Cream Puffs with Cranberry Orange Sauce Recipe
Recipe type: Dessert
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • pinch of table salt
  • 1 package (12 ounces) frozen cranberries (thawed)
  • ¼ cup fresh orange juice (reserve zest)
  • 1 tablespoon butter
  • 1 teaspoon orange zest
  • ¾ cup all-purpose flour
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 1 teaspoon sugar
  • ¼ teaspoon table salt
  • ¾ cup water
  • 4 large eggs, at room temperature, divided
  • 3½ cups egg nog or vanilla ice cream or stabilized whipped cream
  1. For Cranberry Sauce: In a sauce pan, whisk together ½ cup granulated sugar, the cornstarch, and a pinch of salt. Stir in cranberries and fresh orange juice, Bring to a boil over medium heat while stirring constantly. Reduce heat and simmer 2 minutes or until sauce thickens and cranberries begin to pop. Remove from heat and stir 1 tablespoon butter and orange zest. Chill.
  2. For Cream Puffs: Preheat oven to 425 degrees. Lightly grease or line baking pans with parchment paper. Measure the flour and set aside. Bring butter, sugar, salt and ¾ cup water to a boil in a large sauce pan over medium high heat stirring occasionally. Immediately remove from the heat and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfers the dough to the bowl of an electric mixer and cool for 5 minutes. Add 3 eggs one at a time, beating until mixture is smoothened glossy. Spoon dough into a pastry bag fitted with a pastry tip.
  3. Pipe dough onto prepared pans in 1½ inch round circles that are 1½ inch high. Smooth out peaks and round tops with a moistened finger.
  4. Whisk together remaining 1 egg and 1 teaspoon water. Brush tops of dough with egg mixture. Bake at 425 degrees for 5 minutes; reduce oven temperature to 375 degrees and bake 30 minutes or until puffy and golden brown. Turn oven off and let shells stand in closed oven for 10 minutes. Remove from baking sheets to wire racks and cool completely.
  5. To Assemble: Cut cream puff shells in half crosswise. Spoon in some of the Cranberry Orange Sauce then place a scoop of ice cream or pipe stabilized whipped cream on top of the sauce and more sauce on top of the ice cream. Replace the top of the cream puff and dust with powdered sugar.
  6. If using ice cream, serve immediately.
Recipe by Everyday Southwest at