Irresistible Pastry Balls Filled with Cream & Berries

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(Cream Puff meets Berry Tart – Bite-Sized Bliss!)

Why You’ll Love These

🍓 Juicy berry surprise in every golden puff
💫 Light-as-air choux pastry with silky cream
🎉 Elegant yet easy – no fancy piping required
☕ Perfect for brunch or afternoon tea

Ingredients

Choux Pastry

½ cup (120ml) water
¼ cup (55g) unsalted butter
½ cup (60g) all-purpose flour
2 large eggs
1 tbsp sugar
Pinch of salt

Filling

1 cup (240ml) heavy cream, chilled
2 tbsp powdered sugar
½ tsp vanilla extract
½ cup mixed berries (raspberries, diced strawberries, blueberries)

Optional Finishes

Powdered sugar for dusting
Melted chocolate for drizzling

Step-by-Step Instructions

1. Make the Choux Dough

  1. Preheat oven to 400°F (200°C). Line baking sheet.
  2. In saucepan, bring water, butter, sugar, and salt to boil.
  3. Remove from heat; add flour all at once. Stir vigorously until smooth ball forms.
  4. Cool 5 minutes. Beat in eggs one at a time until glossy.

2. Pipe & Bake

  1. Transfer dough to piping bag with round tip (or ziplock with corner snipped).
  2. Pipe 1-inch mounds (or drop small spoonfuls).
  3. Bake 20-25 minutes until puffed and golden. Turn off oven; leave inside 5 minutes.

3. Fill with Cream & Berries

  1. Whip cream with powdered sugar and vanilla to stiff peaks.
  2. Slice off tops of cooled puffs. Fill with cream and 2-3 berries. Replace tops.

Pro Tips

🍫 Chocolate-dipped: Melt ¼ cup chocolate chips; dip puff tops
🌿 Herbal twist: Add ½ tsp lemon zest to cream
❄️ Make ahead: Bake puffs 1 day early; fill before serving

Serving Suggestions

🍓 Arrange on tiered stand for high tea
🍾 Pair with champagne for celebrations
🎁 Package in clear gift boxes tied with ribbon

“Bite-sized bursts of summer in every pop!” ✨

Storage: Best eaten same day. Unfilled puffs freeze 1 month.

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