This week I was feeling a bit homesick, and decided to make the Cream Puff. Originally being from Wisconsin I have many fun memories of going to the Wisconsin State Fair. All the animals, rides and exhibits were fun, but getting in line for a Cream Puff with my mom tops them all!
The recipe was very easy to make and went pretty quickly. The challenge was in how I baked these yummy puffs. I had invited my mother and father-in-law over for dinner and decided to roast a chicken in my oven. Timing was my challenger. With the oven being used I had to rely on my toaster oven to bake my puff pastry for the cream puff. I was not sure how it would turn out, but that's the fun of the whole experience!
I used Maida Heatter's recipe in her book "Great Desserts."
The toaster oven got the job done! I had heated it up to 425 degrees as the recipe called, but needed to bake the puffs longer at this temp before lowering the temp to 350 degrees like the recipe called for me to do.
For the filling I made a plain whipped cream with vanilla extract and a touch of almond extract, it was perfect when topped with some powdered sugar.
Before writing this post I did a little research...
The largest cream puff was made just this past year in Wisconsin at the State Fair! August 11, 2011 to be exact, and the pastry weighed in at 125.5 pounds! What else would you expect from the dairy state!
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