Cranberry Cream Puffs are one of those desserts that look like they took hours, but they’re actually super simple once you get the hang of it.
You get the light, airy pastry with that creamy filling and a pop of sweet-tart cranberry.
It’s festive, it’s fun, and it’s seriously delicious.
Perfect for holidays, dinner parties, or just because you felt like treating yourself.
Why I Love This Recipe
This one’s close to my heart. I first made cranberry cream puffs for a winter potluck, and everyone thought I’d bought them from a fancy bakery. They’re light but rich, sweet but tangy. And the color combo? Gorgeous.
- You can make the parts ahead of time
- The cranberries add a festive, unexpected twist
- You only need basic pantry ingredients
- It makes you feel like a pastry chef — without the stress
- They’re super impressive to serve
What You’ll Need
For the Cream Puffs (Choux Pastry)
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Cranberry Filling
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp vanilla extract
For the Whipped Cream
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Assembly
- Powdered sugar for dusting
Pro Tips
- Use cold eggs — they help the dough hold up better when piping
- Don’t open the oven door too early or the puffs might collapse
- Let everything cool before assembling so your cream doesn’t melt
- Whip your cream until soft peaks only — not stiff
- A piping bag with a large round tip makes shaping way easier
Tools Required
- Medium saucepan
- Wooden spoon
- Mixing bowls
- Hand or stand mixer
- Whisk
- Baking sheet
- Parchment paper
- Piping bag with round tip
- Sifter or fine mesh strainer
Substitutions and Variations
- Use raspberries or cherries instead of cranberries
- Swap whipped cream for pastry cream or mascarpone
- Add orange zest to the cranberry filling for a citrus twist
- Use gluten-free flour for the pastry
Make Ahead Tips
- You can make the choux puffs up to 2 days ahead — store in an airtight container
- Cranberry filling keeps well in the fridge for 4–5 days
- Whip the cream fresh just before assembling for best texture
Recipe and Instructions
Step 1: Make the Cranberry Filling
In a small saucepan, combine 2 cups cranberries (fresh or frozen), 1/2 cup sugar, and 1/2 cup water. Bring to a simmer over medium heat. Cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and stir in 1 tsp vanilla extract. Let it cool completely.
Step 2: Make the Cream Puff Dough
In a medium saucepan, add 1/2 cup (1 stick) unsalted butter, 1 cup water, and 1/4 tsp salt. Bring to a boil. Once the butter melts, dump in 1 cup all-purpose flour and stir quickly with a wooden spoon. Keep stirring for 2–3 minutes until the dough forms a ball and pulls away from the sides.
Step 3: Add the Eggs
Let the dough cool for 5 minutes. Then add 4 large eggs, one at a time, beating well after each. The dough will look broken at first, then smooth out into a glossy batter.
Step 4: Pipe and Bake
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spoon the dough into a piping bag with a large round tip. Pipe 2-inch mounds onto the sheet, spacing them apart. Bake for 25–30 minutes until puffed and golden. Let cool completely.
Step 5: Make the Whipped Cream
In a mixing bowl, beat 1 cup cold heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
Step 6: Assemble the Puffs
Carefully slice each puff in half. Spoon or pipe a dollop of whipped cream into the bottom, then a spoonful of cranberry filling. Top with the other half. Dust with powdered sugar.
Servings & Time
Serves: 10–12 cream puffs
Total Time: 1 hour (includes cooling time)
Macros (Per Cream Puff — Approximate)
- Calories: 185
- Protein: 3g
- Carbs: 18g
- Fat: 12g
- Fiber: 1g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Choux pastry puffs up because of steam — no baking powder or soda needed. The eggs create structure and moisture, which makes the dough rise in the oven. The cranberry filling adds a perfect contrast of tart to the sweet cream, and whipped cream keeps it light instead of heavy.
Common Mistakes
- Adding eggs to hot dough: This will scramble them. Let the dough cool a bit.
- Underbaking: If the puffs aren’t fully cooked, they’ll deflate.
- Skipping the parchment: Your puffs might stick.
- Overwhipping cream: It turns into butter fast — stop at soft peaks.
What to Serve With
- A cup of hot tea or coffee
- Vanilla ice cream on the side for extra indulgence
- Mulled wine or spiced cider for a cozy dessert
FAQ
Can I freeze the cream puffs?
Yes! Freeze the baked (unfilled) puffs in an airtight bag. Re-crisp in the oven at 300°F for 5–10 minutes before filling.
Can I use store-bought cranberry sauce?
You can, but the homemade one is thicker and less sweet, which works better here.
What if I don’t have a piping bag?
Just spoon the dough onto the tray. They won’t be as uniform but still delicious.
How do I know when the puffs are done?
They’ll be golden brown, light, and sound hollow when tapped on the bottom.
Can I use whipped topping instead of cream?
You can, but real whipped cream tastes way better and holds up longer.
