• Preheat the oven to 375 degrees.

Cream Puffs

• In a medium saucepan over medium high heat, bring water and butter to a rolling boil.
• Add flour and salt. Stir until the mixture is combined and forms a ball.
• Place mixture into a large bowl. Let cool for 10 minutes.
• After 10 minutes, beat one egg at a time, on low, mixing well after each addition.
• Using a pastry bag, or drop by tablespoon, onto an ungreased baking sheet.
• Bake for 25.-35 minutes until golden brown.

Cranberry Mousse

• In a small saucepan over medium heat, add cranberries, sugar, orange juice, and orange zest.
• Stir until the cranberries burst and the sauce thickens. Set aside to cool completely.

Whipping Cream

• In a medium bowl, beat heavy cream until stiff peaks form.
• Fold cranberry mixture into whipped cream. Stir to combine.
• Slice the cream puffs in half. Pipe the mousse filling onto the bottom half of the cream puff.
• Replace the top of the cream puff and dust with powdered sugar, if desired. Enjoy.