These cream and berry-filled pastry balls are everything a dessert should be: crisp and golden on the outside, soft and creamy on the inside, with a burst of tangy berry goodness in every bite.
They’re elegant enough for special occasions, fun enough for parties, and simple enough for any time you’re craving something sweet and impressive.
Think of them as a playful, bite-sized cousin of classics like cream puffs, éclairs, and cannoli — all the charm of cream + fruit inside a delicate pastry shell.
A Little Background: Cream & Fruit in Pastry
From French éclairs to Italian cannoli and Middle Eastern cream-filled sweets, the combination of:
Flaky or airy pastry
A rich, creamy filling
Bright, fruity notes
…has been loved for centuries.
These pastry balls are a modern twist on that timeless idea: the same classic flavors, shaped into small, poppable, party-ready treats.
What You’ll Need
You can use choux pastry (like cream puffs) or a light buttery pastry. Below is a simple choux-based version.
For the Pastry Balls (Choux Dough)
½ cup (120 ml) water
½ cup (120 ml) milk
½ cup (115 g) unsalted butter
1 tablespoon sugar (optional, for a lightly sweet shell)
½ teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs
For the Cream Filling
1 cup (240 ml) heavy cream or ½ cup heavy cream + ½ cup mascarpone or cream cheese
3–4 tablespoons powdered sugar (to taste)
1 teaspoon vanilla extract
Optional: 1 teaspoon lemon zest for brightness
For the Berry Compote
1½ cups mixed berries
(raspberries, strawberries, blueberries, or a combo)
3–4 tablespoons sugar (adjust to taste)
1 tablespoon lemon juice
For Decoration (Optional)
Melted white chocolate, for dipping or drizzling
Sprinkles, finely chopped nuts, or crushed almonds
Extra powdered sugar, for dusting
Step-by-Step: Cream & Berry-Filled Pastry Balls
