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Make the Pastry Balls by cutting a tiny hole into each ball of cold pastry. Fill the middle with the cream filling and then spoon or pipe a little quantity of berry compote on top. Press the edges of the aperture together gently to close it.
To garnish and serve, either dip each pastry ball in melted white chocolate or make a glaze. Alternatively, you may roll them in sprinkles or broken almonds for a textural look. Place the completed pastry balls on a serving plate and sprinkle with powdered sugar.
Advice on How to Make the Best Pastry Balls
Avoid Overworking the Dough for a Crisp and Airy Texture: Keep the Dough Light. For a dry, crisp shell, bake choux dough for the recommended amount of time.
The secret to a tasty pastry ball is to temper the crumb’s sweetness without overpowering it.
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