, dip each dough ball in melted white chocolate or make a glaze. Alternatively, you can roll them in sprinkles or crushed almonds for a textured look. Arrange the finished dough balls on a serving plate and sprinkle with powdered sugar.
Tips for making the best pastry balls
Avoid overworking the dough for a crisp, airy texture: keep the dough light. For a dry, crispy shell, bake the choux pastry for the recommended time.
The secret to a tasty pastry ball is to temper the softness of the crumb without overpowering it.
ADVERTISEMENT
