Created with Sketch. ADD YOUR REVIEW 1 Review
Yield
Makes 10 hearts
James Carrier

How to Make It

Step 1

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).

Step 2

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.

Step 3

Slice hearts in half horizontally. Set each base on a dessert plate and fill with Chocolate-Orange Cream.

Step 4

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.

Step 5

Nutritional analysis per heart.

Chef's Notes

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.

Ratings & Reviews