Description
Delicate and airy, these cream puffs are filled with a tangy cranberry-orange cream that strikes the perfect balance between festive flair and refined sweetness. Ideal for the holidays or as a standout dessert any time of year.
Ingredients
Choux Pastry:
½ cup (120 ml) water
½ cup (115 g) unsalted butter
Pinch of salt
¾ cup (95 g) all-purpose flour
3 large eggs
½ tsp vanilla extract (optional)
Cranberry Cream Filling:
1 cup fresh or frozen cranberries
¼ cup granulated sugar
2 tbsp orange juice
Zest of ½ orange
1 cup heavy whipping cream
1 tbsp powdered sugar (or to taste)
Finishing Touch:
Powdered sugar, for dusting
Instructions
Make the Choux Pastry:
Preheat oven to 375°F (190°C).
In a saucepan, combine water, butter, and salt. Bring to a boil.
Remove from heat and stir in flour quickly until dough forms a ball.
Let cool slightly, then beat in eggs one at a time until smooth and glossy.
Pipe or spoon dough onto a lined baking sheet in 2-inch rounds.
Bake 25–30 minutes, until puffed and golden. Cool completely.
Prepare the Cranberry Cream:
In a saucepan, cook cranberries with sugar, orange juice, and zest over medium heat until berries burst and mixture thickens.
Cool and blend into a smooth purée.
Whip cream with powdered sugar to stiff peaks. Gently fold in cranberry purée.
Assemble:
Slice cooled puffs in half horizontally. Fill with cranberry cream using a spoon or piping bag. Replace tops.
Dust with powdered sugar just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 165
- Fat: 12 g
- Carbohydrates: 12 g