- Melted white chocolate (for dipping)
- Chopped nuts or sprinkles
- Powdered sugar (for dusting)
How to Make Cream and Berry Pastry Balls
Prepare the Pastry
Step 1: Heat the Base
Preheat the oven to 400°F (200°C). In a saucepan, bring the water, butter, and salt to a rolling boil. Once boiling, add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a smooth ball.
Step 2: Incorporate the Eggs
Transfer the dough to a mixing bowl and allow it to cool slightly. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and shiny.
Step 3: Bake the Puffs
Spoon or pipe small portions of dough onto a parchment-lined baking sheet. Bake for 20–25 minutes, until puffed and golden. Let cool completely before filling.
Make the Berry Compote
Step 4: Simmer the Berries
Add the berries, sugar, and lemon juice to a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the fruit softens and the mixture thickens. Remove from heat and cool completely.
Prepare the Cream Filling
Step 5: Mix the Base
In a bowl, beat the mascarpone (or cream cheese) with powdered sugar, vanilla, and lemon zest until smooth.
Step 6: Lighten the Filling
Whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture until light and fluffy.
Assemble the Pastry Balls
Step 7: Fill the Pastries
Slice each cooled pastry puff in half and pipe or spoon the cream filling inside.
Step 8: Add the Compote
Top the cream with a small spoonful of berry compote.
Step 9: Finish & Decorate (Optional)
Dip the tops in melted white chocolate and roll in chopped nuts or sprinkles if desired. Just before serving, dust lightly with powdered sugar.
