Chantilly Choux Heart

Perfect anytime you want to say "I love you" with food. Choux pastry is piped into a heart and filled with a special raspberry Chantilly cream.

Serves: 10Hands-on: 40 minutesTotal: 1 hourDifficulty: Medium

Serves: 10

Ingredients

  • 1 cup sifted all-purpose flour
  • 4 large eggs, at room temperature
  • 1 cup water
  • ½ tsp. salt
  • ½ cup butter, cut into ¼" cubes
  • 1 tsp. almond extract
  • 1 large egg, beaten with a pinch of salt
  • 2 cups heavy cream, chilled
  • ½ cup confectioners’ sugar, divided
  • ¼ cup strained raspberry preserves
  • 10 fresh raspberries

Directions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift the flour and set aside. Crack each egg into an individual bowl and set aside.
  • Combine the water, salt, butter, and almond extract in a heavy-bottomed saucepan, and bring to a boil. As soon as the butter is completely melted, remove from heat, add the flour, and beat quickly with a wooden spoon for 1 minute or until smooth. The mixture should pull away from the sides of the pan and form a ball.
  • Beat in the eggs, one at a time. The mixture should be shiny, and slide off the spoon. Place the batter in a pastry bag fitted with a ½" plain tip. Pipe 10 heart shapes onto the baking sheet.
  • Mix together the egg and salt. Using a pastry brush, paint the tops of the pastries with the egg glaze, and bake for 20 minutes until golden brown. Place on wire racks to cool.
  • Whip the cream, using an electric mixer on a high speed, until soft peaks form. Sprinkle in ¼ cup confectioners’ sugar and raspberry preserves and beat until stiff peaks form.
  • Slice each of the hearts in half. Spoon the raspberry cream on the bottom half of each heart. Cover with the heart tops, add a raspberry, and sprinkle with remaining confectioners’ sugar.

Recipe Information

Serves: 10

Ingredients

  • 1 cup sifted all-purpose flour
  • 4 large eggs, at room temperature
  • 1 cup water
  • ½ tsp. salt
  • ½ cup butter, cut into ¼" cubes
  • 1 tsp. almond extract
  • 1 large egg, beaten with a pinch of salt
  • 2 cups heavy cream, chilled
  • ½ cup confectioners’ sugar, divided
  • ¼ cup strained raspberry preserves
  • 10 fresh raspberries

Directions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift the flour and set aside. Crack each egg into an individual bowl and set aside.
  • Combine the water, salt, butter, and almond extract in a heavy-bottomed saucepan, and bring to a boil. As soon as the butter is completely melted, remove from heat, add the flour, and beat quickly with a wooden spoon for 1 minute or until smooth. The mixture should pull away from the sides of the pan and form a ball.
  • Beat in the eggs, one at a time. The mixture should be shiny, and slide off the spoon. Place the batter in a pastry bag fitted with a ½" plain tip. Pipe 10 heart shapes onto the baking sheet.
  • Mix together the egg and salt. Using a pastry brush, paint the tops of the pastries with the egg glaze, and bake for 20 minutes until golden brown. Place on wire racks to cool.
  • Whip the cream, using an electric mixer on a high speed, until soft peaks form. Sprinkle in ¼ cup confectioners’ sugar and raspberry preserves and beat until stiff peaks form.
  • Slice each of the hearts in half. Spoon the raspberry cream on the bottom half of each heart. Cover with the heart tops, add a raspberry, and sprinkle with remaining confectioners’ sugar.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat27g
Saturated Fat18g
Cholesterol180mg
Sodium200mg
Total Carbohydrate20g
Dietary Fiber1g
Sugars9g
Protein6g