If you love desserts that are both stunning and delicious, Cream and Berry Pastry Balls will steal your heart—and your taste buds! These bite-sized pastries combine the light crispness of choux pastry with a velvety cream filling and a sweet-tart berry compote.
With roots in both European and Middle Eastern dessert traditions, these little pastries bring together texture, flavor, and beauty in one charming bite. Whether you’re hosting brunch, planning a shower, or just want something a little fancy at home, these pastries are the perfect pick.
Ingredients
For the Pastry:
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1 cup water
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½ cup unsalted butter
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1 cup all-purpose flour
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4 large eggs
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Pinch of salt
For the Cream Filling:
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1 cup mascarpone or cream cheese
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½ cup heavy whipping cream
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⅓ cup powdered sugar
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1 tsp vanilla extract
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Zest of 1 lemon (optional)
For the Berry Compote:
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1 cup mixed berries (strawberries, raspberries, or blueberries)
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2 tbsp granulated sugar
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1 tbsp lemon juice
Optional Toppings:
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Melted white chocolate
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Sprinkles or chopped nuts
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Powdered sugar for dusting
Step-by-Step Instructions
1. Prepare the Pastry
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a saucepan, bring water, butter, and salt to a rolling boil.
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Add flour all at once, stirring quickly until a dough forms and pulls away from the pan sides.
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Transfer dough to a bowl. Let it cool for a few minutes.
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Beat in eggs one at a time, mixing well after each until dough is smooth and shiny.
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Using a piping bag or spoon, place small mounds (about 1–1.5 inch wide) on your baking sheet.
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Bake for 20–25 minutes, until golden and puffed. Let them cool completely before filling.
2. Make the Berry Compote
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In a small saucepan over medium heat, combine berries, sugar, and lemon juice.
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Stir gently until berries soften and burst, and the mixture thickens (about 10 minutes).
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Let cool before using. It will thicken slightly as it cools.
3. Prepare the Cream Filling
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In a bowl, beat mascarpone or cream cheese with powdered sugar, vanilla, and lemon zest.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the mascarpone mixture.
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Refrigerate until ready to use.
4. Assemble the Pastry Balls
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Cut or pierce each cooled pastry ball to create a cavity.
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Use a piping bag (or small spoon) to fill the pastry with cream mixture.
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Top each with a dollop of berry compote.
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Optionally, dip the tops in melted white chocolate and roll in sprinkles or nuts.
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Dust with powdered sugar just before serving.
Serving Tips
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Serve slightly chilled for a refreshing, creamy contrast.
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Arrange beautifully on a tiered dessert stand or rustic wood platter for a wow-factor presentation.
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Garnish with fresh mint or extra berries for added color.
Storage Tips
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Refrigerate leftovers in an airtight container for up to 2 days.
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Do not freeze—the cream filling may lose its texture after thawing.
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If making ahead, you can prepare the components separately and assemble them the day of serving.
Why You’ll Love These Pastries
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🧁 Bite-sized & elegant – Perfect for tea parties, showers, or celebrations.
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🍓 Fresh fruit + cream – A divine combination of tangy and rich.
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🕒 Make-ahead friendly – Pastry and fillings can be prepped the day before.
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🎨 Customizable – Switch up the berries, drizzle with chocolate, or dust with cocoa or cinnamon.
Final Thoughts
These Cream and Berry Pastry Balls are small in size but big on flavor and visual appeal. The contrast between light choux pastry, rich mascarpone cream, and vibrant berry compote creates a perfect harmony in every bite.