Cream & Berry Pastry Bites
These refined pastry puffs are filled with a soft mascarpone-based cream and finished with a sweet-tart berry compote, creating a beautiful balance of crisp pastry, smooth filling, and fruity brightness.
Cream and Berry Pastry Balls
Ingredients
For the Pastry
| Ingredient | Amount |
|---|---|
| Water | 1 cup |
| Unsalted butter | ½ cup |
| All-purpose flour | 1 cup |
| Large eggs | 4 |
| Salt | A pinch |
For the Cream Filling
| Ingredient | Amount |
|---|---|
| Mascarpone or cream cheese | 1 cup |
| Heavy whipping cream | ½ cup |
| Powdered sugar | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Lemon zest | Zest of 1 lemon (optional) |
For the Berry Compote
| Ingredient | Amount |
|---|---|
| Mixed berries (blueberries, raspberries, strawberries) | 1 cup |
| Granulated sugar | 2 teaspoons |
| Lemon juice | 1 tablespoon |
Optional Toppings
- 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.
