Every summer, it is tradition for Wisconsinites to flock to the Wisconsin State Fair in Milwaukee to get their hands on the famous cream puffs. Folks wait in line for nearly an hour to taste the softball-sized whipped cream sandwiches, and when it’s all over, wait another year before they can have another delicious cream puff.
When our CSA basket arrived last week with a beautiful carton of fresh strawberries, I immediately thought: strawberry shortcake. I searched through stacks of cookbooks for the perfect cake to accompany my new berries. Angel food cake: who has 14 eggs lying around? Pound cake: too heavy. Scones: too messy. Imagine my surprise and delight when I came across this recipe for cream puffs in the old faithful Better Homes & Gardens cookbook. Turns out, they’re super easy to make and only require a few basic ingredients. I made all 12, gave 6 to a friend, and froze the 4 that were left for another day. Delicious!
(taken directly from the Better Homes and Gardens New Cookbook, Meredith Publishing Group, 1996. )
1 c water
1/2 c butter
1/8 tsp salt
1 c all-purpose flour
whipping cream, pudding, or ice cream
Powdered sugar (optional)
1. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
2. Drop 12 heaping tablespoons of dough onto a greased baking sheet. Bake for 30 to 35 minutes in a 400 degree oven until golden and firm. Transfer cream puffs to a wire rack and let cool.
3. Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.
Makes 12 cream puffs