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