Description
Berry Cream Puff Poppers are delightful bite-sized pastries made from a classic choux dough, filled with fluffy vanilla whipped cream and sweet mixed berries. The crisp, airy pastry shells are piped and baked until golden, then split and generously stuffed with homemade whipped cream and fresh berries, creating a perfect blend of sweetness, tartness, and texture. They’re finished with a dusting of powdered sugar and optional mint leaves for a fresh, elegant look. Ideal for parties or afternoon tea, these treats offer a visually stunning and satisfying dessert experience.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 3 tablespoons powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1 cup mixed berries (such as strawberries, blueberries, raspberries)
- Mint leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a simmer until butter melts.
- Add flour all at once, stirring vigorously until a dough forms and pulls away from the pan. Cook for 1–2 minutes.
- Remove from heat and let the dough cool for 5 minutes. Beat in eggs one at a time, mixing until smooth and glossy.
- Spoon or pipe small mounds (1 tablespoon each) onto the prepared baking sheet, spacing evenly.
- Bake for 20–25 minutes until puffed and golden. Cool completely on a wire rack.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Slice each cooled puff in half horizontally. Fill bottoms with whipped cream and a few berries.
- Replace tops, dust with powdered sugar, and garnish with mint leaves, if desired. Serve immediately.
Notes
For dairy-free puffs, use plant-based butter and coconut cream for the filling. Substitute gluten-free flour blend for an allergy-friendly option. Fill puffs just before serving to prevent sogginess. Store unfilled puffs in an airtight container for up to 2 days; crisp briefly in the oven if needed. If pastry shells deflate, allow for more baking time or ensure oven isn’t opened too early. Berries can be swapped according to season, and lemon zest can brighten the flavor. For a make-ahead option, bake and freeze the empty choux shells for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 popper
- Calories: 95
- Sugar: 4g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 37mg