Christmas profiteroles

Melted butter, for greasing
60g butter, chopped
1/2 cup water
3/4 cup SR flour
2 eggs, lightly beaten
1/3 cup cranberry sauce
300mL thickened cream
icing sugar for dusting

1. Preheat oven to 200C. 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 SR 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 1o minutes to cool.
3. Transfer mixutre to a food process, while mixing add eggs slowly and process until combined. The mixture should hold it's shape and be firm, thick and glossy.
4. Pipe mixture into balls 5cm apart of the prepared tray. Bake for 15-20 mins or until cooked. Cut each profiterole in half and return to oven for 5 mins to dry out. Remove from oven and stand on a wire rack until cool.
5. Whisk cranberry sauce in a small bowl until smooth. Beat cream until stiff peaks form, then gently fold cranberry sauce into cream. Fill profiteroles with cream mixture. Arrange on a large plate, dust heavily with icing sugar and serve immediately.