry on the tradition...my twist - it doesn't have to be Easter to have them! I like this bourbon chocolate whipped cream!
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