I am so very happy to be blogging again! What a way to start, but with a Valentines heart! This is a cream puff heart topped with a rich chocolate pudding. Two sauces to accompany it, then a flavored powder sugar to dust it with. Let’s getting going…..
We will make the sauces and the filling first, this way they have time to cool.
- 12 oz bag of frozen Raspberries
- 1/2 Cup Sugar
- 1/4 Cup water
Place all ingredients into a small saucepan cook over medium heat, stirring occasionally for 20 minutes. The berries will break down and the sugar will melt. Pour into a fine mesh strainer and push down and around with a spatula to get all the juices. Don’t forget to scrape the underside of the strainer, there will be a lot of the yummy berry juices there too. Cover and refrigerate.
Rich Chocolate Sauce
- 1/2 Cup Heavy Whipping Cream
- 1/4 Cup Sugar
- 1 Cup Semi Sweet Chocolate Chips
Heat the cream and sugar together until it comes to a boil, then pour over the chips. Stir to melt, then add 1/2 tsp Vanilla Extract. Let cool.
Oh, So Chocolatey Pudding (Pastry Cream)
- 4 Cups Milk
- 1/2 Cup Sugar
- 4 Egg Yolks
- 2 Whole Eggs
- 5 Tblsp Cornstarch
- 1/2 Cup Sugar
- 1/2 Cup Whipping Cream (to use later)
Bring the milk and the first 1/2 Cup sugar to a boil. Stirring occasionally. Put the remainder of the ingredients into a heat proof bowl and whisk. Pour the boiling milk and sugar mixture over this and whisk until blended. Pour back into the pan and cook, stirring constantly until thick and bubbly. (about 3 minutes) Take off heat and stir in 2 oz butter (half stick), 1 Tblsp Vanilla and 1 Cup semi sweet chocolate chips. Stir until all chips and butter are melted, and everything is combined. Cover with saran wrap, pull back a corner of the wrap to allow steam to escape. Refrigerate.
Preheat oven to 375 degree
Line 2 baking sheets with parchment. (If you don’t have parchment paper, you can pipe the dough right onto the ungreased baking sheet) You can draw 3 hearts onto each piece of parchment paper, if using, as a guide. Just make sure to flip the paper over, this way the ink or pencil used won’t be baked onto the dough. (I did this years ago in Pastry class, I had to throw out the dough and start over! Yikes!)
Cream Puff Hearts (Pate A Choux)
- 2 Cups Water
- 1/2 pound Butter (2 sticks)
- 1 tsp Salt
- 2 Cups Flour
- 7 Eggs
Bring the water, butter and salt to a rapid boil. Add in the flour, stir quickly with a wooden spoon until it balls together. This only takes about 3 minutes. Pour this into a mixer, using the paddle attachment on medium speed, mix for 10 minutes until room temperature. You can feel the bottom of the mixing bowl for the proper temp. We want to bring down the temp of the dough so we don’t end up cooking the eggs that we will add to it. After the 10 minutes, add the eggs in one at a time, until they are all combined.
Put some of the dough into a pastry bag using a large star tip. Pipe the dough into the shape of a medium size heart, working the next row of piping inside of that. Then in the middle of the heart pipe a small heart on top. This dough is very forgiving, so if you aren’t happy with the shape, scrape it back into the bag and try it again. Make it fun, we are not looking for perfection here!
There is enough dough to make 6 medium size hearts.
Bake for 15 minutes, then switch tray positions, (top tray to bottom, bottom tray to top) and bake for another 15 minutes. Let cool completely. They will fall, that is what we want because this is the base of our dessert. We are not looking for a round ball, like a cream puff shape.
Assembly time, let the fun begin!
Bring out the raspberry sauce, chocolate sauce and chocolate pudding. Let’s lighten up this chocolate pudding by whipping up a 1/2 cup of whipping cream. Once it reaches a stiff peak, fold it into the chocolate pudding. (You just made a mousseline!)
For the flavored powder sugar, this is a tip that I learned at a bakery, mix 1 cup of powdered sugar and half of a small box of jello(3 oz size, just the dry jello powder) I used raspberry jello because I made a raspberry sauce. This easy tip adds such flavor to the powder sugar you will be pleasantly surprised. Try all different flavors of dry jello to powder sugar to flavor it for various desserts.
Place a puff heart onto a dessert plate, pipe the chocolate mousseline on top, outlining the heart. I left the center open so you can see the little heart that was piped on top. Take your raspberry and chocolate sauces (you can microwave the chocolate sauce for 30 seconds to make it thinner) and drizzle over the whole dessert. Get creative, you can use either a spoon or a fork for the drizzles. Now take that flavored powder sugar and place some into a sifter, or a fine mesh strainer and sift that over the outside of the dessert onto the plate or over the whole dessert. I opted for the latter, because I just love the taste of this flavored powder sugar.
Serve this to your Lovey on Valentines Day. I love the custard like texture of the heart, then the luscious creaminess of the chocolate mousseline. The raspberry and chocolate sauce adds depth to the dessert. There is a tang from the raspberry and a richness from the semi sweet chocolate sauce. Let’s not forget my favorite flavored powder sugar topping. You will be dipping your finger into this, like I did. This dessert says Valentines to me, chocolate, raspberries…..Yummy! If you prefer strawberries, by all means make a strawberry sauce and use strawberry jello powdered sugar.
All my love to everyone….Pastry Jane