Irresistible Pastry Balls Filled with Cream and Berries – Little Bites That Feel Like a Celebration

Some desserts don’t need a fork or a special occasion — you just reach for one, then another, and suddenly the plate is empty. These irresistible pastry balls filled with cream and berries are exactly that kind of treat.

Light, golden pastry on the outside. Cool, silky cream inside. And a pop of fresh berries that keeps everything bright and balanced. They feel fancy, but they’re made with simple steps — the kind of dessert that looks like it came from a bakery case but tastes like something made with care at home.

Perfect for brunch tables, showers, holidays, or anytime you want a dessert that feels special without being heavy.

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Irresistible Pastry Balls Filled with Cream and Berries

Ingredients

Pastry Balls

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• 4 large eggs

• Pinch of salt

(This is classic choux pastry — light and airy.)

Cream Filling

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

Berry Filling

• 1 cup fresh berries (strawberries, raspberries, blueberries)

• 1–2 tbsp sugar (optional, if berries aren’t sweet)

Optional finishing: powdered sugar for dusting or a drizzle of honey

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Instructions

1) Preheat

Preheat oven to 400°F (205°C).
Line a baking sheet with parchment paper.

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2) Make the Pastry Dough

1. In a saucepan, bring water, butter, and salt to a boil.

2. Add flour all at once and stir vigorously until the dough pulls away from the pan.

3. Remove from heat and cool 5 minutes.

4. Beat in eggs one at a time until smooth and glossy.

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3) Bake the Pastry Balls

1. Scoop or pipe small mounds onto baking sheet.

2. Bake 20–25 minutes, until puffed and golden.

3. Turn off oven, crack the door, and let sit 5 minutes.

4. Cool completely.

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4) Prepare the Fillings

• Whip cream with powdered sugar and vanilla until soft peaks form.

• Gently toss berries with sugar if needed.

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5) Fill the Pastry Balls

Slice pastry balls in half or poke a hole underneath.
Fill with whipped cream and berries.

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6) Finish & Serve

Dust with powdered sugar or drizzle lightly with honey. Serve immediately or chill briefly.

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Why These Pastry Balls Work

• Choux pastry puffs naturally without yeast

• Cream stays light, not heavy

• Berries cut sweetness with freshness

• Small size makes them irresistible

They look elegant but eat like a dream.

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Tips for Perfect Pastry Balls

• Don’t open the oven while baking

• Add eggs slowly for smooth dough

• Cool shells fully before filling

• Use firm berries so they don’t weep

• Fill close to serving time for best texture

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Flavor Variations

• Lemon cream + berries

• Mascarpone cream instead of whipped cream

• Chocolate drizzle on top

• Mixed berry compote instead of fresh fruit

• Savory twist: fill with herbed cream cheese (no sugar)

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FAQ – Irresistible Pastry Balls Filled with Cream and Berries

Are these the same as cream puffs?

Yes — they’re essentially mini cream puffs with berries added.

Can I make them ahead of time?

Bake pastry shells up to 2 days ahead. Fill just before serving.

How do I store leftovers?

Filled pastries should be eaten the same day. Unfilled shells can be stored airtight.

Can I freeze the pastry balls?

Yes — freeze unfilled shells up to 1 month. Thaw and crisp briefly in oven.