"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

State Fair Cream Puffs Recipe

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This recipe for State Fair Cream Puffs, by , is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Ross
Added: Saturday, April 26, 2008


1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup all-purpose flour
4 eggs
2 Tbsp. milk
1 egg yolk lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 tsp. vanilla extract
Additional confectioners' sugar

In large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes. 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 inches apart onto greased baking sheets. Combine milk and egg yolk, brush over puffs. Bake at 400 for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for the steam to escape; cool.

In a large chilled mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff.

Split cream putts; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:




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