Cream Puffs with Cranberry Mousse

Why You’ll Love This Recipe

These cream puffs are a luxurious yet surprisingly easy-to-make dessert. The crisp, golden pastry shells are filled with a velvety cranberry mousse that strikes the perfect balance between tart and sweet. The addition of orange zest and juice enhances the freshness of the cranberries, while the whipped cream creates a rich, smooth texture. This elegant dessert is sure to impress your guests and elevate any celebration!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cream Puffs:

• 1 cup water
• ½ cup unsalted butter
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• ½ teaspoon vanilla extract
• 1 tablespoon sugar

For the Cranberry Mousse:

• 2 cups fresh cranberries
• ¼ cup granulated sugar
• ¼ cup orange juice
• 1 tablespoon orange zest
• 2 cups heavy whipping cream

Directions

Cream Puffs:

1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the Dough: In a medium saucepan, combine the water, butter, and salt over medium heat. Stir until the butter melts and the mixture begins to boil. Once boiling, add the flour all at once, stirring vigorously until the mixture pulls away from the sides of the pan and forms a dough.
3. Add Eggs: Remove the pan from the heat and let it cool for 5 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and sugar and mix until smooth.
4. Shape the Cream Puffs: Spoon the dough into a piping bag fitted with a large round tip. Pipe small rounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake: Bake the puffs for 20-25 minutes or until they are puffed up and golden brown. Let them cool completely on a wire rack.

Cranberry Mousse:

1. Prepare the Cranberries: In a saucepan, combine the fresh cranberries, sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10-12 minutes). Remove from heat and let it cool completely.
2. Whip the Cream: In a large mixing bowl, whip the heavy whipping cream until stiff peaks form.
3. Combine the Mousse: Once the cranberry mixture has cooled, blend it until smooth using an immersion blender or regular blender. Gently fold the cranberry mixture into the whipped cream until fully incorporated.
4. Chill the Mousse: Refrigerate the cranberry mousse for at least 1 hour to allow it to firm up.

Assembling the Cream Puffs:

1. Fill the Puffs: Once the cream puffs have cooled and the cranberry mousse has chilled, use a small knife or pastry tip to create a small hole in the bottom of each puff. Pipe the cranberry mousse into each puff until filled.
2. Serve: Arrange the filled cream puffs on a serving tray. Optionally, dust with powdered sugar or garnish with extra cranberry zest for a festive touch.

Servings and Timing

• Servings: 12-16 cream puffs
• Prep time: 40 minutes
• Cook time: 25 minutes
• Total time: 1 hour 45 minutes (including chilling)

Variations

• Different Fruit Fillings: Swap cranberries for other fruits like raspberries or strawberries to create a different mousse flavor.
• Whipped Cream Alternative: For a lighter filling, you can substitute the whipped cream with mascarpone cheese mixed with a bit of heavy cream.
• Chocolate Drizzle: Drizzle melted chocolate over the cream puffs for an added layer of flavor and a more indulgent dessert.
• Vegan Version: Use plant-based butter and non-dairy whipping cream for the mousse to create a vegan-friendly version of these cream puffs.

Storage/Reheating

• Storage: Store any leftover cream puffs in an airtight container in the refrigerator for up to 2 days. It’s best to fill the puffs just before serving to maintain their crisp texture.
• Reheating: If you have leftover unfilled cream puffs, you can reheat them in a 350°F (175°C) oven for 5-7 minutes to restore their crispiness before filling them.

FAQs

1. Can I use frozen cranberries for the mousse?

Yes, you can use frozen cranberries. Just thaw them before cooking them with the sugar and orange juice.

2. How can I make the cranberry mousse less tart?

If the mousse is too tart, you can add more sugar to the cranberry mixture or use a bit more orange juice to balance the flavors.

3. Can I prepare the cream puffs ahead of time?

Yes, you can prepare the cream puffs a day ahead. Store the unfilled shells in an airtight container at room temperature, and fill them just before serving.

4. How do I know when the cream puffs are done baking?

The cream puffs are done when they are golden brown and sound hollow when tapped on the bottom. Don’t open the oven door during the first 15 minutes of baking to prevent them from collapsing.

5. Can I make the cranberry mousse in advance?

Yes, you can make the mousse ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to fill the cream puffs right before serving to keep the pastry crisp.

6. Can I use a different type of cream for the mousse?

Yes, you can use mascarpone or ricotta cheese for a different texture, but the flavor will change. Make sure to adjust the sweetness accordingly.

7. What should I do if the puff pastry doesn’t rise properly?

If your cream puffs don’t rise as expected, ensure the dough is not overmixed when adding the eggs, and that the oven temperature is correct. Make sure to let the dough cool for a few minutes before adding the eggs to avoid them cooking too quickly.

8. Can I freeze the cream puff shells?

Yes, you can freeze the unfilled puff pastry shells. Just bake and cool them completely, then store them in an airtight container or freezer bag. To use, reheat in a 350°F (175°C) oven for about 10 minutes.

9. Can I make the cream puffs without eggs?

Unfortunately, eggs are crucial for the puff pastry dough to rise. You could experiment with egg substitutes, but the texture and rise may differ from the traditional puff pastry.

10. Can I serve these cream puffs without the mousse filling?

Yes, the cream puffs themselves are delicious on their own. You could serve them with whipped cream, custard, or even chocolate ganache as an alternative to the cranberry mousse.

Conclusion

Cream Puffs with Cranberry Mousse are an elegant, flavorful dessert that will leave a lasting impression. The delicate puff pastry shells provide the perfect vessel for the creamy, tangy cranberry mousse, and the combination of orange juice and zest adds a refreshing citrus note. Whether served at a holiday gathering or a special occasion, these cream puffs are sure to delight your guests and satisfy your sweet tooth.

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