Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Make the Pastry Dough (Pâte à Choux)
- In a medium saucepan, combine the water, butter, salt, and sugar. Bring this mixture to a boil over medium heat, stirring occasionally.
- Once the butter has melted and the mixture begins to bubble, reduce the heat to low and add the flour all at once. Stir continuously with a wooden spoon until the dough forms a ball and starts to pull away from the sides of the saucepan (about 2-3 minutes).
- Remove the saucepan from the heat and let the dough cool slightly for a few minutes.
- Add the eggs one at a time, mixing well after each addition. The dough may look like it’s separating, but keep stirring until each egg is fully incorporated before adding the next. After adding all the eggs, the dough should be smooth and shiny.
- Transfer the dough to a piping bag fitted with a large round tip, or simply use a spoon to place dollops of dough on the prepared baking sheet. Each pastry ball should be about 1 inch in diameter.
Step 3: Bake the Pastry Balls
- Bake the pastry balls in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown. Avoid opening the oven door during the baking process, as this can cause them to deflate.
- Once baked, remove them from the oven and pierce a small hole in each pastry with a toothpick to release steam. Let them cool completely on a wire rack.
Step 4: Prepare the Cream Filling
- In a mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip, as the cream could turn grainy.
- Transfer the whipped cream to a piping bag with a small tip for easy filling.
Step 5: Prepare the Berry Mixture
- If using large strawberries, slice them into small pieces. For a sweeter berry filling, toss the berries with sugar and lemon juice in a small bowl. This will enhance the flavor of the berries and add a slight tang to the filling.
- Gently mix and let sit for a few minutes until the berries release some of their natural juices.
Step 6: Fill the Pastry Balls
- Using a sharp knife, slice each pastry ball in half or cut a small slit to create an opening.
- Pipe a generous amount of whipped cream into the center of each pastry.
- Add a spoonful of the berry mixture into the center of the cream, pressing gently to ensure they stay in place.
- Place the top of the pastry back on or leave the opening slightly open to showcase the filling.
Step 7: Garnish and Serve
- Dust the tops of the filled pastry balls with powdered sugar for an elegant finish.
- Arrange them on a serving platter, and add extra berries or mint leaves for garnish if desired.
Tips for the Perfect Pastry Balls
- Keep the Ingredients Cold: When making whipped cream, use cold heavy cream and chill your bowl and whisk attachment if possible. This will help the cream whip faster and create a better texture.
- Adjust the Sweetness: You can adjust the sweetness of the whipped cream and berry filling to your taste. For a less sweet option, reduce the powdered sugar or skip the sugar in the berry mixture.
- Experiment with Fillings: This recipe is versatile—try adding a dollop of lemon curd or chocolate ganache to the cream for a twist on the classic filling.
Serving Suggestions
These pastry balls are best enjoyed fresh, as the whipped cream filling can cause the pastry to soften if left for too long. Serve them as an elegant dessert after dinner or as a luxurious addition to a brunch spread.
Storage
If you have leftovers (although they’re so delicious, it’s hard to believe you will!), store them in the refrigerator in an airtight container for up to 2 days. The pastry may lose some of its crispness, but they’ll still taste delightful.
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