A Recipe for “Turtle-Pleasing” Creams Puffs

The Turtles

This weekend I have “migrated” to Denver to attend a get-together with my “turtles”. In this case “turtles” = a group of Mom’s of kids with diabetes I met in an online support group for parents of Children With Diabetes some 14 years ago. I would tell you how we got the nickname of turtles…but then I would have to kill you…and we don’t want that. Actually, it’s a long somewhat boring story, unless you are a turtle…so I will spare you.

The Cream Puffs

Instead, I’m going to share with you a tasty treat the daughter of one of the turtles (turtle-in-training) made us yesterday! CREAM PUFFS! I’m kind of embarrassed to admit that I’ve NEVER made (or even considered making) Cream Puffs before. I have enjoyed EATING them on many special occasions…but it never occurred to me to actually attempt to MAKE them. Don’t ask me why….because according to our “chef” Sarah, they are quite easy to make! As a matter of fact, the recipe she uses she said she copied out of a cookbook for kids that she borrowed from the library when she was in elementary school! Well, if 1st to 5th graders can do it….I figure I can as well. :-) So, as soon as I get home on Monday…I’m making them! But until then, I can’t resist sharing the recipe with you. They were SO light and delicious and the turtles “snapped” them up in an instant! ;-)

The Recipe

Cream Puffs


  • 4 Tablespoons butter
  • 2/3 cup water
  • 1/2 cup all-purpose flour (can substitute GF flour/baking mix)
  • 2 eggs, lightly beaten
  • a small carton of whipping cream and 1/4 cup powdered sugar

For the sauce:

  • 1/2 cup chocolate chips
  • 2 Tablespoons water
Preheat your oven to 400 degrees.

1. Grease two baking sheets, then hold them under cold running water for a few seconds.

2. Cut the butter into small pieces. Heat it in a saucepan with the water over low heat. Sift the flour onto a sheet of greaseproof paper.

3. When the mixture in the pan starts to boil, take it off the heat and pour in all the flour

4. Beat the mixture for a minute, until it is smooth and comes away from the sides of the pan easily.

5. Let the mixture cool for about five minutes. Then, add a little egg and stir it in hard. Repeat this until you’ve added all the egg.

6. Put teaspoons of the mixture onto the baking sheets and put them in the oven. After 10 minutes, raise the temperature to 425 degrees F.

7. Bake the puffs for another 10-15 minutes, until they are golden brown and puffy. Then, lift them out of the oven.

8. Put the puffs on a wire rack to cool. Cut a hole in the side of each one with the point of a knife, to let out any steam.

9. Whisk the cream and sugar until it is thick and forms peaks when you lift the whisk. Then, use a teaspoon to fill the hollow inside each cream puff with cream.

10. To make the sauce, put the chocolate and water into a heatproof bowl. Heat it gently over a pan of bubbling water until the chocolate melts. Stir the sauce until it’s smooth.

11. Pile the cream puffs in a heap on a large plate, then pour the hot chocolate sauce over them. Serve them right away, while the sauce is still hot.

The Chef

Thank you Miss Sarah!!

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  1. Carol says

    When I make cream puffs, I fill them with a pastry bag. If you don’t have a pastry bag, a ziplock bag can be used by filling it half way and snipping a bottom corner out of the bag. Remove as much air as possible and then twist the top of the bag to resemble a pastry bag. This should be alot faster and the filling gets in all the way.

  2. Shana Z says

    Adding water to chocolate can cause it to ‘seize up’ and get very lumpy and gross. the chefs I know all use a small amount of oil instead. Or maybe even heavy cream. it just needs to have some fat in it.. 1-2 table spoons ought to work. They always made the best chocolate covered strawberries that way. Just chocolate morsels and oil. Easy peasy!

  3. Landon says

    I’d love to make these for holiday parties. Two questions for anyone that has made them. About how many does a batch make? Does the chocolate sauce firm up as it cools or does it stay soft?

  4. Shannon says

    These look wonderful… I’ve looked at many of your posts and I don’t know quite where I want to start trying your wonderful ideas!

    I am curious….you make so many things from scratch on here… do you use pre-made whipped cream because fresh won’t hold up well enough?

    • says

      Hi Shannon….

      the recipe calls for a small carton of whipping cream that you have to whip and add sugar to. Not “pre-made”. Does that make sense?

  5. Lorene says

    Thanks for the link for the Diabetes website. I’m Type 1 and also a parent of a child w/ Type 1. Can I be a Turtle too? :)

    • Cynthia says

      Can the younger sister of someone with Type 1 become a turtle? Especially if they have more yummy recipes to share? lol
      My sister was diagnosed at 19. I was 3 at the time, so I grew up watching her deal with this disease, having to cut things out of her diet, and what she replaced them with. She ultimately was the reason I decided to attend Culinary School for Baking & Pastry Arts. Someday, I hope to open a bakery that specializes in sugar-free baked goods. I’ve never joined any support groups or anything like that before…but if I could, I’d love to join!

  6. says

    I apologize ladies! It’s amazing the problems leaving ONE LINE out can cause. lol!

    I neglected to type this first line:

    Preheat your oven to 400 degrees.

    As I re-read through this….that SHOULD clear up the questions. Let me know if it doesn’t. :-)

  7. Sheila says

    I am also confused as to the starting temp? Gayle as far as number 7 goes it says after 10 min raise the temp so that would be the first 10 minutes. Can’t wait for you too update the instructions Jillee sounds yummy!

  8. Gayle says

    Ummm…maybe I am missing something.
    #6 says to “raise the temperature to 425 F.” Raise from what? From a cold oven?
    #7 says to bake for “another 10-15 minutes”…was there a first 10-15 minutes?
    I am confused!

    • Faith says

      still confused, but probably only half as much – the total baking time looks to be 20-25 minutes. You bake them ten minutes at the mysterious first temp, then another ten to fifteen minutes at 425.

      The only other recipe I’ve seen that has two temps starts at 425 and then lowers to 375, so I’m interested in the starting temp for this one, too.

    • says

      Gayle….the first 10 minutes are at 400 degrees. The next 10-15 minutes are at 425 degrees. (See comment of mine below). :-)