Cream and Berry Pastry Balls
If you’re looking for a dessert that’s as eye-catching as it is delicious, Cream and Berry Pastry Balls are sure to impress. These delicate little treats pair the airy crispness of choux pastry with a silky cream filling and a bright berry compote for the perfect bite-sized indulgence.
Rooted in both European and Middle Eastern dessert traditions, these pastries bring together texture, flavor, and elegance in one delightful creation. Whether for brunch, a baby shower, or a touch of sophistication at home, they never fail to shine.
Ingredients
For the Pastry
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt
For the Cream Filling
- 1 cup mascarpone or cream cheese
- ½ cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
For the Berry Compote
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Optional Toppings
- Melted white chocolate
- Sprinkles or chopped nuts
- Powdered sugar for dusting
Step-by-Step Instructions
1. Make the Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once, stirring quickly until the dough forms a ball and pulls from the pan.
- Transfer to a mixing bowl, let cool briefly, then beat in eggs one at a time until smooth and glossy.
- Pipe or spoon small mounds (1–1.5 inches) onto the baking sheet.
- Bake 20–25 minutes, until golden and puffed. Cool completely before filling.
2. Prepare the Berry Compote
- In a small saucepan over medium heat, combine berries, sugar, and lemon juice.
- Cook 8–10 minutes, stirring gently, until the berries soften and the mixture thickens.
- Set aside to cool—it will thicken more as it rests.
3. Whip the Cream Filling
- In a bowl, mix mascarpone (or cream cheese) with powdered sugar, vanilla, and lemon zest.
- In another bowl, whip the cream to stiff peaks.
- Fold whipped cream into the mascarpone mixture until smooth.
- Refrigerate until ready to use.
4. Assemble the Pastry Balls
- Cut or pierce each pastry to create a cavity.
- Pipe in the cream filling.
- Spoon a small amount of berry compote on top.
- Optional: Dip in white chocolate, add sprinkles or nuts, then dust with powdered sugar before serving.
Serving Ideas
- Serve slightly chilled for a refreshing bite.
- Display on a tiered stand or rustic board for an elegant presentation.
- Garnish with mint leaves or extra berries for added color.
Storage Tips
- Keep leftovers in an airtight container in the fridge for up to 2 days.
- Not freezer-friendly—the cream filling won’t hold texture once thawed.
- For make-ahead prep, store pastry, cream, and compote separately, then assemble just before serving.
Why You’ll Love This Recipe
- Elegant yet simple – Perfect for tea parties, celebrations, or special occasions.
- Fresh & flavorful – Tangy berries meet rich cream for irresistible balance.
- Plan ahead – Components can be made the day before.
- Versatile – Customize with different berries, chocolate drizzle, or even cocoa dusting.
Final Note
Cream and Berry Pastry Balls may be small, but they deliver a big impact. With their airy shells, luscious cream, and jewel-toned berries, each bite is a harmonious blend of flavor and texture—ideal for both casual gatherings and sophisticated spreads.
