These cream and berry pastry bites are elegant, bite-sized desserts made from light choux pastry filled with smooth mascarpone cream and topped with a vibrant berry compote. Crisp on the outside and delicately airy inside, they deliver a beautiful contrast of textures and flavors in every bite. Perfect for gatherings, celebrations, or afternoon treats, they look impressive yet feel pleasantly light.
Why You’ll Love This Recipe
These pastry bites combine classic pastry technique with fresh, modern flavors. The choux pastry is light and neutral, allowing the creamy filling and fruity topping to shine. They are easy to portion, ideal for entertaining, and can be prepared in stages to save time. Each bite feels indulgent without being heavy, making them suitable for both formal occasions and casual get-togethers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the choux pastry
Water: 1 cup
Unsalted butter: ½ cup
All-purpose flour: 1 cup
Large eggs: 4
Salt: ¼ teaspoon
For the cream filling
Mascarpone cheese: 1 cup
Heavy whipping cream: ½ cup
Powdered sugar: ⅓ cup
Vanilla extract: 1 teaspoon
Lemon zest: 1 teaspoon (optional)
For the berry compote
Mixed berries (strawberries, raspberries, blueberries): 1 cup
Granulated sugar: 2 teaspoons
Lemon juice: 1 tablespoon
Optional toppings
Powdered sugar for dusting
Melted white chocolate as needed
Chopped pistachios or almonds as needed
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium heat. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
Transfer the dough to a bowl and let it cool for about 5 minutes. Add the eggs one at a time, mixing well after each addition, until the dough becomes glossy and thick.
Pipe or spoon small mounds of dough onto the prepared baking sheet, leaving space between each. Bake for 20 to 25 minutes until puffed and golden. Turn off the oven, slightly open the door, and let the pastries cool inside for 10 minutes. Remove and cool completely on a wire rack.
To make the compote, place the berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring gently, until the berries soften and the mixture thickens slightly. Set aside to cool.
For the cream filling, beat the mascarpone, powdered sugar, vanilla, and lemon zest until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.
Slice the cooled pastry puffs in half or make a small hole in the bottom. Fill with the cream mixture, spoon berry compote on top, and replace the pastry tops. Decorate with powdered sugar, melted white chocolate, or chopped nuts if desired.
Servings and timing
This recipe yields approximately 24 to 30 pastry bites, serving 8 to 12 people.
Preparation time: 25 minutes
Baking time: 20 to 25 minutes
Cooling and assembly time: 20 minutes
Total time: about 1 hour 10 minutes
Variations
You can use a single type of berry for a more focused flavor, such as all raspberries or strawberries. The cream can be flavored with almond extract instead of vanilla, or lightly sweetened with honey. For a richer filling, add finely chopped white chocolate to the cream. Seasonal fruits like mango or peach can replace berries when in season.
Storage/Reheating
Store unfilled pastry shells at room temperature in an airtight container for up to 2 days. The cream filling and berry compote should be refrigerated separately for up to 3 days. Assemble just before serving for best texture. Filled pastry bites can be refrigerated for up to 24 hours but are best enjoyed fresh. Reheating is not recommended once filled.
FAQs
Can I make the pastry dough ahead of time?
Yes, the baked pastry shells can be made a day in advance and stored airtight at room temperature.
Why did my pastry not puff up?
This usually happens if the oven temperature is too low or if the dough had too much moisture.
Can I use frozen berries?
Yes, frozen berries work well for the compote; no need to thaw them first.
What can I use instead of mascarpone?
Cream cheese can be used as a substitute, though the flavor will be slightly tangier.
How do I keep the pastry crisp?
Fill the pastry bites just before serving to prevent them from softening.
Can I pipe the filling instead of spooning it?
Yes, piping gives a cleaner and more professional look.
Is lemon zest necessary?
No, it is optional, but it adds a pleasant freshness to the cream.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in both the cream and compote without affecting structure.
Are these suitable for children?
Yes, they are mild, creamy, and fruity, making them appealing to all ages.
Can I freeze the pastry bites?
Only the unfilled pastry shells can be frozen. Do not freeze once filled.
Conclusion
Cream and berry pastry bites are a perfect example of how simple ingredients can create an elegant and memorable dessert. With crisp pastry, smooth cream, and bright fruit, they offer balance, beauty, and flavor in every bite. Whether served at a special event or enjoyed at home, these delicate treats are sure to impress and delight.
These cream and berry pastry bites are delicate choux pastries filled with smooth mascarpone cream and topped with a vibrant berry compote. Light, elegant, and flavorful, they’re perfect for entertaining or enjoying as a refined dessert.
Ingredients
Choux Pastry:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1/4 teaspoon salt
Cream Filling:
1 cup mascarpone cheese
1/2 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional)
Berry Compote:
1 cup mixed berries (strawberries, raspberries, blueberries)
2 teaspoons granulated sugar
1 tablespoon lemon juice
Optional Toppings:
Powdered sugar
Melted white chocolate
Chopped pistachios or almonds
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and stir in flour all at once until a dough ball forms.
Transfer dough to a bowl and cool for 5 minutes. Beat in eggs one at a time until the dough is glossy and thick.
Pipe or spoon small mounds onto the baking sheet. Bake for 20–25 minutes until puffed and golden. Let cool in the oven with the door slightly open for 10 minutes, then transfer to a wire rack to cool completely.
For the compote, simmer berries, sugar, and lemon juice in a saucepan over medium heat for 8–10 minutes until slightly thickened. Cool completely.
For the cream, beat mascarpone, powdered sugar, vanilla, and zest until smooth. Separately, whip cream to stiff peaks, then fold into mascarpone mixture.
Slice cooled pastries in half or make a small hole underneath. Fill with cream and top with compote. Replace tops and garnish as desired.
Notes
Use frozen berries for the compote if fresh are unavailable.
Only fill pastries just before serving to maintain crispness.
Cream cheese can replace mascarpone for a tangier flavor.
