One of the biggest draws to the Wisconsin State Fair is the cream puffs. People absolutely love them. I think they are ok. I have always preferred my Mom’s homemade cream puffs. I’m not sure which cookbook she took this recipe from, but it is a keeper. She always served them with French vanilla pudding inside. YUM!!!
Mom said it would be ok to share the recipe with you all, and I hope you enjoy them as much as we do if you decide to give them a try.
1 cup water
1/2 cup butter
1 cup flour
Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about one minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto an ungreased baking sheet.
Bake 35 – 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with French vanilla pudding (or filling of your choice). Replace tops and dust with confectioners sugar. Refrigerate until serving time.