Cream Puffs:

1. Prepare the Puff Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cook the Dough: Combine water, butter, and salt in a saucepan over medium heat. Stir until melted and boiling. Add flour all at once, stirring until the dough pulls away from the pan.

3. Add Eggs: Let the mixture cool for 5 minutes. Beat in eggs one at a time, ensuring full incorporation before adding the next. Mix in vanilla extract and sugar.

4. Shape the Puffs: Pipe small rounds (1.5 inches) onto the baking sheet, spacing them 2 inches apart.

5. Bake: Bake for 20-25 minutes or until puffed and golden brown. Cool completely on a wire rack.

Cranberry Mousse:

1. Prepare Cranberries: Cook cranberries, sugar, orange juice, and zest in a saucepan until cranberries burst and the mixture thickens (10-12 minutes). Cool completely.

2. Whip the Cream: Whip the heavy cream to stiff peaks in a mixing bowl.

3. Combine Mousse: Blend cooled cranberry mixture until smooth, then fold it into the whipped cream.

4. Chill: Refrigerate the mousse for 1 hour to firm up.

Assembling the Cream Puffs:

1. Fill the Puffs: Create a small hole in the cooled cream puffs. Pipe cranberry mousse into each puff.

2. Serve: Arrange filled cream puffs on a tray. Optionally, dust with powdered sugar or garnish with extra zest.