Recipes

Back to the list

Cranberry Cream Puffs

  • Preparation:
    45 minutes + Waiting*: 45 min. make the dough rise
  • Cooking:
    10 à 15 minutes
  • Servings:
    20 to 24 cream puffs
Share :
Rémy Couture
Rémy Couture Pâtissier, Chef-owner of CRémy Pâtisserie

Ingredients

Puff dough

  • 2 cups (500 ml) milk
  • 2 tablespoons (30 ml) sugar
  • 1 teaspoon (5 ml) salt
  • 1 cup (250 ml) butter
  • 1  1/4 cups (310 ml) all-purpose flour
  • 6 eggs

Filling - whipped cream

  • 2 cups (500 ml) cream 35%
  • 1/2 teaspoon (2.5 ml) vanilla essence
  • 3 tablespoons (45 ml) icing sugar

Garniture - Cranberry jelly

  • 1 cup (250 ml) water
  • 4 cups (1 liter) sugar
  • 4 cups (1 liter) frozen cranberries

Preparation

Puff dough

  1. Preheat the oven to 425 °F (220 °C).
  2. In a medium saucepan, boil milk, sugar, salt and butter over high heat.
  3. Using a wooden spoon, add the flour to the boiling mixture, shake well for 2 minutes, until a smooth paste is removed from the bottom of the pan.
  4. Place the dough in a bowl and add the eggs one by one using a wooden spoon or electric mixer.
  5. Using a pastry bag and a fluted socket, make 2-inch balls on a baking sheet with parchment paper, bake for 10 to 15 minutes at 425 ° F (220 ° C) and then reduce the oven temperature to 325 ° F (160 ° C) for about 30 minutes.
  6. Using a whisk, whip the cream, vanilla essence and icing sugar until you get a firm spike.

Cranberry jelly

  1. In a saucepan, simmer the water, sugar and frozen cranberries on low heat.
  2. Reduce for about 45 minutes until purée.
  3. Reserve in the refrigerator with plastic wrap stuck on the surface so that the jelly does not dry out.

Puff garnish 

  1. Cut the puffs in half, top the inside with whipped cream, place a dab of cranberry jelly in the center and close.

Info

  • Difficulty level: Intermediate
  • Preservation: 1 to 3 months (well packaged in the freezer)

Lexicon

  • * Waiting: Time needed to let the dough rise (inflate) to the desired level.