Irresistible Cream and Berry-Filled Pastry Balls.

These Irresistible Cream and Berry-Filled Pastry Balls are a show-stopping dessert that’s as delightful to look at as it is to eat.

Light and airy pastry shells are filled with a luscious blend of whipped cream and fresh berries, creating a perfect balance of sweetness and tartness.

Topped with a delicate glaze and garnished with vibrant berries, this dessert is ideal for special occasions or an indulgent treat.

With a little effort, you can create these elegant pastries that are sure to impress everyone at the table!


Ingredients
For the Pastry:

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
For the Filling:

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)
For the Glaze (optional):

1/2 cup powdered sugar
2-3 tablespoons milk
Fresh berries for garnish.

Instructions
Make the Pastry:
Preheat your oven to 400°F (200°C).
In a saucepan, combine water and butter. Bring to a boil.


Remove from heat and stir in the flour and salt until a dough forms. Let it cool for a few minutes.
Add eggs one at a time, mixing well after each addition until smooth.


Pipe the Pastry Balls:
Line a baking sheet with parchment paper. Use a piping bag or a spoon to drop tablespoon-sized balls of dough onto the sheet, spacing them about 2 inches apart.


Bake for 20-25 minutes or until golden and puffed. Turn off the oven, crack the door, and let them cool inside for about 10 minutes to prevent collapse.

Make the Cream Filling:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.


Fill the Pastry Balls:
Once the pastry balls have cooled completely, use a small knife to make a hole in the bottom of each. Pipe or spoon in the whipped cream and add a few mixed berries.


Make the Glaze (Optional):
In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the filled pastry balls.


Serve:
Garnish with additional fresh berries and serve immediately.

Variations

Chocolate-Lover’s Delight:

Add 2 tablespoons of cocoa powder to the pastry dough for a chocolate-flavored shell.

Replace the glaze with a drizzle of melted chocolate or ganache.

Citrus Twist:

Add 1 teaspoon of lemon or orange zest to the whipped cream filling for a zesty kick.

Garnish with candied citrus peels.

Nutty Crunch:

Sprinkle chopped nuts like almonds, pistachios, or hazelnuts on top of the glaze for added texture.

Mix a tablespoon of nut butter into the cream filling for a rich flavor.

Tropical Paradise:

Swap mixed berries for diced tropical fruits like mango, pineapple, or kiwi.

Use coconut milk instead of heavy cream for a tropical whipped filling.

Savory Option:

Omit the powdered sugar and vanilla from the filling. Instead, fill the pastry balls with a savory cream cheese spread, smoked salmon, or a herb-infused ricotta.

Tips for Success

Perfect Pastry Texture:

Ensure the dough cools slightly before adding eggs to prevent them from cooking prematurely.

Bake the pastry until golden brown and firm to avoid sogginess.

Stable Whipped Cream:

Chill the bowl and beaters before whipping the cream to ensure a stable, fluffy texture.

Add a tablespoon of cornstarch or gelatin for extra stability if preparing in advance.

Filling Variations:

Mix in jam, fruit puree, or a splash of liqueur to customize the flavor of the cream.

Make-Ahead Option:

Bake the pastry shells ahead of time and store them in an airtight container. Assemble with the filling just before serving to maintain freshness.

Presentation:

Dust the tops lightly with powdered sugar or edible glitter for an elegant finish.

Arrange the pastries on a tiered stand or decorative plate for a stunning display.

    These variations and tips will help you tailor the recipe to your tastes and ensure your pastries turn out perfect every time!

    How to Store Cream and Berry-Filled Pastry Balls

    Unfilled Pastry Shells:

    Room Temperature: Store unfilled pastry shells in an airtight container at room temperature for up to 2 days.

    Freezer: Place the cooled shells in a freezer-safe bag or container. Freeze for up to 1 month. To use, thaw at room temperature and re-crisp in a 350°F (175°C) oven for 5 minutes.

    Filled Pastry Balls:

    Refrigerator: Store assembled pastry balls in an airtight container in the refrigerator for up to 1 day. Due to the whipped cream filling and fresh berries, they are best served fresh to prevent sogginess.

    Avoid Freezing: Freezing filled pastries is not recommended as the whipped cream and berries will lose their texture upon thawing.

      Tips for Best Results:

      Keep the components separate if preparing in advance. Fill the pastries just before serving for optimal freshness.

      If storing in the refrigerator, place a piece of wax paper between layers of pastries to prevent sticking or crushing.

      Leave a Comment