These delightful Cream & Berry Pastry Balls are the perfect combination of flaky, buttery pastry and luscious cream filling studded with fresh, juicy berries. Each bite-sized treat offers a burst of sweet-tart berry flavor balanced by rich, vanilla-scented cream, all wrapped in golden, crispy pastry that melts in your mouth. Made with simple choux pastry technique, these elegant little spheres are surprisingly easy to create yet look absolutely stunning on any dessert table. Whether you’re hosting an afternoon tea, celebrating a special occasion, or simply want to treat yourself to something beautiful and delicious, these Cream & Berry Pastry Balls deliver restaurant-quality results with homemade charm. The combination of textures and flavors makes them irresistible – perfect for impressing guests while being manageable enough to become a regular part of your dessert repertoire.
Table of Contents
Cream & Berry Pastry Balls
Ingredients:
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (115g) unsalted butter
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1 egg beaten for egg wash
For the Berry Cream Filling:
- 1½ cups (360ml) heavy cream
- ⅓ cup (40g) powdered sugar
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- 1 cup mixed fresh berries (strawberries diced, blueberries, raspberries)
- 2 tablespoons berry jam or preserves
For Finishing:
- Powdered sugar for dusting
- Extra fresh berries for garnish
- Optional: berry coulis for drizzling
Step-by-Step Instructions
Step 1: Make the Choux Pastry Preheat oven to 425°F (220°C). In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium-high heat. Remove from heat and immediately add flour all at once, stirring vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides of pan.
Step 2: Add Eggs and Pipe Return pan to low heat for 1-2 minutes to dry out the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until smooth and glossy. Using a piping bag or spoon, create 1½-inch mounds on parchment-lined baking sheets, spacing them 2 inches apart.
Step 3: Bake the Pastry Balls Brush tops lightly with beaten egg. Bake for 20-25 minutes until golden brown and puffed. Reduce temperature to 350°F (175°C) and bake 10-15 minutes more until crisp. Turn off oven, crack door open, and let cool in oven for 10 minutes to prevent collapsing.
Step 4: Prepare the Cream Filling While pastry cools, beat cream cheese until smooth. In a separate bowl, whip heavy cream, powdered sugar, and vanilla to soft peaks. Gently fold whipped cream into cream cheese until combined. Fold in fresh berries and berry jam, being careful not to crush the berries.
Step 5: Fill the Pastry Balls Once pastry balls are completely cool, cut a small slit in the side or bottom of each ball. Using a piping bag fitted with a small tip, fill each pastry ball generously with the berry cream mixture until they feel full but not bursting.
Step 6: Finish and Serve Dust with powdered sugar and garnish with additional fresh berries. Serve immediately for best texture, or chill for up to 2 hours before serving.
Cooking Notes
The key to successful choux pastry is achieving the right consistency – the dough should be smooth and hold its shape when piped. Don’t open the oven door during the first 20 minutes of baking, as this can cause the pastry to collapse. If your pastry balls seem undercooked, they’ll be soggy – better to bake a few minutes longer for crispness. For extra flavor, add a tablespoon of berry liqueur to the cream filling. The unfilled pastry shells can be made up to 2 days ahead and stored in an airtight container, then filled just before serving. Filled pastry balls are best eaten within 4 hours for optimal texture.
FAQs
Can I use frozen berries instead of fresh? Fresh berries work best as they don’t release excess moisture. If using frozen, thaw completely and pat very dry with paper towels before folding into the cream to prevent the filling from becoming watery.
How do I know when the choux pastry is done? The pastry balls should be golden brown, feel light when lifted, and sound hollow when tapped on the bottom. They should hold their shape and not deflate when removed from the oven.
Can I make these ahead of time? The pastry shells can be made 1-2 days ahead and stored airtight. The cream filling can be made 1 day ahead and refrigerated. Assemble within 2-4 hours of serving for best results.
Keto/Low-Carb Version
For a keto-friendly version, substitute almond flour for all-purpose flour (use ¾ cup almond flour), replace sugar with erythritol equivalent, and use sugar-free berry jam. The cream filling is naturally low-carb – just ensure your berries are lower in carbs like raspberries and blackberries rather than strawberries. This adaptation reduces net carbs to approximately 4g per pastry ball while maintaining the delicate texture and flavor.
Final Thoughts
These Cream and Berry Pastry Balls are proof that elegant desserts don’t have to be complicated. The combination of light, airy pastry with rich cream and bright berries creates a perfect balance that’s both sophisticated and comforting. Whether you’re hosting a special gathering or simply want to elevate your everyday dessert game, these beautiful little treats deliver impressive results that will have everyone asking for the recipe. Once you master the basic technique, you’ll find endless ways to customize the flavors and make them your own signature dessert.
