• Wisconsin State Fair Cream Puffs

    5 votes
    Wisconsin State Fair Cream Puffs
    Prep: 25 min Cook: 35 min Servings: 10
    by Robyn Savoie
    381 recipes
    I received this recipe from the family descendants who introduced this delectable treat. The Wisconsin Bakers Association has served these treats at our state fair since 1924.


    • Puff Pastry:
    • 1 Cup Water
    • 1/2 Cup Unsalted Butter (No Substitutes)
    • 1/4 Tsp. Salt
    • 1 Cup All Purpose Flour
    • 4 Large Eggs
    • 2 Tbsp. Milk
    • 1 Large Egg Yolk
    • Whipped Cream Filling:
    • 2 Cups Heavy Whipping Cream, Cold
    • 1/3 Cup Powdered Sugar
    • 1/2 Tsp. Pure Vanilla Extract
    • 1/8 Tsp. Cream of Tartar (Spice)
    • Garnish:
    • 2 Tbsp. Powdered Sugar


    Prepare Puffs:
    In a large saucepan, bring the water, butter and salt to a boil over medium heat. Using wooden spoon, add flour all at once and stir until a smooth ball forms. Remove from the heat. Add eggs, one 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/parchment covered baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400°F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
    Prepare Filling:
    In a large ice cold metal bowl, beat cream with ice cold metal beaters until it begins to thicken.
    Add sugar, vanilla and cream of tartar; beat until stiff.
    Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving.
    Dust with confectioners' sugar. Refrigerate leftovers.
    Cook's Tip:
    This recipe was designed for a Convection Oven, adjust cooking time to the following if using a regular oven. If using a regular oven increase cooking time to 50 - 60 minutes. At the end leave in turned off oven for additional 15 minutes. Do Not Open Oven! Otherwise the center of puff will be doughy.
    I added the Cream of Tartar to stabilize the whipped cream. This way you can prepare this several hours before serving to keep cream from melting.
    I place a metal bowl and beaters in the freezer for several hours to overnight to "chill." This will assist in keeping the heavy cream cold and produce a fast fluffy whip topping.

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    • Bobby Lovera
      Bobby Lovera
      Those look good and easy!
      I like to try other fillings too.
      • A.L. Wiebe
        A.L. Wiebe
        This looks like the recipe I have. It is a great one, and I have never had it fail. Oh, and I love your ideas for the savory fillings! Thanks for sharing.
        • Robyn Savoie
          Robyn Savoie
          Your Welcome. :) Another great filling is seafood salad/spread; Yummy!


        • ShaleeDP
          I feel cream puffs are too sweet for me.. but its a thumbs up with my friends.
          • Robyn Savoie
            Robyn Savoie
            That's okay, I understand and feel the same way. When I get one at the fair I usually share it. The trick is to twist it like your splitting an Oreo, half the cream end up on each half of the shell. When I make them at home I'll make a smaller version. Another idea is use other fillings like chicken, seafood, ham, tuna salads and ice cream or frozen yogurt. I also have a recipe where you add cocoa to the puff batter. Those I definitely make smaller.
          • Peter Martin
            Peter Martin
            I look forward to the Wisconsin State Fair every year and this is one of the main reasons!
            • Robyn Savoie
              Robyn Savoie
              One of my first jobs was working in a Deli. That is where I mastered this puff pastry. My biggest tip with this is to use a wooden/bamboo spoon. Metal does something to the batter and the puff doesn't come out the same.
              We use to make mini puffs and stuff them with homemade ham spread, tuna spread and chicken salad. So have fun with the fillings!

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