Berry Hearts With Chocolate Orange Cream Recipe

1. 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.

2. 2

   Make the V in the top of the hearts deep, since they lose definition as they bake (see comments).

3. 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.

4. 4

   With a wooden skewer, poke each puff in several places, then continue baking till golden, dry, and crisp, 5 to 8 min longer.

5. 5

   Transfer puffs to racks to cold completely.

6. 6

   Slice hearts in half horizontally.

7. 7

   Set each base on a dessert plate and fill with Chocolate-Orange Cream.

8. 8

   Distribute raspberries proportionately over filling (save a few for garnish if you like).

9. 9

   Set heart tops over berries.

10. 10

    Garnish with semisweet chocolate curls and sift powdered sugar or possibly unsweetened cocoa lightly over the top.

11. 11

    This recipe yields 10 hearts.

12. 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.

13. 13

    Turn paper over, place on sheets, and spread paste to fill outlines.

14. 14

    For the crispest puffs, fill just before serving; otherwise, fill up to 4 hrs ahead, then cover and chill.

* Per serving · 4 servings · Values may vary.