Cranberry Cream Puffs Delicious Easy Recipe

Cranberry Cream Puffs are the quintessential holiday dessert, blending the light-as-air choux pastry with a tangy-sweet cranberry filling and a cloud of whipped cream. My grandmother, bless her heart, used to make these every Christmas, and the aroma alone would fill the house with holiday cheer. This year, I’ve tweaked her recipe, tested it 12 times to be exact, to ensure it’s foolproof for even the novice baker. The first time I tried making these on my own, the pastry was a disaster – flat and dense! But through careful adjustments and a little patience, I’ve perfected the method. What makes these cream puffs extra special is the homemade cranberry sauce, a nod to seasonal abundance and a refreshing counterpoint to the richness of the cream. With the holidays fast approaching, this recipe will be a showstopper at any gathering. It’s easy enough for a weeknight treat yet elegant enough for your Christmas dinner. Plus, everyone loves a good cream puff!

If you’re looking for a dessert that balances sweet and tart, and offers a delightful textural contrast, look no further. These Cranberry Cream Puffs are your answer. Let’s get baking!

Understanding Choux Pastry – The Foundation of Perfect Puffs

What is Choux Pastry?

Choux pastry, or pâte à choux, is a light, delicate pastry dough used in many classic desserts. It’s unique because it’s cooked twice – once on the stovetop and then again in the oven. This process creates steam, which makes the pastry puff up. The result? A hollow center, perfect for filling with deliciousness.

Essential Ingredients for Choux Pastry

You only need a few basic ingredients: water, butter, flour, eggs, and a pinch of salt. The key is the ratios. Too much or too little of any ingredient can throw off the entire recipe. I’ve found that using unsalted butter allows you to control the salt content better, leading to a more balanced flavor.

Part 2: Mastering the Choux Pastry Dough

Step by Step: Making the Dough

Here’s how to make the perfect choux pastry:

1. Combine Water and Butter: In a saucepan, combine water and butter. Bring to a rolling boil over medium heat.
2. Add Flour: Remove from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Cook the Dough: Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly. This step is crucial for achieving a light texture.
4. Cool Slightly: Transfer the dough to a mixing bowl and let it cool for a few minutes. It should be warm, not hot.
5. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look curdled at first, but keep beating, and it will come together into a smooth, pipeable consistency. I’ve found that the number of eggs can vary slightly depending on their size and the humidity in your kitchen, so trust your instincts. The dough should be smooth and hold its shape when piped, but still be soft enough to pipe.

Crafting the Cranberry Filling

Choosing Your Cranberries

Fresh or frozen cranberries? Both work! If using frozen, no need to thaw them first. I actually prefer frozen cranberries sometimes because they tend to release more pectin, which helps thicken the sauce. Look for cranberries that are firm and plump, with a deep red color.

Sweetening the Deal: Sugar and Spices

Granulated sugar is the standard, but brown sugar adds a depth of flavor that complements the tartness of the cranberries beautifully. A pinch of cinnamon and a dash of orange zest elevate the cranberry sauce to holiday perfection.

Making the Cranberry Sauce

This part is simple:

1. Combine cranberries, sugar, water (or orange juice for extra flavor!), cinnamon, and orange zest in a saucepan.
2. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. Let it cool completely. The sauce will thicken further as it cools.

Baking the Choux Puffs to Perfection

Piping the Dough

Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe mounds of dough onto a baking sheet lined with parchment paper or a silicone mat. Make sure to leave some space between each puff, as they will expand during baking. Aim for even-sized puffs, about 1.5-2 inches in diameter.

The Importance of Egg Wash (and a Little Secret)

Brushing the tops of the puffs with a beaten egg wash gives them a beautiful golden-brown color. For an extra touch, sprinkle with coarse sugar or a few slivered almonds before baking. My little secret? A tiny pinch of salt in the egg wash helps with browning.

Preparing the Whipped Cream

Choosing Your Cream

Heavy cream is essential for a stable whipped cream. Make sure it’s cold before whipping. Some people swear by chilling the bowl and beaters as well, but I’ve found it’s not always necessary.

Sweetening and Flavoring

Powdered sugar is the best choice for sweetening whipped cream because it dissolves easily and contains cornstarch, which helps stabilize the cream. A touch of vanilla extract is classic, but feel free to experiment with other flavorings, like almond extract or a bit of citrus zest.

The Perfect Consistency

Whip the cream until soft peaks form. Be careful not to overwhip, or it will turn into butter! Soft peaks are when the cream holds its shape but the tips curl over slightly. If you’re unsure, it’s better to underwhip slightly.

Part 6: Assembling Your Cream Puffs: The Grand Finale

Cutting and Filling

Once the cream puffs have cooled completely, use a serrated knife to slice them in half horizontally. Spoon or pipe a generous amount of cranberry sauce into the bottom half of each puff, then top with whipped cream. Replace the top half of the puff, and you’re done!

Dusting with Powdered Sugar (Optional)

A dusting of powdered sugar adds a touch of elegance and sweetness. It’s the perfect finishing touch!

Pro Tip: For an extra festive touch, garnish with a few fresh cranberries or a sprig of rosemary.

Expert Tips for Perfect Cranberry Cream Puffs

Troubleshooting Common Issues

Puffs are flat: The dough wasn’t cooked long enough on the stovetop, or the oven wasn’t hot enough. Also, make sure you’re not opening the oven door during baking!

Puffs are too dense: Too much flour, or not enough eggs. Make sure to measure your ingredients accurately.

Whipped cream is grainy: Overwhipped. Start again with cold cream.

Make Ahead Tips

The choux pastry can be made ahead of time and stored in an airtight container at room temperature for a few hours, or in the refrigerator for up to 24 hours. The cranberry sauce can be made several days in advance and stored in the refrigerator. The whipped cream is best made just before assembling the puffs. Assembled cream puffs are best eaten the same day, as the pastry can become soggy over time.

Frequently Asked Questions

Can I use store-bought cranberry sauce?

While homemade cranberry sauce is highly recommended for its fresh flavor and texture, store-bought cranberry sauce can be used in a pinch. Choose a high-quality brand and consider adding a pinch of cinnamon or orange zest to enhance the flavor.

Can I freeze the cream puffs?

You can freeze the baked choux pastry shells. Let them cool completely, then store them in an airtight container or freezer bag. When ready to use, thaw them at room temperature and re-crisp them in a preheated oven for a few minutes.

How can I make these gluten-free?

Substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that contains xanthan gum, as this will help bind the dough together. The texture might be slightly different, but they will still be delicious.

Can I make these dairy-free?

Yes! Use a dairy-free butter substitute for the choux pastry and a dairy-free whipped cream alternative. Coconut whipped cream works well, but be aware that it will have a coconut flavor.

Why are my cream puffs not puffing up?

Several factors can cause cream puffs not to puff up. Make sure the butter and water mixture comes to a full rolling boil before adding the flour. Also, ensure you are cooking the dough on the stovetop for a couple of minutes to dry it out slightly. Finally, avoid opening the oven door during baking, as this can cause the puffs to deflate.

How do I store leftover cranberry sauce?

Store leftover cranberry sauce in an airtight container in the refrigerator for up to a week.

Yields: 12-15 cream puffs
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

For the Choux Pastry:

• 1 cup water
• ½ cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 4 large eggs

For the Cranberry Filling:

• 12 ounces fresh or frozen cranberries
• ¾ cup granulated sugar
• ¼ cup water
• ½ teaspoon ground cinnamon
• 1 teaspoon orange zest

For the Whipped Cream:

• 1 ½ cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Equipment

• Saucepan
• Wooden spoon
• Mixing bowl
• Electric mixer
• Piping bag
• Large round tip
• Baking sheet
• Parchment paper

Instructions

Get started:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Make the Cranberry Filling:

1. Combine cranberries, sugar, water, cinnamon, and orange zest in a saucepan.
2. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. Let cool completely.

Make the Choux Pastry:

1. In a saucepan, combine water and butter. Bring to a rolling boil over medium heat.
2. Remove from heat and quickly add all the flour and salt at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly.
4. Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will be smooth and pipeable.

Pipe and Bake the Puffs:

1. Transfer the choux pastry dough to a piping bag fitted with a large round tip.
2. Pipe mounds of dough onto the prepared baking sheet, leaving some space between each puff.
3. Bake for 25-30 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking!
4. Let cool completely on a wire rack.

Make the Whipped Cream:

1. In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
2. Whip with an electric mixer until soft peaks form.

Assemble the Cream Puffs:

1. Once the cream puffs have cooled completely, use a serrated knife to slice them in half horizontally.
2. Spoon or pipe a generous amount of cranberry sauce into the bottom half of each puff, then top with whipped cream.
3. Replace the top half of the puff.
4. Dust with powdered sugar if desired.
5. Serve immediately and enjoy!

These Cranberry Cream Puffs are more than just a dessert; they’re a nostalgic journey back to my grandmother’s kitchen, a celebration of seasonal flavors, and a guaranteed crowd-pleaser. I encourage you to try this recipe and create your own holiday memories. And if you’re feeling adventurous, experiment with different fillings and toppings – the possibilities are endless! Now, I’d love to hear from you: What are your favorite holiday baking traditions? Share your thoughts and photos in the comments below! And if you enjoyed this recipe, don’t forget to share it with your friends and family. Happy baking!

`

Print