Instructions
Step 1: Prepare the Pastry
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a saucepan over medium heat, combine the butter, salt, and water, bringing it to a gentle boil.
Reduce the heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let it cool slightly before beating in the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
Use a spoon or piping bag to drop small dough mounds onto the prepared baking sheet.
Bake for 20-25 minutes, or until puffed and golden brown. Let them cool completely.
Step 2: Make the Cream Filling
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Transfer the whipped cream to a piping bag or cover and refrigerate until ready to use.
Step 3: Prepare the Berry Compote
In a small saucepan over medium heat, combine the berries, sugar, and lemon juice.
Stir and let the berries break down, about 5-7 minutes. For a thicker consistency, mix 1 teaspoon cornstarch with 1 tablespoon water and add it to the mixture, stirring until thickened.
Remove from heat and let cool completely.
Step 4: Assemble the Pastry Balls
Cut a small slit in each cooled pastry ball.
Pipe in a generous amount of whipped cream, followed by a spoonful of berry compote.
Dust the tops with powdered sugar and drizzle with melted chocolate for an extra indulgent touch.
Serving Suggestions
Serve chilled or at room temperature.
Pair with coffee or tea for an elegant treat.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Enjoy these heavenly Cream and Berry-Filled Pastry Balls, a delightful combination of crispy, creamy, and fruity goodness! 🍓🥐✨
