State Fair Cream Puffs

Who knew that Cream Puffs were so easy to make?

Photo and Recipe Courtesy of Taste Of Home

Ingredients

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

2 tablespoons milk

1 egg yolk, lightly beaten

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1/2 teaspoon vanilla extract

Directions

In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.  Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets (or use a ziploc bag with the tip cut off to pipe the dough). Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.  In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 cream puffs.