State Fair Cream Puffs

Cuisine: American
Course: Desserts
4 from 7 votes
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Prep Time 25 minutes
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Total Time 55 minutes
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15 puffs



  • 1/2 Cup Prairie Farms milk
  • 1/2 Cup water
  • 1/2 Cup Prairie Farms unsalted butter
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 Cup all-purpose flour
  • 4 eggs

Egg Wash

  • 2 Tbsp Prairie Farms milk
  • 1 egg


  • 2 Cups Prairie Farms Heavy Whipping Cream
  • 1/3 Cup powdered sugar
  • 1 tsp pure vanilla extract
  • Additional powdered sugar for topping



  • Preheat oven to 425°F and prepare a baking sheet with parchment paper. Combine milk, water, butter, salt, and sugar in a large saucepan over medium heat, bring to boil. Add flour and stir in completely. Stir an additional 30 seconds over medium heat to release excess moisture and form a smooth ball. A film should form on the bottom of your pan. Remove from heat and transfer dough to a large bowl. Let cool slightly, 3-5 minutes.
  • Using a wooden spoon or a mixer, add 1 egg at a time, fully incorporating after each addition. Continue mixing until dough is smooth and shiny, a thick ribbon should form when pulled.
  • Transfer dough to a piping bag fitted with a ½ inch round tip. Pipe 2 inch rounds onto prepared baking sheets, leaving 2 inches between each round. Make egg wash by whisking together milk and an egg in a small bowl. Brush piped rounds all over with egg wash.
  • Bake at 425°F for 10 minutes. Without opening oven, reduce heat to 325°F and bake 18-20 minutes longer, or until golden brown all over. Transfer to wire rack and cool completely.


  • Add heavy cream, powdered sugar, and vanilla to a chilled bowl and beat until stiff peaks form. Transfer filling to a piping bag fitted with a large open star tip.
  • Once cream puff shells are cooled, use a serrated knife to cut the top ¼ off and set aside. Pipe a generous amount of cream inside the shells and return top. Generously dust tops of cream puffs with powdered sugar and enjoy!


To keep parchment paper in place, pipe small dots of dough between baking sheet and parchment paper on each corner.  A Non-Stick Silicone Baking Mat can also be used instead of parchment paper.
If there are tips on cream puff rounds when piped, wet a finger with the egg wash and lightly press tips down.
Once cream puffs are filled they are best enjoyed the same day.
Shells can be prepared 1-2 days ahead of time. Store in an air tight container, and before you’re ready to fill re-crisp them in the oven by baking at 325°F for about 5 minutes.
For larger cream puffs, bake longer. Color is the main indicator for how well done the puffs are.

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