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cranberry orange glazed clairs

Cranberry Orange Glazed Eclairs

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Prep Time 35 minutes
Cook Time 40 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine French
Servings 12 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

For the best rise, keep your pâte à choux dough on the drier side; if it runs off the spatula quickly, beat in a spoonful of flour over low heat to tighten it. Room-temperature eggs incorporate more easily and help you control consistency, and lightly misting the piped logs with water promotes steam and lift. Bake until deeply golden to avoid collapse, and always dry the shells briefly in the turned-off oven. You can make shells a day ahead and re-crisp them at 300°F for 5–7 minutes. The cranberry–orange glaze intensity depends on your berries; taste and adjust sweetness with a little extra sugar or brightness with a splash more orange juice. If you prefer a smoother filling, skip the chopped cranberries and add a spoonful of the strained glaze instead. Keep filled éclairs chilled and serve within 24 hours for the best texture.
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