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Add a photoServings: 10
Ingredients
- Cream Puff Dough (see recipe) Chocolate-Orange Cream (see recipe)
- 2 c. fresh raspberries rinsed, patted dry Semisweet chocolate curls for garnish Powdered sugar or possibly unsweetened cocoa
Directions
- On two lightly buttered 12- by 15-inch baking sheets, using a narrow spatula, shape 1/4-c. 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 comments).
- Bake in a 375 degree regular or possibly convection oven till puffs are golden brown, 25 to 35 min; 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 till golden, dry, and crisp, 5 to 8 min longer. Transfer puffs to racks to cold completely.
- Slice hearts in half horizontally. Set each base on a dessert plate and fill with Chocolate-Orange Cream.
- Distribute raspberries proportionately over filling (save a few for garnish if you like). Set heart tops over berries. Garnish with semisweet chocolate curls and sift powdered sugar or possibly unsweetened cocoa lightly over the top.
- This recipe yields 10 hearts.
- Comments: 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 hrs ahead, then cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 10 servings | |
| Calories 14 | |
| Calories from Fat 3 | 21% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.05g | 1% |
| Protein 0.31g | 0% |
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