Picture the gloss of ruby cranberry glaze catching the light atop golden eclairs—crisp shells that shatter delicately to reveal a cloud of orange-kissed cream.
Imagine the citrusy perfume of fresh zest mingling with the sweet-tart pop of cranberries, a cozy brightness that feels like winter sunshine in pastry form.
These éclairs matter to me because they transform simple moments into small celebrations: a tray shared after a snowy walk, or a cheery centerpiece when days feel short and gray.
They’re impressive yet practical—make-ahead shells for busy weeknights, a festive finish for Sunday suppers, and a graceful bring-along for potlucks and showers.
When my in-laws arrived early one holiday, this recipe saved the day; the dried shells crisped perfectly, and the cranberry-orange icing made it look like I’d planned a pâtisserie spread all along.
I’ll walk you through every step so yours turn out beautifully.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bright, festive cranberry-orange flavor in every bite
- Balances tangy glaze with silky cream filling
- Achieves bakery-level pâte à choux at home
- Makes ahead-friendly shells for stress-free entertaining
- Finishes with glossy, eye-catching holiday-worthy topping
Ingredients
- 1/2 cup water — for pâte à choux base (use filtered if possible)
- 1/2 cup whole milk — room temp helps melt butter evenly
- 8 tablespoons unsalted butter, cubed — quality butter improves flavor
- 1 tablespoon granulated sugar — aids browning
- 1/2 teaspoon fine salt — balances sweetness
- 1 cup all-purpose flour, sifted — guarantees smooth choux
- 4 large eggs, room temperature — incorporate more easily
- 1 1/4 cups fresh cranberries, divided — choose firm, bright berries
- 1/2 cup orange juice, freshly squeezed — for best citrus flavor
- 1 tablespoon orange zest, finely grated — use a microplane
- 1/2 cup granulated sugar — for cranberry glaze
- 1/4 cup water — thins cranberry glaze as it cooks
- 1 teaspoon vanilla extract, divided — split between glaze and cream
- 1 cup heavy cream, chilled — whips to soft peaks faster
- 3 tablespoons powdered sugar — sweetens whipped cream
- 4 ounces cream cheese, softened — makes a stable filling
- 1 cup powdered sugar — for the icing
- 1–2 tablespoons orange juice — adjust icing to pourable thickness
- 1 pinch salt — sharpens cranberry–orange glaze flavor
Step-by-Step Method
Pipe & Bake the Shells
Preheat the oven to 400°F. Line a baking sheet with parchment. Boil water, milk, butter, sugar, and salt.
Stir in flour all at once. Cook until a film forms, about 2 minutes. Cool briefly. Beat in eggs one at a time until glossy and ribboning. Pipe twelve 4-inch logs. Smooth peaks, mist with water, and bake. Lower heat to finish.
Dry & Cool the Choux
Bake 10 minutes at 400°F, then 20–25 minutes at 350°F until deeply golden and hollow-sounding. Turn off the oven.
Poke a small hole in each shell to vent steam. Return to the oven for 5 minutes to dry. Transfer to a rack and cool completely. Make certain shells are crisp to avoid collapse when filled.
Simmer the Cranberry Glaze
Combine cranberries, orange juice, zest, sugar, and water in a small saucepan. Simmer over medium heat until berries burst and the mixture thickens, 6–8 minutes.
Stir in a pinch of salt and vanilla. Press through a fine sieve for a smooth glaze. Cool to room temperature before using for icing and finishing.
Whip & Fold the Filling
Whip cold heavy cream with powdered sugar and vanilla to soft peaks. In a separate bowl, beat cream cheese until smooth.
Fold the whipped cream into the cream cheese to make a light, stable filling. Finely chop remaining cranberries and fold in. Chill briefly to firm for easier piping and clean fills.
Fill the Éclairs Cleanly
Fit a piping bag with a small round tip. Use a skewer to poke two holes on the underside of each cooled shell.
Pipe the cranberry cream into both openings until shells feel just heavy. Avoid overfilling to prevent cracks. Wipe any excess. Place filled éclairs on a rack to prepare for glazing.
Whisk the Cranberry-Orange Icing
In a bowl, whisk powdered sugar with enough orange juice to form a thick, pourable icing. Whisk in a few tablespoons of the cooled cranberry–orange glaze to tint and flavor.
Adjust with more juice or sugar for consistency. Aim for a slow ribbon that settles smoothly without running off the éclairs.
Dip, Drizzle & Set
Dip each filled éclair top-first into the icing. Let excess drip back into the bowl. Set on a rack.
Drizzle or brush additional cranberry–orange glaze for shine and extra flavor. Allow 30–45 minutes for the glaze to firm. Serve fresh, or chill and enjoy within 24 hours for best texture.
Ingredient Swaps
- Dairy-free: Use plant milk (oat/almond) for milk; vegan butter for butter; coconut cream or dairy-free whipping cream for filling; vegan cream cheese substitute.
- Gluten-free: Replace AP flour with a 1:1 gluten-free blend formulated for choux (with xanthan gum). Bake a few minutes longer to dry.
- Egg-free: Classic choux needs eggs; consider store-bought gluten-free/vegan puff shells or make aquafaba-based choux (results vary).
- Sugar swaps: Use superfine cane sugar, light brown sugar, or coconut sugar (darker color); for lower glycemic, use allulose/erythritol in glaze/icing (not ideal for choux structure).
- Fruit: Swap fresh cranberries with frozen (don’t thaw) or lingonberries/red currants; use raspberry or sour cherry with a squeeze of lemon for tartness.
- Citrus: Replace orange juice/zest with tangerine, clementine, or lemon-lime mix; add a touch of orange extract if using mild mandarins.
- Cream cheese: Mascarpone, Neufchâtel, or thick Greek yogurt (drain 1–2 hours) for a lighter filling.
- Budget/availability: Use bottled orange juice if fresh isn’t available; omit vanilla or use vanilla sugar; regular granulated sugar for all sweetening components.
You Must Know
- Doneness • If your choux logs spread or look greasy on the tray, beat the dough 1–2 minutes more over low heat before adding eggs to dry it; it should pull cleanly from the pan and hold a 3/4-inch piped ridge. This keeps structure so they lift instead of puddling.
- Troubleshoot • When the dough swallows the first egg and turns soupy, hold back the last 1–2 tablespoons of egg; test by lifting the spatula—look for a slow V-shaped ribbon that breaks at 2–3 seconds. Prevents flat, under-set shells.
- Doneness • For shells that are truly dry, listen for a hollow sound and look for a deep golden-brown with matte sides; internal temp around 205–212°F helps confirm set. Then vent with 1–2 small pricks to release steam so they don’t collapse on cooling.
- Flavor Boost • To pop the cranberry–orange notes, add a pinch (1/8 tsp) of fine salt and 1–2 tsp Cointreau or triple sec to the cooled glaze; taste for a bright tang that lingers without sharpness. Alcohol amplifies citrus oils and the salt rounds bitterness.
- Make-Ahead • For best texture, fill within 2–4 hours of serving; unfilled shells keep crisp in an airtight container 24 hours or frozen up to 1 month—re-crisp at 300°F for 5–7 minutes until edges feel dry and interiors sound hollow. Keeps the snap under glaze.
Serving Tips
- Dust with orange zest and powdered sugar; garnish plate with fresh cranberries.
- Serve alongside hot Earl Grey or chamomile; contrast with a scoop of vanilla gelato.
- Drizzle extra cranberry–orange glaze on plates; add candied orange peel for crunch.
- Pair with prosecco or a light rosé; finish with thin orange slices.
- Arrange in a staggered row; add mint sprigs and a citrus twist.
Storage & Make-Ahead
Unfilled shells keep airtight at room temperature 1 day or refrigerated 3 days.
Re-crisp 5–7 minutes at 300°F before filling.
Filled éclairs keep refrigerated up to 24 hours.
Make components ahead: shells 1 day, glaze 3 days, filling 1 day (chilled).
Freeze baked, unfilled shells up to 2 months.
Thaw, re-crisp.
Reheating
Reheat unfilled shells: oven 300°F, 5–7 minutes to re-crisp.
Filled éclairs: microwave 5–10 seconds, just to take the chill off.
Stovetop steam: brief, covered, off heat, to soften glaze gently.
Parisian Holiday Pâtisserie
Often, the season’s first orange perfumes the kitchen like a bell ringing in Paris at dusk, and I lean into that glow to turn simple pâte à choux into fête-worthy éclairs.
In Paris, holiday windows shimmer with lacquered pastries; I aim for that same gloss by sieving the cranberry–orange glaze until satin-smooth, then finishing with a delicate drizzle for sparkle.
I keep the shells slim and elegant—four-inch lines with clean edges—so they stack neatly on a silver tray.
The filling should feel light as cashmere: whipped cream folded into softened cream cheese, kissed with vanilla and tiny cranberry jewels.
For balance, I taste the glaze warm, adjusting sweetness and citrus. Then I chill, set, and serve—crisp shell, fragrant cream, brilliant glaze. Paris on a plate.
Final Thoughts
Ready to bake? Give these Cranberry Orange Eclairs a try, and feel free to tweak the sweetness or citrus to match your taste—then let me know your favorite twist!
Frequently Asked Questions
Can I Make Them Gluten-Free Without Sacrificing Structure?
Yes. I’d swap in a 1:1 gluten‑free flour with xanthan, add 1 tablespoon extra egg white, and dry the shells thoroughly. Pipe confidently, mist lightly, bake deeply golden—structure holds, and the bite stays tender, airy, triumphant.
How Do Altitude Changes Affect Pâte À Choux Baking Times?
At higher altitudes, I bake longer at slightly lower temps; water evaporates faster, shells dry sooner. I cue you to extend the 350°F phase, watch for deep gold, hollow sound, and crisp sides before filling.
What’s the Best Piping Tip Size for Beginner-Friendly Shaping?
Use a large round tip, about 1/2 inch (Ateco 806–808). I guide you to pipe steady, even logs; the generous opening smooths ridges, prevents breaks, and coaxes puffed, cloud-light shells with comforting, beginner-proof confidence.
How Do I Prevent Soggy Bottoms in Humid Climates?
Dry them longer: bake until deep amber, vent with small holes, then leave in the turned-off oven to dry. I re-crisp shells at 300°F before filling, cool completely, fill last-minute, and store uncovered until set.
Are There Kid-Safe Tasks for Helping With This Recipe?
Yes. I’d let kids whisk icing, stir cooled glaze, zest oranges with supervision, and decorate. They can line the sheet, mist piped logs, and help pipe filling while I handle boiling, baking, and knives. Fun, safe, delicious teamwork.
Cranberry Orange Glazed Eclairs
Equipment
- 2 Mixing bowl
- 1 Medium saucepan
- 1 Small saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 Rubber spatula
- 1 Baking sheet
- 1 Parchment paper
- 1 piping bag
- 1 large round piping tip
- 1 small round piping tip
- 1 Cooling rack
- 1 microplane zester
- 1 Fine mesh sieve
- 1 instant-read thermometer optional
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 tablespoon unsalted butter cut into cubes
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour sifted
- 4 large eggs at room temperature
- 1 1/4 cup fresh cranberries divided
- 1/2 cup orange juice freshly squeezed
- 1 tablespoon orange zest finely grated
- 1/2 cup granulated sugar for cranberry glaze
- 1/4 cup water for cranberry glaze
- 1 teaspoon vanilla extract divided
- 1 cup heavy cream chilled
- 3 tablespoon powdered sugar for whipped cream
- 4 ounce cream cheese softened
- 1 cup powdered sugar for icing
- 1–2 tablespoon orange juice for icing adjustment
- 1 pinch salt for glaze
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Bring water, milk, butter, granulated sugar, and salt to a boil in a medium saucepan over medium heat.
- Add flour all at once, reduce heat to medium-low, and stir vigorously until a smooth dough forms and a film coats the pan, about 2 minutes.
- Transfer dough to a mixing bowl and cool 5–7 minutes until warm but not hot to the touch.
- Beat in eggs one at a time with a wooden spoon or mixer until dough is glossy and forms a thick ribbon that slowly falls from the spatula.
- Transfer pâte à choux to a piping bag fitted with a large round tip and pipe twelve 4-inch logs spaced 2 inches apart.
- Smooth any peaks with a damp fingertip and mist lightly with water to encourage puff.
- Bake at 400°F for 10 minutes, then reduce to 350°F and bake 20–25 minutes until deeply golden and hollow-sounding when tapped.
- Turn off oven, poke a small hole in each éclair with a skewer, and return to the oven for 5 minutes to dry.
- Cool shells completely on a wire rack.
- Combine 1 cup cranberries, orange juice, orange zest, granulated sugar for cranberry glaze, and water in a small saucepan and simmer over medium heat until berries burst and mixture thickens, 6–8 minutes.
- Stir in a pinch of salt and 1/2 teaspoon vanilla, then press the mixture through a fine-mesh sieve to make a smooth cranberry–orange glaze and cool to room temperature.
- Whip heavy cream with powdered sugar for whipped cream and 1/2 teaspoon vanilla to soft peaks.
- In a separate bowl beat cream cheese until smooth, then fold in whipped cream to make a light filling.
- Fold in the remaining 1/4 cup fresh cranberries chopped finely into the cream filling.
- Fit a piping bag with a small round tip, poke two holes in the bottom of each éclair shell, and pipe the cranberry cream to fill until slightly heavy.
- Whisk powdered sugar for icing with enough orange juice for icing adjustment to make a pourable but thick icing, then whisk in 2–3 tablespoons of the cooled cranberry–orange glaze to tint and flavor.
- Dip the tops of the filled éclairs into the cranberry orange icing, letting excess drip off, and set on a rack.
- Drizzle or brush additional cranberry–orange glaze over the iced tops for a glossy finish.
- Let éclairs set for 30–45 minutes until the glaze firms before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
