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1
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.
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2
Make the V in the top of the hearts deep, since they lose definition as they bake (see comments).
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3
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.
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4
With a wooden skewer, poke each puff in several places, then continue baking till golden, dry, and crisp, 5 to 8 min longer.
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5
Transfer puffs to racks to cold completely.
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6
Slice hearts in half horizontally.
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7
Set each base on a dessert plate and fill with Chocolate-Orange Cream.
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8
Distribute raspberries proportionately over filling (save a few for garnish if you like).
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9
Set heart tops over berries.
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10
Garnish with semisweet chocolate curls and sift powdered sugar or possibly unsweetened cocoa lightly over the top.
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11
This recipe yields 10 hearts.
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12
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.
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13
Turn paper over, place on sheets, and spread paste to fill outlines.
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14
For the crispest puffs, fill just before serving; otherwise, fill up to 4 hrs ahead, then cover and chill.
