The Wisconsin State Fair Cream Puff

The Wisconsin State Fair Cream Puff
1 c water
4 T butter (1/2 stick)
1/4 t iodized salt
1 c all-purpose flour,sifted
4 ea eggs
1 ea egg yolk,lightly beaten
2 T milk
2 c whipping cream,whipped with vanilla extract & sugar
powdered sugar,sifted
Heat oven to 375. Butter and flour 1 very large or 2 small baking
sheets, or line with parchment paper.
Pour water into heavy saucepan. Cut butter into small pieces and add
to water. Add salt. Place saucepan over medium-low heat so butter
melts before water boils. Bring water just to 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.
Add whole eggs, beating in one egg at a time. Dough should be stiff
but smooth.
Immediately drop 1/4 cupfuls of dough 3" apart on baking sheet. (Or
for a neater appearance, use pastry bag with 3/4" plain tip and pipe
dough onto baking sheet.)
Combine egg yolk and milk in a small bowl. Brush each puff with glaze
mixture, taking care not to let liquid drip onto pan.
Bake 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 a turned-off oven with the
door propped open for about an hour, until firm. (If baked pastry is
filled before 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, fill with whipped cream (use pastry bag with star tip or
scoop the whipped cream with a large spoon.) Replace the tops of the
puffs and sprinkle with powdered sugar.