Cream Puffs

Cream Puffs

Cream Puffs



Our fluffy cream puffs take six simple ingredients to make! Fill them with whipped cream, chocolate, berries or cream! You can do so much with this treat, just be sure to tag us once you’ve photographed your first batch.


Nut Free

Yield: 48 puffs

Time: 1 hour 30 minutes 

  • 00 1 c. Water
  • 00 ½ c. Butter
  • 00 1 c. All Purpose Flour
  • 00 4 Eggs
  • 00 1 c. Heavy Cream
  • 00 1/2 c. Lekkco, plus more for garnish
  • 00 Egg for wash
  • 00 Preheat oven to 400F and line a 9x13 inch baking sheet with parchment. Grease the parchment.
  • 01 Bring water and butter to a boil over medium-high heat. Remove from heat and whisk in flour all at once. Whisk vigorously until the mix forms a ball and easily pulls away from the sides of the pan.
  • 02 Add in the eggs one at a time, making sure each is fully incorporated before adding another.
  • 03 Pipe the cream puffs onto the baking sheet, about 1 ½ inches in diameter. Brush with egg wash and bake for 20-25 minutes. To check if they are done, pull one out of the oven and if it feels light and hollow, they are done cooking. Let them cool completely.
  • 04 In a mixing bowl, add Lekkco and a dollop of the whipped cream. Combine to loosen the Lekkoc then gently fold the rest of the whipped cream, careful not to inflate the whipped cream.
  • 05 Cut the cooled puffs in half and pipe in the Lekkco whip in the center OR poke a whole in the bottom of the cream puffs and pipe in the Lekkco whip, careful not to overfill the puffs. Garnish with a drizzle of Lekkco and enjoy!

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