State Fair Cream Puffs Recipe From Yahoo Food

Steps:

• In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

Steps:

• 1. 1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.
• 2. 2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.
• 3. 3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.
• 4. 4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.
• 5. 5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)
• 6. 6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.
• 7. 7. Bake 35 minutes, until puffed, golden brown and firm.
• 8. 8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.
• 9. 9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
• 10. Serving Size: Makes 12 cream puffs.

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

Steps:

• In a large saucepan, bring the water, butter and salt to a boil, over medium heat.
• Once boiling, add flour all at once and stir until a smooth ball forms. Make sure you get all the flour clumps out.
• Remove from heat; let it stand for 5 minutes.
• Once this has cooled for 5 minutes, add eggs, one at a time, beating well with mixer after each addition. Continue beating minxture until smooth and shiny.
• Get an ice cream scooper and grease it lightly with cooking spray.
• Drop about 1/4 cupfuls 3 inches apart onto a greased baking sheet.
• Combine milk and egg yolk, and brush very nicely over the puff. Don't worry if the egg mixture fell over a little.
• Bake at 400 degrees F for 30-35 minutes or until golden brown.
• Cool on cooling rack and slit each puff so the steam can escape.
• Let them cool compltely.
• In a chilled large mixing bowl, beat heavy whipping cream with a mixer on high until it begins to thicken. Add sugar and vanilla. Mix on high until cream is almost stiff.
• Split cream puff; discard any soft dough from inside.
• Fill the cream in cooled puffs just before serving.
• Dust the top with confectioner's sugar. Refrigerate leftovers. Makes 10 servings!

Steps:

• First, make the custard. Melt the butter in a large pot.
• Add sugar, cornstarch and salt.
• Add the milk slowly.
• Heat to boil, and then add egg yolks.
• Cook for 2 minutes, then add the vanilla, stirring constantly.
• Then transfer the custard to a bowl, cover with plastic wrap (or a lid) and put it into the fridge to cool completely before you fill the puffs.
• Next, make the puffs. Preheat oven to 425 degrees F.
• In a large pot, bring butter and water to a boil.
• All at once, add the flour and salt (I usually mix it together before.)
• Stir rapidly until mixture forms a ball on your spoon.
• Move the dough to a mixing bowl. I use an electric mixer, but you could beat it by hand if you want.
• Beat in the eggs one at a time.
• Mix in the vanilla and sugar.
• Drop by spoonfuls onto an ungreased cookie sheet. I always put wax paper down, but this is optional.
• Bake for 20-25 minutes in the oven. They should be golden brown with dry centers.
• Then, turn off the oven, and leave the puffs and the sheet in the oven for about an hour (Again, optional, but it keeps the puffs from collasping).
• Once the puffs are cool and the custard is chilled, put the custard in a plastic bag and cut off a small corner.
• Then poke a hole in each puff, and pipe the custard into the puffs.You could also use a pastry bag, or just split the puffs and spoon the custard in the puffs.
• Then enjoy your beautiful and yummy creation!