Ohio State Fair Cream Puffs
Choux pastry shells split and stuffed with sweetened whipped cream, dusted with powdered sugar. Sold by the tens of thousands each year at the Ohio State Fair's dedicated cream puff stand.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Piping bag
- •Baking sheet
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 15
- carbs
- 16
- protein
- 4
- calories
- 220
Instructions
- 1
Preheat your oven to 400°F. Line a sheet pan with parchment paper.
- 2
Bring water, butter, and salt to a boil in a saucepan.
- 3
Take the pan off the heat. Stir in flour all at once and beat hard until a smooth ball forms.
- 4
Cook over low heat for 1 minute while stirring. Move the dough to a mixing bowl to cool slightly.
- 5
Beat in eggs one at a time. Mix until the dough is smooth and shiny.
- 6
Pipe or spoon mounds of dough onto the sheet pan, leaving plenty of space between each one.
- 7
Bake for 25 to 30 minutes until puffed and deep golden. Poke each puff with a skewer to release steam.
- 8
Cool completely on a wire rack.
- 9
Whip cream with powdered sugar and vanilla until stiff peaks form and hold their shape.
- 10
Cut the cooled puffs open and fill generously with whipped cream. Dust with powdered sugar before serving.
Chef's tips
Poke each puff with a skewer right after baking to let steam escape so the inside stays crisp.
Storage
Store unfilled shells at room temperature up to 2 days; fill just before serving.
Reheating
Not applicable once filled; recrisp unfilled shells in a 300°F oven for 5 minutes if needed.
Common mistakes to avoid
- •Opening the oven door too early, which causes the puffs to deflate.
- •Filling the shells too far ahead of time, which makes them soggy.
Serving suggestions
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