Cream & Berry Bliss Bites Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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