On two lightly buttered 12- by 15-inch baking sheets, using a narrow spatula, shape 1/4-cup portions of Cream Puff Dough into hearts 3 inches across widest dimension and 3 inches long in the center. Make the V in the top of the hearts deep, since they lose definition as they bake (see notes).
Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.
Slice hearts in half horizontally. Set each base on a dessert plate and fill with Chocolate-Orange Cream.
Rinse and drain raspberries; pat dry. Distribute berries evenly over filling (save a few for garnish if desired). Set heart tops over berries. Garnish with semisweet chocolate curls and sift powdered sugar or unsweetened cocoa lightly over the top.
Nutritional analysis per heart.
Notes: If you're uncomfortable shaping the hearts freehand, use a felt-tipped pen to draw heart shapes at least 2 inches apart on cooking parchment cut to fit baking sheets. Turn paper over, place on sheets, and spread paste to fill outlines. For the crispest puffs, fill just before serving; otherwise, fill up to 4 hours ahead, then cover and chill.