Valentine’s Day Chocolate Pudding Puff Heart

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.

Raspberry Sauce  

  • 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.SAM_0593  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. SAM_0597 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. SAM_0594Stir 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.SAM_0603

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.SAM_0608 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. SAM_0604This 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.  SAM_0610This 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.SAM_0631

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

Valentine Strawberry Sweet Heart

February is the month when our hearts go pitter-patter a bit faster for our true love!  Let’s make something shaped like a heart and filled with a creamy mousse.  They say that the way to a man’s heart is through his stomach, I think this will shoot a sweet arrow right to his/her belly!  Figuratively speaking, of course.  Let’s get started!

Meringue Shells

  • 3 Egg Whites
  • 1/4 tsp Fresh Lemon Juice (most recipes call for cream of tartar, I never have this on hands.  So lemon juiced works great)
  • 3/4 Cup Sugar

Put the whites into a very clean mixer bowl.  Using the whisk attachment whip on high, pour in the lemon juice.  Whip until frothy, then add the sugar, a little at a time.  Whip until glossy and thick.  You may color this with pink or red gel food coloring, if you like.  I used pink.


Put the meringue into a pastry bag that has no tip in it.  We are going to pipe out hearts onto a parchment lined baking sheet.

Take a glass with a round mouth, the size that you would like your hearts to be.  With a pen trace the circles onto the parchment, you will need to draw four (for large ones, more if smaller.)  Flip the parchment over so you don’t have the ink side up, you will still see the circles as a guide for making your hearts.SAM_0096

Now pipe a heart outline within your circle guide, go around the inside of your border to fill up the shell.  Now go over the outside line one more time to build it up higher.  You can make them any size that you would like.  I think small ones would be great for the kids.

Bake them in a 275 degree oven for one hour.  Turn off the oven and let them dry out in there for another hour and a half.  When they are taken out of the oven and cool, place them in a sealed container to keep them crisp.  While they are in the oven lets make our sauces.

SAM_0098Fresh Strawberry Sauce

  • 1 (16 0z) container of Strawberries (rinsed, pat dry, stems cut off)
  • 3/4 Cup Sugar
  • 1/4 Cup water

Place all ingredients into a saucepan.  Cook on medium high heat to a boil, stirring frequently, let rapidly boil for 20 minutes, keep stirring, make sure to get the sides and bottom of saucepan. The berries will break down and the sugar will thicken the sauce.

SAM_0103Let cool for 15 minutes, then give the sauce a whirl in your cuisinart or blender.  Remember this sauce is hot so be careful!  Put into a bowl, let cool at room temperature, then refrigerate.

Now for my favorite sauce,  CHOCOLATE!!!!!

Homemade Chocolate Sauce

  • 1 Cup Sugar
  • 12 0z can Evaporated Milk
  • 12 oz package Semi Sweet Chocolate Chips
  • 1 Tblsp Butter
  • 1 tsp Vanilla

Put first three ingredients into a saucepan.  Stirring constantly, cook over a medium high heat, just until it boils.  Take off the stove and whisk in the butter and vanilla.

SAM_0105 Pour into a bowl to cool, then refrigerate.  Wasn’t that simple?  You will never buy chocolate sauce again.  This makes more than what is needed for this dessert, but the leftover lasts for weeks in the refrigerator.  You can microwave this sauce for on top of ice cream, even use this to make hot chocolate.

Lastly, we will make the whipped cream for our mousse:

Sweetened Whipped Cream

  • 1 Cup of Heavy Whipping Cream
  • 2 Tblsp Sugar
  • 1 tsp Vanilla

Place all ingredients into a mixer bowl, using the whisk attachment whip until thick and creamy.  If you over whip you have made butter!

Take half of that cooled Strawberry Sauce and fold it into the sweetened whipped cream, Wow!  We just made a mousse. Put into the refrigerator.

SAM_0110This can all be done a couple of days in advance.  Buy another 16 oz container of strawberries the day you are going to assemble because you want them to be fresh.  So when it comes to the big Valentine’s Day, we will assemble it right before we are ready to eat.


Take the heart shells and place them on the dessert plates that you will be using.  Place the Strawberry Mousse into a tip less pastry bag, pipe the mousse into the shell.  Slice the strawberries and place them on top of the mousse, I placed them from the outside to the middle.


You may decorate the top with some more whipped cream,  I had some white chocolate candy discs in the cupboard, so I melted them down and made some hearts.  Place the chocolate sauce and the strawberry sauce on both sides of the dessert.  Use your imagination!  This would be a fun project for everyone to enjoy.

SAM_0117I really enjoyed making them, I haven’t made meringue shells in years.  I will make these shells more often, they can be filled with pastry cream also, or just fresh fruit.  I love the crispness of the shell, then your mouth feels the creaminess of the mousse.  My tastebuds are having a party in my mouth!  I taste the sweetness of the berries, and richness of my favorite chocolate sauce.  When your loved one tastes this on Valentine’s Day, you will certainly receive a big smooch, I certainly did!  Happy Valentine’s Day!  All my Love,  Pastryjane.