Name: Wisconsin State Fair Cream Puffs
Ingredients: 1 c Water; 1/4 c Butter; softened (1/2; ; stick); 1/4 ts Salt; 1 c All-purpose flour; 4 Eggs; at room temperature; 1 Egg yolk; 2 tb Milk; 2 c Heavy cream; (1 pint); 1/3 c Confectioners' sugar; plus extra for; ; sprinkling; 2 ts Vanilla extract

We live in a world where truth is relative. According to most, there is no absolute standard to determine right from wrong because truth is ever-changing and subjectively suited to personal opinions and popular culture. Most want to believe this because at our core we want to be autonomous without any accountability and restraints. We want to be God. We want to be the sole arbitrator to determine right from wrong. So to bolster support for this driving tendency, many have used the Word of God for their justification. They have erroneously taken Jesus’ words in Matthew 7 not to judge as their shield for critique-free sinful behavior. It’s funny how they use our Lord’s words as a reason not to submit to the rest of our Lord’s words found elsewhere in the Bible! However, such a position is contradictory to the inherent understanding of societal function and clearly a false interpretation of what Jesus intended.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Wisconsin	Mr. food, Mrfood3	1	servings

INGREDIENTS

1	c	Water
1/4	c	Butter; softened (1/2
		; stick)
1/4	ts	Salt
1	c	All-purpose flour
4		Eggs; at room temperature
1		Egg yolk
2	tb	Milk
2	c	Heavy cream; (1 pint)
1/3	c	Confectioners' sugar; plus extra for
		; sprinkling
2	ts	Vanilla extract

INSTRUCTIONS

Preheat the oven to 400 degrees F. In a medium saucepan, bring the water,
butter, and salt to a boil over medium-high heat. Add the flour all at one
and stir quickly until the mixture forms a ball; remove from the heat. Add
1 egg and beat hard with a wooden spoon to blend. Add the remaining whole
eggs one at a time, beating well after each addition; each egg must be
completely blended in before the next egg is added. As you beat the
mixture, it will change from an almost-curdled to a smooth appearance. When
it is smooth, spoon 12 mounds of dough onto a large rimmed baking sheet. In
a small bowl, combine the egg yolk and milk; mix well and brush over the
dough. Bake for 25 to 30 minutes, or until golden. Remove to a wire rack to
cool completely. In a large bowl, beat the cream with an electric beater on
medium speed until soft peaks form. Add the confectioners' sugar and
vanilla and beat until stiff peaks form. Cut the top third off each cooled
pastry puff and fill with equal amounts of the whipped cream mixture.
Replace the tops and sprinkle with the confectioners' sugar. Serve
immediately, or cover and chill until ready to serve.
NOTE: For a sure way to get perfect whipped cream, chill the bowl and
beaters before whipping the cream, and make sure not to overbeat it.
Converted by MC_Buster.
NOTES : 1 dozen
Converted by MM_Buster v2.0l.

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