Delicate, airy pastry puffs filled with a silky mascarpone cream and finished with a vibrant berry compote. These elegant bite-sized pastries deliver the perfect contrast of crisp choux pastry, smooth vanilla-kissed cream, and bright, sweet-tart fruit—ideal for entertaining, holidays, or refined dessert tables.
Ingredients
Choux Pastry
- Water — 1 cup
- Unsalted butter — ½ cup
- All-purpose flour — 1 cup
- Large eggs — 4
- Salt — a pinch
Cream Filling
- Mascarpone cheese or cream cheese — 1 cup
- Heavy whipping cream — ½ cup
- Powdered sugar — ⅓ cup
- Vanilla extract — 1 teaspoon
- Lemon zest — zest of 1 lemon (optional)
Berry Compote
- Mixed berries (blueberries, raspberries, strawberries) — 1 cup
- Granulated sugar — 2 teaspoons
- Fresh lemon juice — 1 tablespoon
Optional Garnishes
- Melted white chocolate
- Chopped nuts or decorative sprinkles
- Powdered sugar, for dusting
Method
Prepare the Choux Pastry
Step 1: Create the Dough Base
Preheat the oven to 400°F (200°C). In a medium saucepan, combine water, butter, and salt. Bring to a full boil. Add the flour all at once and stir vigorously until the mixture forms a smooth dough that pulls cleanly away from the sides of the pan.
Step 2: Add the Eggs
Transfer the dough to a mixing bowl and allow it to cool slightly. Add the eggs one at a time, mixing well after each addition, until the dough is smooth, glossy, and pipeable.
Step 3: Bake
Pipe or spoon small rounds onto a parchment-lined baking sheet, spacing evenly. Bake for 20–25 minutes, or until puffed, golden, and crisp. Allow to cool completely before filling.
Prepare the Berry Compote
Step 4: Simmer the Fruit
Combine berries, sugar, and lemon juice in a saucepan over medium heat. Cook for approximately 10 minutes, stirring occasionally, until the berries soften and the mixture thickens slightly. Remove from heat and cool fully.
Prepare the Cream Filling
Step 5: Mix the Base
In a bowl, beat mascarpone with powdered sugar, vanilla, and lemon zest until smooth and creamy.
Step 6: Lighten the Cream
Whip the heavy cream to stiff peaks. Gently fold into the mascarpone mixture until light and airy.
Assemble
Step 7: Fill
Slice each cooled pastry puff in half. Pipe or spoon the cream filling into the center.
Step 8: Add the Compote
Top the cream with a small spoonful of berry compote.
Step 9: Finish & Garnish (Optional)
Dip pastry tops into melted white chocolate and decorate with nuts or sprinkles if desired. Just before serving, lightly dust with powdered sugar.
Chef’s Tip
For best texture and presentation, assemble just before serving to keep the pastry crisp and the filling fresh.
If you enjoyed this recipe, save it for your next celebration and share it with someone who loves elegant desserts. Let us know in the comments how you customized yours—or which berry blend you loved most!
