What You Need and How to Make It
To make pastry balls filled with cream and berries, you will need the following ingredients:
If you want your pastry to be crispy on the outside, pick a light and airy dough like choux pastry or a recipe that includes butter.
The soft center is a delicious filling like mascarpone, cream cheese, or whipped cream.
A berry compote is a sweet and slightly tangy dessert made with fresh berries like raspberries, strawberries, or a mix of berries.
Vanilla extract enhances the cream filling’s taste.
Sprinkle the finished pastry balls with powdered sugar and then use them to sweeten the cream filling.
Optional: You can use white chocolate or colorful sprinkles to cover or decorate the pastry balls, making them look nice and adding some texture.
Cream and Berry Pastry Balls: A Step-by-Step Recipe
Prepare the pastry dough. You can either follow the instructions in your recipe or use ready-made dough to make the pastry. To create small pastry balls of different sizes, flatten the dough and cut it into circles or squares.
To begin cooking the pastry, bring your oven up to the temperature your dough recipe calls for. After you’ve prepared a baking sheet, put the dough pieces on top and bake until they’re puffed and golden brown. Allow them to cool down completely.
The berry compote may be made in the time when the pastry is in the oven. Add sugar, lemon juice, and fresh berries to a pot. The berries will become soft and the mixture will get thicker as it cooks on medium heat. Allow to cool.
Mix mascarpone, cream cheese, or whipped cream with powdered sugar and vanilla extract in a bowl until smooth and fluffy to make the cream filling. If you want to amp up the taste even more, try adding some lemon zest.
Make the Pastry Balls by cutting a tiny hole into each ball of cold pastry. Fill the middle with the cream filling and then spoon or pipe a little quantity of berry compote on top. Press the edges of the aperture together gently to close it.
To decorate and serve, you can either dip each pastry ball in melted white chocolate or prepare a glaze. Alternatively, you may roll them in sprinkles or broken almonds for a textural look. Place the completed pastry balls on a serving plate and sprinkle with powdered sugar.
Tips for Making Perfect Pastry Balls
Avoid Overworking the Dough for a Crisp and Airy Texture: Keep the Dough Light. To get a crunchy outer layer, bake the choux dough for the suggested time.
The secret to a tasty pastry ball is to temper the crumb’s sweetness without overpowering it.
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