Dessert: United States – Wisconsin (Upper Midwest) – Cream Puff

Serving Size: 8

Approximate Time

Prep 35 min

Cook 40 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 4 large eggs, approx. 200 g total (about 50 g each), room temperature
- 2 cups (480 ml) heavy whipping cream, very cold (preferably Wisconsin dairy)
- 1/3 cup (40 g) powdered sugar, plus more for dusting
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (2.5 g) unflavored powdered gelatin
- 2 tbsp (30 ml) cold water (for gelatin)
- Optional: 2 tbsp (30 ml) apricot jam, warmed and strained, for glazing the tops (if desired)

Instructions

Short Description:
Large, airy choux shells filled with lightly stabilized sweetened whipped cream made from rich Wisconsin dairy, dusted with powdered sugar and best served fresh from the bakery or fair booth.

Regional Notes:
This Wisconsin version emphasizes generous size and high-quality local dairy: large choux shells are filled with abundant, lightly stabilized sweetened whipped cream using heavy cream from the state. Unlike smaller pastry-shop versions, these are made to be big, billowy, and eaten the same day at fairs and local bakeries.

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a large round piping tip (about 3/4–1 inch / 20–25 mm) into a pastry bag, or use a spoon to portion.
2. In a medium saucepan over medium heat combine butter, milk, water, granulated sugar, and salt. Bring to a vigorous simmer until butter is melted and mixture just comes to a boil.
3. Remove saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until dough pulls away from sides and forms a smooth ball, about 1–2 minutes. Return to low heat and cook, stirring, 30–60 seconds to dry the dough slightly (you'll see a film form on the bottom).
4. Transfer dough to a mixing bowl. Let cool 3–4 minutes. Using a stand mixer or hand mixer on medium speed, beat in eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and fall in thick ribbons when lifted — total volume will be slightly increased and batter smooth.
5. Pipe or spoon 3½–4 inch (9–10 cm) rounds on prepared sheets, spacing about 3 inches (7.5 cm) apart to allow for expansion. Smooth any peaks with a wet fingertip to prevent burning.
6. Bake at 425°F (220°C) for 12–15 minutes until puffs are risen and beginning to color. Without opening the oven, reduce heat to 375°F (190°C) and continue baking 20–25 minutes until deep golden and shells feel dry. For large cream puffs, ensure the centers are dry by tapping a shell — it should sound hollow. If necessary, bake an additional 5–10 minutes at 375°F (190°C).
7. Remove from oven and pierce each puff with a sharp knife to release steam; this helps prevent collapse. Cool completely on a rack.
8. While shells cool, bloom the gelatin: sprinkle gelatin over 2 tbsp (30 ml) cold water in a small bowl and let sit 5 minutes. Warm gently (microwave 5–10 seconds or over a small pan) until gelatin dissolves; do not boil. Let cool slightly but remain liquid.
9. In a chilled mixing bowl, whip the cold heavy cream to soft peaks. Add powdered sugar and vanilla, then pour in the dissolved gelatin in a thin stream while whipping to medium-stiff peaks. The whipped cream should be stable but still light.
10. Transfer whipped cream to a pastry bag fitted with a large tip. Slice each cooled puff halfway through horizontally or make two small slits in the bottom. Pipe a generous mound of whipped cream into each puff (Wisconsin style: be generous — about 1/4–1/3 cup / 60–80 ml per puff).
11. Re-cap puffs with tops, dust generously with powdered sugar. If using apricot glaze, brush a thin layer on the top of each puff before dusting for a shiny finish.
12. Serve chilled or at cool room temperature the same day. Store assembled puffs in a single layer in the refrigerator and eat within 8–12 hours for best texture; unfilled shells can be stored in an airtight container for 1–2 days.