State Fair Cream Puffs

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' sugar

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. 10 servings.