1. Preheat oven to 200°C and grease a baking sheet.
2. Cut up the butter and melt it in a saucepan. Add the water and bring to the boil. Sift the flour onto a sheet of greaseproof paper.
3. When the mixture in the pan starts to boil take it off the heat and pour in the flour all in one go.
4. Beat the mixture until smooth and comes away easily from the sides of the pan.
5. Cool the Mixture for about 5 minutes and then add the egg, a little at a time to make a thick smooth glossy paste.
6. Put 2 large dollops of mixture on the baking tray, not too large though; you might not need to use all of the mixture. Put them in the oven for 10 mins and then turn up the heat to 220°C.
7. bake for a further 15 – 20 minutes. Meanwhile make the coulis: combine all the ingredients in a saucepan and heat on a medium heat.
8. once the mixture comes to a boil, turn down to a simmer and continue to stir until the sauce thickens.
9. remove from the heat and allow to cool. Puree using a hand blender and then pass it through a sieve into a glass bowl.
10. whip the cream.
11. Take the profiteroles out of the oven and leave to cool before filling with cream.
12. Place each one on a plate, drizzle with coulis and serve.
For the profiteroles:
70g plain flour
2 eggs, lightly beaten
A small carton of whipping cream
For the cranberry coulis:
150g fresh/frozen cranberries
75g granulated sugar
100ml orange juice