Cream Puff Recipe

Sandi Scott March 3, 2017

This is the recipe that inspired the title of my first book, Cream Puff Murder.  The recipe is taken from the Wisconsin State Fair Cream Puff Recipe on the Journal Sentinel website.









1 cup water

4 tablespoons (½ stick) butter

¼ teaspoon iodized salt

1 cup flour, sifted

4 eggs

1 egg yolk, lightly beaten

2 tablespoons milk

2 cups whipped cream filling (see recipe)

Sifted powdered sugar


1 cup whipping cream (see note)

¼ teaspoon vanilla extract

½ teaspoon sugar (or sweetened to taste)


Put water into heavy saucepan. Add butter cut into small pieces. Add salt. Heat over medium-low heat so butter melts before water boils. Bring water just to a boil.Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes. Preheat oven to 375 degrees.

Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth. Immediately drop ¼-cupfuls of dough 3 inches apart on greased and floured baking sheet (or line the baking sheet with parchment paper). For a neater appearance, use a pastry bag with a ¾-inch plain tip and pipe dough onto baking sheet. In small bowl, combine egg yolk and milk. Brush each puff with glaze mixture, taking care not to let liquid drop onto pan. Bake in preheated oven 35 minutes until puffed, golden brown and firm. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape; or, leave them in turned-off oven with door dropped open for about an hour until firm. (If baked pastry is filled before it is cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned. Cut off tops and fill with whipped cream (use a pastry bag with star tip or scoop with a large spoon). Replace tops of puffs and sprinkle with powdered sugar.


Chill bowl and beaters. Add vanilla and sugar after cream begins to take shape, when soft peaks are beginning to form. Stop beating just before cream gets stiff.

Note: For best results, avoid ultra-pasteurized cream.

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