These Cream & Berry Pastry Balls are the perfect marriage of crispy pastry, silky mascarpone cream, and vibrant berry compote—an absolute treat for anyone with a sweet tooth. These bite-sized delights bring together light, airy choux pastry with a luscious, vanilla-kissed cream and topped with a bright, sweet-tart berry compote. Whether you’re hosting a holiday party, entertaining guests, or preparing a refined dessert table, these pastries are sure to impress. Plus, they’re surprisingly simple to make!
Cream & Berry Pastry Balls Recipe
Ingredients:
For the Choux Pastry:
- 1 cup (240ml) water
- 1/2 cup (115g) unsalted butter
- 1 cup (120g) all-purpose flour
- 1/4 tsp salt
- 4 large eggs
- 1 tbsp granulated sugar (optional, for a slightly sweeter pastry)
For the Mascarpone Cream Filling:
- 1 cup (240ml) heavy cream
- 1/2 cup (120g) mascarpone cheese, softened
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
For the Berry Compote:
- 1 cup mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thicker compote)
For Garnishing:
- Powdered sugar (optional)
- Fresh mint leaves (optional)
Instructions:
Step 1: Make the Choux Pastry
- Preheat your oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Heat the water and butter: In a medium saucepan, combine the water, unsalted butter, and salt (and sugar if using). Bring to a boil over medium heat, stirring occasionally to melt the butter. Once it’s boiling and the butter is fully melted, remove the saucepan from the heat.
- Add the flour: Quickly add the flour to the saucepan, stirring vigorously with a wooden spoon or silicone spatula. Stir until the mixture comes together and forms a smooth dough. Keep stirring for about 1-2 minutes to cook out the flour and make sure the dough is smooth and lump-free.
- Cool the dough: Let the dough sit in the pan for about 5 minutes to cool slightly. You don’t want it too hot when you add the eggs.
- Incorporate the eggs: Beat the eggs in a separate bowl. One at a time, add the eggs to the dough, stirring vigorously after each addition. The dough will seem like it’s breaking apart initially, but keep stirring until it comes back together into a smooth, shiny dough. You want the consistency to be thick but pipeable—not too runny but also not too stiff.
- Pipe the dough: Transfer the dough to a piping bag with a round tip. Pipe small balls of dough, about the size of a walnut (roughly 1 inch in diameter), onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake the choux pastry: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed. Do not open the oven door during the first 15 minutes, as this may cause the pastry to deflate. Once they are golden and crispy, remove from the oven and allow the pastry balls to cool completely on a wire rack.
Step 2: Make the Mascarpone Cream Filling
- Whip the cream: In a large mixing bowl, use a hand mixer or stand mixer to beat the heavy cream until soft peaks form. This should take about 2-3 minutes on medium speed.
- Mix the mascarpone: In a separate bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
- Fold the cream: Gently fold the whipped cream into the mascarpone mixture, using a spatula. The mixture should be thick, airy, and smooth.
- Chill the filling: Transfer the mascarpone cream to a piping bag and refrigerate it until ready to fill the choux pastry.
Step 3: Prepare the Berry Compote
- Cook the berries: In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Stir gently and bring the mixture to a simmer over medium heat. Let it cook for about 5-7 minutes, stirring occasionally, until the berries begin to break down and release their juices.
- Thicken the compote (optional): If you prefer a thicker compote, whisk the cornstarch with a tablespoon of cold water to make a slurry. Add this mixture to the berry sauce, and cook for an additional 2-3 minutes until the compote thickens to your desired consistency. Remove from heat and let the compote cool completely.
Step 4: Assemble the Pastry Balls
- Prepare the choux pastry: Once the choux pastry balls have cooled completely, carefully make a small slit or hole in the bottom of each ball using a sharp knife or a small paring knife. Be gentle, as you don’t want to crush the puffed pastry.
- Fill with mascarpone cream: Insert the tip of the piping bag filled with mascarpone cream into the hole in the choux pastry. Pipe a generous amount of cream into each pastry ball. Don’t overfill, as the cream can spill out.
- Top with berry compote: Spoon or pipe a small dollop of berry compote onto the top of each filled pastry ball. The sweet-tart berries will provide the perfect contrast to the rich mascarpone cream.
Step 5: Serve and Garnish
- Final touches: If you’d like, dust the pastry balls with a light sprinkle of powdered sugar for a touch of elegance. You can also garnish with fresh mint leaves or a small sprig of rosemary for an aromatic touch.
- Serve immediately: Serve your Cream & Berry Pastry Balls immediately for the best texture, or store them in the fridge for up to 2 hours before serving. They should be eaten the same day for optimal freshness, but they can be kept in an airtight container for up to 1 day.
Why These Pastry Balls Are So Irresistible:
- The Choux Pastry: Light, crisp, and airy, choux pastry is one of the most versatile doughs, and it holds up beautifully when filled with cream or custard. It provides a perfect contrast to the rich mascarpone filling.
- Mascarpone Cream: This silky, vanilla-kissed cream has just the right amount of sweetness to complement the berries without overpowering them. The mascarpone adds a rich, smooth texture that feels luxurious on the palate.
- Berry Compote: The compote, made with fresh or frozen berries, offers a burst of tart sweetness that balances the richness of the pastry and cream. It’s bright, colorful, and packed with flavor, elevating the whole dessert.
- Perfect for Any Occasion: Whether it’s for a holiday gathering, a special occasion, or an elegant afternoon tea, these pastry balls are the perfect finger food. Their delicate size makes them ideal for bite-sized indulgence.
Tips for Success:
- Don’t skip the cooling time: Allow your choux pastry to cool completely before filling. This ensures that the cream stays in the pastry without making it soggy.
- Experiment with berries: If you want a different twist, use stone fruits like peaches or apricots, or make a lemon curd instead of berry compote for a refreshing citrus touch.
- Make ahead: You can prepare the berry compote and mascarpone cream in advance, and store them in the fridge. Just fill the pastries right before serving to keep them fresh.
