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Three cream puffs filled with cranberry buttercream lined up in a row, with a hand pouring cranberry glaze from a bowl and a cake stand of cream puffs in the background

Glazed Cream Puffs with Cranberry Buttercream


  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 16 cream puffs

Description

Crispy cream puffs filled with a light airy buttercream flavored with tart cranberries Recipe from The Fearless Baker by Erin Jeanne McDowell


Ingredients

For the Cream Puffs:

  • 121 g whole milk
  • 121 g water
  • 57 g butter
  • 4 g kosher salt
  • 181 g bread flour
  • 284 g eggs (about 5) , plus 1 to 2 more eggs if needed
  • Egg wash – 1 egg beaten with 1 tbsp water
  • 1 Recipe of Cranberry Buttercream
  • 1 Recipe of Cranberry – Orange Glaze

For the Cranberry-Orange Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons + 2 teaspoons cranberry puree
  • 4 ½ teaspoons orange juice
  • 1 teaspoon orange zest
  • Pinch kosher salt

For the Cranberry Puree:

  • 8 oz fresh cranberries (about 2 cups)
  • 2 tablespoons brown sugar
  • 1 teaspoon orange zest
  • ¼ cup water
  • Pinch of kosher salt

Instructions

For the Cream Puffs:

  1. Over medium-low heat, bring the butter, salt, water, and milk to a boil in a medium saucepan.
  2. Add in the flour and stir constantly until the dough forms a ball around the spoon. You will also notice starch residue on the bottom of the saucepan. About 2-3 minutes.
  3. Transfer the dough to the bowl of a stand mixer. Using the paddle attachment, beat the dough for 1-2 minutes on low speed to cool down the dough.
  4. With the mixer on medium speed, add in the 5 eggs on at a time. Let the egg fully incorporate into the dough prior to adding the next egg. This should take about 4-6 minutes.
  5. At this point, my dough was on the soupy side and not the correct consistency. I increased the mixer to medium-high and continued to beat the dough until it thickened, and any lumps were smoothed.
  6. To test the dough, dip the paddle into the dough and lift. The dough should form a V shape that breaks off near the bottom. If the dough breaks off too soon, whisk in another egg then test again. Continue to add an additional egg until you get the V.
  7. Transfer the dough to a pastry bag fitted with a large tip. If you don’t have a pastry bag, you can use a Ziploc bag and cut one of the corners.
  8. Line a large sheet pan with parchment paper. Hold the piping bag vertically over the parchment, and pipe the dough in 2 inch circles, 1 inches apart.
  9. If the tops of the dough have points, dip your finger into water and pat down the point. This will keep the points from burning in the oven.
  10. Let the dough puffs rest at room temperature for 25-30 minutes. This will allow the dough to form a skin.
  11. Meanwhile, preheat the oven to 400 degrees and set the racks in the upper and lower thirds.
  12. After resting, brush the dough puffs with egg wash.
  13. Bake in the oven for 25 to 30 minutes. In my oven, they baked closer to 30 minutes and I turned the sheet pan halfway through. The dough puffs are finished when they are golden brown, are hard to the touch, and sound hollow when tapped.
  14. Remove from the oven and let cool on a wire rack. Using a toothpick, poke a small hole in the dough puff. This will allow some of the steam to escape, preserving the crispy texture of the puff.
  15. Once cool, fill the puffs. I transferred my room temperature cranberry buttercream into a pastry bag with the same large tip I used to pipe the puffs. I then carefully inserted the tip of the pastry bag into the side of the cream puff (I tried to find a soft seam), and piped the buttercream until the puff felt heavy. You can also cut the puff in half and scoop in the buttercream.
  16. Top with the cranberry-orange glaze right before serving the cream puffs.

For the Cranberry-Orange Glaze:

  1. Combine all ingredients in a medium bowl
  2. Whisk together thoroughly until smooth and combined

For the Cranberry Puree:

  1. Combine all ingredients in a medium saucepan.
  2. Cook over medium heat until cranberries pop, about 5-10 minutes.
  3. Reduce the heat to low. Continue to cook an additional 10-15 minutes until the mixture thickens. The mixture should be on the thick side and coat the back of a spoon without running off.
  4. Turn off the heat and let the mixture cool for 5 minutes. Transfer to a blender and blend until smooth.

 


Notes

  • If you made the cranberry buttercream ahead of time, let it come to room temperature before filling the cream puffs
  • Category: Dessert
  • Method: Baking

Keywords: cranberries, cranberry, cream puffs, butter,buttercream, unsalted butter, pate a choux, dough, orange, glaze, sugar