These delicate pastry balls are a delightful treat, perfect for afternoon tea or a sweet ending to any meal. Light, airy pastry shells are filled with a luscious whipped cream and bursting with fresh berry flavor.
Ingredients:
- For the Pastry Balls (Choux Pastry):
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Cream Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the Berry Filling:
- 1 cup mixed fresh berries (strawberries, raspberries, blueberries, etc.)
- 1 tablespoon granulated sugar (optional, depending on berry sweetness)
- 1 teaspoon lemon juice (optional)
- For Dusting:
- Powdered sugar (optional)
Instructions:
- Prepare the Choux Pastry:
- In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium heat, stirring until the butter is melted.
- Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball.
- Return the saucepan to low heat and cook, stirring constantly, for about 1-2 minutes, or until a thin film forms on the bottom of the pan. This dries out the dough slightly.
- Remove from heat and let cool for a few minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer the choux pastry to a piping bag fitted with a medium round tip (or use a zip-top bag with a corner snipped off).
- Pipe small mounds of dough (about 1-inch diameter) onto the prepared baking sheet, leaving about 1 inch between each mound.
- Bake for 20-25 minutes, or until golden brown and puffed. Do not open the oven door during the first 15 minutes of baking.
- Remove from the oven and let cool completely on a wire rack.
- Prepare the Cream Filling:
- In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer until stiff peaks form.
- Prepare the Berry Filling:
- Gently wash and dry the berries.
- If the berries are large, slice them into smaller pieces.
- In a bowl, gently mix the berries with the granulated sugar and lemon juice (if using). If your berries are very sweet, you may omit the added sugar.
- Assemble the Pastry Balls:
- Once the pastry balls are completely cool, use a small serrated knife to cut a small slit in the side of each ball.
- Fill each pastry ball with the whipped cream using a piping bag or a small spoon.
- Then add a small amount of the berry mixture into the cream filled pastry.
- Dust with powdered sugar before serving, if desired.
- Serving:
- Serve immediately or within a few hours for the best texture. The moisture from the cream and berries will eventually soften the pastry.
Tips and Variations:
- For a richer flavor, use a flavored extract in the whipped cream, such as almond or lemon.
- You can use a pastry cream or custard filling instead of whipped cream.
- For a chocolate version, melt some chocolate and drizzle it over the top of the finished pastries.
- You can also put a small amount of jam into the bottom of the pastry before adding the cream and berries.
- Ensure that the choux pastry is cooked completely, or it will collapse.
- Chilling the bowl and beaters before whipping the cream will help it whip up faster and hold its shape better.
Enjoy your delightful Cream & Berry Bliss Bites!