The unfilled profiteroles can be frozen for up to one month.
Melted butter, for greasing
60g butter, chopped
½ cup water
¾ cup self-raising flour
2 eggs, lightly beaten
¹/³ cup cranberry sauce
300ml thickened cream
Pure sifted icing sugar, for dusting
1. Preheat oven to 200ºC. Brush an oven tray with melted butter. Put chopped butter in a heavy-based pan, add water and stir over a low heat for 3-4 minutes or until butter melts. Do not boil.
2. Add self-raising flour to butter mixture, all at once, and, using a wooden spoon, beat until combined. Cook for a further 1-2 minutes or until mixture forms a ball and begins to come away from side of pan. Set aside for 10 minutes to cool.
3. Transfer mixture to a food processor. With motor running, add one-third of the egg and process until combined. Add remaining egg in portions, processing after each addition until well combined. The mixture should hold its shape and be firm, thick and glossy.
4. Spoon 16 tablespoons of mixture 5cm apart onto prepared tray. Bake for 15-20 minutes or until cooked. Cut each profiterole in half, like a hamburger bun, and return to oven for 5 minutes to dry out. Remove from oven and stand on a wire rack until cold.
5. Whisk cranberry sauce in a small bowl until smooth. Beat cream until stiff peaks form, then gently fold cranberry sauce into cream. Spoon cream mixture onto base of profiteroles and replace tops. Arrange on a large plate, dust heavily with icing sugar and serve immediately.
You might also like how to make Christmas cake pops
Profiteroles can be made up to two days before filling. Store in an airtight container in a cool, dry place. If they go soft in storage, put them in a low oven for 5-6 minutes and cool again before filling.