If you’re
wondering what a Cream Puff is, there’s a good chance you’re not from around
here.
The Big E
Cream Puff is an irresistible sweet pastry shell stuffed with a creamy filling.
It has been the Fair’s signature dessert since its debut in 2002. Even after 11
years, the tasty treat is as popular as ever with approximately 50,000 sold
over the 17-day extravaganza.
The Cream
Puff is so perfect that the recipe has not changed once since its first
appearance at The Big E. Every batch is measured perfectly to guarantee that
each one tastes exactly the same.
During the
Fair, the cream and thousands of shells are prepared daily for the oversized
desserts. This past year, 2,244 gallons of heavy cream and
34,920 eggs were used in the production. Due to the massive demand for the
desserts, preparation work for the Fair begins close to a month beforehand.
All of
this work is done in the state-of-the-art Cream Puff Bakery run by Ray and
Dolores Billie, founders of Billie’s Baked Potatoes. The Bakery, located inside
the New England Center, is enclosed by large glass panels so fairgoers can
watch the production process as they wait for their treat. The Bakery is also
equipped with a takeout window for early morning and late night customers.
In case
fairgoers have an emergency Cream Puff craving and can’t make it to the Bakery;
there is a more centralized shop open in the Food Court. Clearly, the Billie’s
have a booming business.
Recipe for Cream Puff Craving
With all
that talk about Cream Puffs, why not make some yourself? While we don’t even
know the secret recipe for The Big E Cream Puff, here’s a tasty alternative to
hold you over until next year!
Dough:
1 cup milk
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose
flour
4 eggs
1 egg yolk
Filling:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar for topping
Additional confectioners' sugar for topping
Dough: Preheat
oven to 425 degrees F. In a large pot, bring milk and butter to a boil. Add
salt and flour all at once. Stir the mixture until it forms a ball. Remove from the heat let stand for 5 minutes. Transfer the dough to a large
mixing bowl. Beat in the eggs one at a time, mixing well after each addition.
Scoop ¼
cup size balls from the dough and place them on a baking sheet 3 inches apart. Combine the milk and egg yolk and brush over the dough.
Bake for 20 to 25 minutes, until golden brown. Immediately cut a slit in
each for steam to escape. When the shells are cool, split the pastry in half
and hollow out the shells.
Filling: In
a large bowl, beat cream until it begins to thicken. Add sugar and vanilla;
beat until thick. Fill the cream puffs just before serving. Dust with
confectioners' sugar. Refrigerate leftovers.
