Growing up, summer meant one thing: the state fair. The smell of fried food, the sound of laughter, and the sight of colorful lights filled the air. But what I looked forward to the most were the cream puffs. Light, airy, and filled with sweet perfection, they were a treat I could never resist. Today, I want to share my version of these delightful pastries that bring back those cherished memories.
What Makes It Special
This cream puff recipe stands out for several reasons:
- Light and Airy Texture: The choux pastry is crafted to perfection, creating a delicate shell that puffs up beautifully.
- Customizable Fillings: While I love the classic vanilla pastry cream, you can easily switch it up with chocolate, coffee, or even fruit-flavored fillings.
- Perfect for Any Occasion: Whether it’s a summer gathering or a cozy winter evening, these cream puffs are a hit year-round.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 12
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Let’s Get Cooking
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a saucepan, combine water and butter over medium heat until the butter melts.
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Add flour and salt, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
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Remove from heat and let it cool for a few minutes. Then, add eggs one at a time, mixing well after each addition until smooth.
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Spoon or pipe the dough onto the prepared baking sheet, forming small mounds.
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Bake for 25-30 minutes until golden brown and puffed. Let them cool completely.
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For the filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
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Cut the tops off the cooled cream puffs and fill them with the whipped cream. Replace the tops and dust with powdered sugar.
My Pro Tips
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For an extra touch, drizzle melted chocolate over the filled cream puffs before serving.
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Make the pastry cream ahead of time and refrigerate it for a richer flavor.
What to Serve With It
- Fresh berries
- A cup of coffee or tea
- Chocolate sauce for dipping
FAQs
Q: Can I make these ahead of time?
A: Yes! You can prepare the shells a day in advance and fill them just before serving for the best texture.
The Heart of the Dish
Every bite of these cream puffs takes me back to those summer days at the fair, surrounded by family and friends. They are not just a dessert; they are a reminder of joy, laughter, and the simple pleasures in life. I hope you enjoy making them as much as I do!
Your Turn
Now it’s your turn! Try this recipe, make it your own, and share your experiences. I’d love to hear how your cream puffs turn out!
State Fair Cream Puffs: Light, Airy, and Filled with Sweet Perfection
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries
- Chocolate sauce for dipping
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball.
- Remove from heat and let it cool for a few minutes.
- Add eggs one at a time, mixing until smooth after each addition.
- Drop tablespoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown and puffed.
- While the puffs cool, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Cut the tops off the cream puffs and fill them with whipped cream and berries.
- Replace the tops and serve with chocolate sauce.
Nutrition Information
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