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 State Fair Cream Puffs


      Yield: 10 Servings


      1 c  water

    1/2 c  butter,no substitutes

      1 c  all-purpose flour

    1/4 t  salt

      4    eggs

      2 T  milk

      1    egg yolk,lightly beaten

      2 c  whipping cream

    1/4 c  confectioners' sugar

    1/2 t  vanilla extract

           additional confectioners'


In a saucepan over medium heat, bring water and butter to a boil.

Add flour and salt all at once; 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.  Beat until smooth.  Drop by 1/4 cupfuls 3 inches

apart onto greased baking sheets.  Combine milk and egg yolk; brush

over puffs.  Bake at 400 for 35 minutes or until golden brown.  Remove to

wire racks.  Immediately cut a slit in each for steam to escape; cool.  In a

mixing bowl, whip cream until soft peaks form.  Gradually add sugar and

vanilla, beating until almost stiff.  Split puffs; remove soft dough.

Add filling; replace tops.  Dust with confectioners' sugar.


Refrigerate until serving.  Yield: 10 servings.

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