INSTRUCTIONS:
Get the pastry ready:
Set oven temperature to 400°F, or 200°C.
Bring the water, butter, and salt to a rolling boil in a saucepan. When it starts to boil, immediately add the flour and whisk quickly until the dough comes away from the sides and forms a smooth ball.
Transfer the dough to a mixing basin and set it to cool slightly.Beat well after adding each egg until the dough is smooth and glossy. Add the eggs one at a time.
Little mounds of dough should be placed onto a baking sheet coated with parchment paper using a spoon or piping bag.
Bake for 20 to 25 minutes, or until puffed and golden brown. Allow to cool fully.
Composte the berries:
Berries, sugar, and lemon juice should all be combined in a pot over medium heat. After the berries start to break down and the liquid starts to thicken, stir occasionally for about 10 minutes. Allow it to cool fully.
Get the cream filling ready.
Mascarpone or cream cheese, powdered sugar, vanilla essence, and lemon zest (if using) should be combined in a bowl and beaten until creamy.
To make a light and fluffy filling, carefully fold the stiff peaks of cream into the mascarpone mixture after whipping it until it forms
Put the Pastry Balls Together:
After putting the dough in a mixing dish, let it cool for a little while. Spoon or pipe the cream filling into the cavity.
Place a tiny spoonful of berry compote over the pastry ball’s cream.
Optional: For added texture and decoration, roll the pastry balls in almonds or sprinkles after dipping their tops in melted white chocolate.
Just before serving, dust with powdered sugar.
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