In honor of the Wisconsin State Fair, which runs August 6 - 16th, try this recipe for State Fair Cream Puffs. It is from the July 30, 1980 edition of the Milwaukee Journal.
State Fair Cream Puffs
1 cup water
1/2 cup vegetable shortening
1 1/2 cups sifted flour
1/3 teaspoon salt
4 large eggs
1 large egg white
Milk (if necessary)
1 pint whipping cream
4 teaspoons granulated sugar (about)
1 teaspoon vanilla
Powdered sugar
Bring water and shortening to vigorous boil in large kettle. Add flour and salt; stir until mixture works away from kettle.
Put batter in large mixing bowl and mix a short time to cool batter a little. Add eggs and egg white, 1 at a time; mix thoroughly. If necessary, add just enough milk for a batter that is loose but not too soft. (Batter should be firm enough to hold its shape when dropped from spoon). Mix batter well for a few minutes.
With tablespoon, drop batter on ungreased cookie sheet. Batter should not run flat.
Bake at 450 degrees 25 to 30 minutes or until golden brown and dry. Cool on rack. Cut off tops.
Beat whipping cream until stiff. Fold in granulated sugar to taste and vanilla. Fill cream puffs with whipped cream. Replace tops. Sprinkle with powdered sugar. Makes about 1 dozen.
