Irresistible Cream and Berry -Filled Pastry Balls

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

1. Make the Pastry Shells

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• In a medium saucepan, combine water, milk, butter, sugar (if using), and salt.

• Bring to a gentle boil over medium heat.

• Once boiling, remove from heat and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.

• Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, to dry it out slightly.

• Transfer the dough to a mixing bowl and let it cool for a few minutes.

• Add the eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and pipeable.

• Using a piping bag (or two spoons), pipe or scoop small mounds of dough onto the baking sheet, spacing them apart.

• Bake for 20–25 minutes, or until puffed and deep golden brown.

• Turn off the oven, crack the door, and let them sit for 5–10 more minutes to dry out slightly.

• Remove and cool completely.

2. Make the Berry Compote

• Add the berries, sugar, and lemon juice to a small saucepan.

• Cook over medium heat, stirring occasionally, until:

  • The berries soften

  • The mixture thickens slightly (about 8–10 minutes)

• Taste and adjust sugar if needed.

• Remove from heat and let cool completely.

3. Make the Cream Filling

• In a mixing bowl, combine heavy cream (and mascarpone or cream cheese if using), powdered sugar, and vanilla.

• Beat with a hand mixer until thick and fluffy.

• Stir in lemon zest if using.

• Transfer to a piping bag fitted with a small round tip, or use a small spoon later to fill.

4. Fill the Pastry Balls

• Once the pastry balls are completely cool, use a small knife or skewer to make a tiny hole in each one.

• Pipe (or gently spoon) some cream filling into the center.

• Add a small amount of berry compote inside each ball (either by layering it with the cream, or serving it alongside for dipping).

• Lightly pinch or press the opening closed if needed, or simply keep that side down when plating.

5. Decorate & Serve

• Dip the tops of the filled pastry balls into melted white chocolate, or drizzle the chocolate over them.

• While the chocolate is still soft, sprinkle with nuts or sprinkles, if using.

• Arrange on a serving platter and dust with powdered sugar before serving.

You can serve them:

• As an elegant dessert on a tray

• As a centerpiece on a dessert table

• With extra berry compote on the side for dipping

Tips for Perfect Pastry Balls

• Don’t overwork the dough
  Overmixing flour into pastry dough can make it tough. For choux, follow the steps carefully—cook the flour briefly, then incorporate eggs just until smooth.

• Bake long enough
  For a dry, crisp shell, let the pastry bake until dark golden and then dry in the warm oven for a few minutes.

• Balance the sweetness
  The cream and chocolate are sweet, the berries are tangy—taste as you go so one doesn’t overpower the others.

• Play with flavors

  • Swap vanilla for almond or lemon extract in the cream.

  • Use all raspberries, all strawberries, or even a berry + cherry mix.

  • Dip in dark chocolate instead of white for contrast.