In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the top and sides of each pastry ball generously with the egg wash. This gives them that beautiful, glossy, golden-brown color.
Sprinkle the tops with coarse sugar for a delightful crunch.
Bake for 15-20 minutes, or until the pastry balls are puffed and a deep golden brown. Transfer to a wire rack and let them cool completely. They must be completely cool before filling
Step 4: Whip Up the Dreamy Cream
While the pastry balls cool, make the filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla with an electric mixer until smooth and creamy.
In a separate, chilled bowl, beat the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Be careful not to deflate the mixture. Transfer the cream to a piping bag fitted with a large round tip or a star tip.
Step 5: The Grand Finale – Fill and Serve!
Once the pastry balls are completely cool, it’s time to fill them. There are two easy methods:
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The Piping Bag Method (Most Elegant): Use the tip of your piping bag to gently poke a hole in the bottom or side of a pastry ball. Squeeze firmly to fill the cavity with cream until you feel it slightly expand.
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The “Slice and Fill” Method (Easiest): Use a serrated knife to carefully slice off the top third of each pastry ball (like a lid). Pipe or spoon the cream inside, place the berries on top of the cream, and place the “lid” back on.
Dust with powdered sugar or drizzle with the optional glaze right before serving.
Pro-Tips for Absolute Perfection
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