Cream and Berry-Filled Pastry Balls are a delightful dessert that perfectly combines the crispiness of golden pastry with the lusciousness of rich cream and juicy berries. These bite-sized treats are ideal for any occasion, offering a balance of textures and flavors that melt in your mouth. The light and airy choux pastry encases a smooth cream filling, complemented by the natural sweetness of fresh berries. Whether served at a party, a family gathering, or as a personal indulgence, these pastry balls are sure to impress.
Ingredients
- For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) milk
- 1/2 cup (113g) unsalted butter
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1/2 teaspoon salt
- 1 teaspoon sugar
- For the Cream Filling:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the Berry Filling:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- For Garnishing:
- Powdered sugar (for dusting)
- Melted chocolate (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare the Choux Pastry:
- In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a gentle boil, ensuring the butter melts completely.
- Reduce the heat to low and add flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Remove from heat and let the dough cool slightly for about 5 minutes.
- Add eggs one at a time, beating well after each addition until the mixture is smooth and glossy.
- Transfer the dough into a piping bag fitted with a round nozzle.
- Bake the Pastry Balls:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pipe small mounds of dough onto the prepared baking sheet, leaving space between each.
- Bake for 20-25 minutes or until the pastry balls are golden brown and crisp.
- Turn off the oven and leave the pastry inside with the door slightly open for an additional 10 minutes to dry out the inside.
- Remove from the oven and let them cool completely.
- Prepare the Cream Filling:
- In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer to a piping bag fitted with a small nozzle.
- Prepare the Berry Filling:
- Chop strawberries into small pieces if using large berries.
- In a bowl, mix berries with sugar and lemon juice. Let them sit for 10 minutes to release juices.
- Assemble the Pastry Balls:
- Using a sharp knife, make a small hole at the bottom of each cooled pastry ball.
- Pipe a generous amount of cream filling inside each pastry ball.
- Add a small spoonful of berry filling on top of the cream inside the pastry.
- Garnishing and Serving:
- Lightly dust the pastry balls with powdered sugar.
- Drizzle melted chocolate over the top for an extra indulgence.
- Garnish with fresh mint leaves if desired.
- Serve immediately or store in the refrigerator for a chilled version.
Enjoy these delicate and delicious Cream and Berry-Filled Pastry Balls, a perfect blend of crisp, creamy, and fruity flavors!