Description
Cranberry Cream Puffs are light, airy pastries filled with a luscious cranberry-infused cream that combines tart and sweet flavors perfectly. This elegant and easy-to-make dessert is ideal for holiday celebrations, dessert parties, or simple treats, offering a delightful contrast between crisp golden pastry and smooth, fluffy cranberry cream.
Ingredients
Scale
Choux Pastry
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour (or gluten-free baking blend for gluten-free version)
- 4 large eggs (room temperature)
- 1 tablespoon sugar (optional, for slight sweetness in pastry)
Cranberry Cream Filling
- 2 cups fresh cranberries
- ½ cup sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Choux Pastry Dough: Begin by boiling water and butter in a saucepan until the butter melts completely. Remove from heat and stir in the flour vigorously until the mixture forms a smooth ball and detaches from the pan. Return to low heat briefly to dry out the dough slightly.
- Incorporate the Eggs: Let the dough cool for a few minutes before adding beaten eggs one at a time, mixing well after each addition. This step ensures the dough becomes glossy and sticky, necessary for puffing in the oven.
- Pipe and Bake the Pastry Shells: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds about 1 to 1.5 inches in diameter onto a lined baking sheet, spacing them evenly. Bake in a preheated oven at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 20-25 minutes until puffed and golden brown. Allow to cool completely before filling.
- Make the Cranberry Filling: Simmer fresh cranberries with sugar and water until they burst and soften. Mix cornstarch with a bit of cold water, then add to the cranberry mixture to thicken the compote. Once cooled, fold the compote gently into whipped heavy cream flavored with vanilla extract.
- Assemble the Cranberry Cream Puffs: Slice the cooled pastry shells in half horizontally. Spoon or pipe the cranberry cream generously into the bottom halves, then sandwich with the top halves. Chill until ready to serve.
Notes
- Use room temperature eggs for better incorporation and texture.
- Dry out the dough properly on low heat to prevent the pastry from collapsing after baking.
- Do not open the oven door early to ensure maximum puff rise.
- Cool pastry shells completely before filling to avoid melting the cream.
- Whip cream to soft peaks to achieve perfect consistency without overbeating.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 12g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
Keywords: Cranberry cream puffs, choux pastry, cranberry dessert, holiday dessert, gluten-free dessert, dairy-free option, festive treats
