Homemade Cream Puffs

Homemade Cream Puffs. Oh, YUM!! Recipe on { lilluna.com } Soft and easy to make!

Hello Lil’ Luna readers! I’m so excited to share my first post as a contributor today! My name is Alicia and I blog at The Baker Upstairs. I have two adorable little girls, ages five and almost two, and I’ve been married to my sweetheart Geoff for almost ten years. I work part time as a nurse, and spend the rest of my time chasing kiddos around, knitting, reading, running, sewing, and doing lots and lots of baking! I was especially excited about posting today, because tomorrow is my birthday! And not just any birthday… it’s kind of a big one. You know, the kind that rhymes with “flirty.” I’m still coming to terms with the fact that tomorrow I will add another decade to my age! I do find, though, that however reluctant I am to get older, a nice birthday treat always makes me feel better. With that in mind, I’ve brought one of my favorite treats to share with you today… homemade cream puffs! However intimidating they seem, cream puffs are actually very easy to make… almost like magic! The pâte à choux (the pastry part) comes together very quickly and easily, and bakes up into wonderful puffy little pieces of heaven. Here’s what mine looked like when they came out of the oven:

Homemade Cream Puffs. Oh, YUM!! Recipe on { lilluna.com } Soft and easy to make!

You can see that a few of them are a little collapsed looking, and that is totally fine! They are hollow on the inside, so once you add the whipped cream filling, they will look perfect. Here’s a shot of what the inside of the puffs looks like:

Homemade Cream Puffs. Oh, YUM!! Recipe on { lilluna.com } Soft and easy to make!

This is one of those recipes that I never thought I could make at home, but they are every bit as delicious as those you can buy at a bakery. And they are not only quick and easy to make, they are also impressive and elegant. Enjoy!

Homemade Cream Puffs

5 from 1 vote
Homemade Cream Puffs. Oh, YUM!! Recipe on { lilluna.com } Soft and easy to make!
Course Dessert
Cuisine American, French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20
Calories 111 kcal
Author on lilluna.com


  • 1 cup water
  • 5 1/3 tbsp butter
  • 1 tbsp sugar
  • 1/8 tsp salt
  • 1 cup all purpose flour
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar more or less to taste


  1. Preheat oven to 450. Line two baking sheets with parchment paper or silicone liners.

  2. In a medium saucepan, bring the water, butter, sugar, and salt to a simmer over medium heat. Once a simmer is reached, remove from heat, and stir in flour all at once until the mixture forms a ball. Let stand five minutes
  3. By hand, or using a hand mixer, add the eggs one at a time, mixing well between each addition. Mix until the dough is smooth and shiny.
  4. Using a pastry bag and a large tip (or just a ziploc bag with a hole cut in the corner) pipe small rounds of dough onto the baking sheets, spacing about one inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth.

  5. Bake at 450 for 10 minutes, then lower the temperature to 350 for 15 minutes. The puffs are done when they are lightly browned and the insides are hollow. Let the puffs cool completely.
  6. While the puffs cool, beat the whipping cream in the bowl of a stand mixer (or use a hand mixer or wire whisk). Once the cream is whipped to desired level of firmness, beat in the powdered sugar, a little at a time, until it is as sweet as you would like.
  7. Split each cream puff in half using a serrated knife, and place a scoop of whipped cream onto the bottom half of the puff. Top with the other half and dust with powdered sugar. Bon appetit!

adapted from Ambrosia Baking


Thanks Alicia!! I love cream puff!!!

Be sure to go to The Baker Upstairs more fun projects from Alicia, and

for more information about her please go HERE.

And if you love Cream Puffs you’ll love this Cream Puff Cake:

Cream Puff Cake. Oh my heavens - the best cake ever!!! Recipe on { lilluna.com } A delicious cream puff bottom with layers of pudding, cool whip, & a drizzle of chocolate!

And, for a couple more cool desserts, check out:

Homemade Eclairs - these look so good. Recipe on { lilluna.com } Soft with a creamy filling and just enough chocolate!

Homemade Eclairs

Cookie Delight - A delicious and cool layered dessert with a cookie base, cream cheese and pudding layer all topped off with Cool Whip and mini Chocolate Chips. AMAZING! { lilluna.com }

Cookie Delight

For all Dessert recipes go HERE.

For all Recipes go HERE.

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Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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    1. I’ve been making cream puffs for years also with whip cream, pudding and here’s another alternative. Take 2 cans of drained white crab meat, add about 1 heaping T of chopped green onions, a dab of mayonnaise and 8oz of softened cream cheese. Mix altogether and then stuff your cream puffs and you’ll have yummy appetizers that people just gobble up. Non filled cream Puffs also freeze well.

  1. so, these are awesome as cream puffs, but my mom’s restaurant used to stuff them with homemade chicken salad. they were our most popular catering food!

    1. Add more of the water, butter, salt , and sugar mixture to the runny batch, it will make it thicker again

  2. I am just getting ready to pop these bad boys in the oven- they are so easy to make! One question, and I hope I didn’t miss something obvious…. How many should a batch yield? I know it doesn’t really matter if one is bigger than the other or is it possible to have a cream puff too big?! Just curious about how many I should expect to have based on the size shown in your picture! Thanks.

  3. Is it possible to make the puffs tonight and fill them tomorrow before my luncheon? Is it best to store air tight?