Every year when I was growing up my family would go to the Wisconsin state fair. One of the things we did every time was get a cream puff. There was always a long line for them with good reason. The crispy outside and slightly custardy inside of the puff, the billowy fresh whipped cream, and a generous dusting of confectioner's sugar combined into an almost magical dessert. These were enormous cream puffs you could eat out of hand, slurping and licking the whipped cream as it oozed out of the shell. Ahhh, memories. <br /> <br />The first summer I was living in Oregon I asked a co-worker who was going to the state fair if they had cream puffs. She looked at me like I had sprouted an extra head, and said “No. They have elephant ears.” It was hard for me to accept. How could the state fair not have cream puffs?? Lucky for me the Wisconsin Baker's Association has published the recipe. <br /> <br />My version is based on the official version. I've tweaked the dough ingredients and the technique to make it easier with a consistently good outcome. (Using some tips from Shirley Corriher and Rose Levy Beranbaum – the food processor was a revelation for the pâte à choux!) I've gone way off the reservation with the filling, so if you are a purist feel free to fill with lightly sweetened vanilla-flavored whipped cream. - hardlikearmour

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