Valentine’s day with these little heart shaped cream puffs is a great way to end the evening. With such adorable little desserts, you’ll feel the love in every raspberry and chocolate packed bite.
Easy cream puffs
Everybody loves cream puffs (or maybe I just love them enough for everybody, haha). These little puffs are made using a cheater method- puff pastry.
Now I know these aren’t really puff pastries as you know it, but what most people think of is a batter made on the stove with eggs and a TON of hand whisking. This momma has bad wrists and will cut corners when needed.
Using puff pastry reduces time and effort (and wrist pain) while giving us cute shaped puffs! We can use cookie cutters to get the shape and size we want, without fail every time. You can’t say the same about actual cream puff dough, now can you?
The homemade raspberry whipped cream inside makes up for the corners we cut and after one bite, everything will be forgiven. 😉
Raspberry cream puff ingredients
- Whipping cream
- Fresh raspberries
- Vanilla extract
- Puff Pastry
- Semi-sweet chocolate chips
What you’ll need to make this recipe
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Tips for making heart shaped cream puffs
You can make any size or shape you want with these puff pastry sheets, but my favorites have been the 2 inch diameter sized hearts. They’re small enough for 2 or 3 bites and you can make a lot with two sheets of dough.
The only real trick is making sure to plan out exactly how you’re going to cut them from the thawed dough because you can’t re-roll it and expect good results. Puff pastry only puffs once.
The raspberry cream filling is not overly sweet. In fact, it’s pretty refreshing with the fresh berry flavors and just enough sweetness to accent it. You can however add more sugar, to taste if you want it sweeter.
FAQ’s about cream puffs
A cream puff is a light pastry (usually round) and filled with whipped cream or a cream filling.
If stored in an airtight container in the fridge, you can expect your cream puffs to last about 2 days. For best results eat them soon rather than later so that they don’t become soggy.
You can freeze cream puffs in an airtight container in the freezer for up to 2 months. Simply place a few on the counter for about 15 minutes to thaw when you want to eat them and you’re good to go!
How to make Valentine cream puffs
Thaw the puff pastry and preheat the oven to 400 degrees F.
Combine the water and egg in a small bowl for the egg wash. Set aside for later.
Place the metal mixing bowl and mixers in the freezer for later.
Cut out heart shapes from the puff pastry, trying to get them as close together as possible to avoid wasting the dough.
Place cut out hearts on a parchment-lined baking sheet. Continue until all are cut.
Brush the tops with the egg wash. Bake for 12-15 minutes until golden brown. Let cool.
In a small bowl, mash the raspberries and half of the sugar.
Beat the whipping cream at high speed in the bowl from the freezer until soft peaks form.
Add in the remaining sugar and vanilla and then continue beating until stiff peaks form.
Fold in the raspberry mixture until well mixed.
Place the raspberry whipped cream into a bag and snip the corner.
Slice your cooled puff pastry hearts in half horizontally and pipe the cream onto the bottom half before topping with the top half like a sandwich.
Continue until all hearts have been filled.
In a small bowl, melt the chocolate in the microwave in 30-second intervals until smooth.
Drizzle over the hearts and add sprinkles if desired.
Place in the fridge for chocolate to set (about 5-10 minutes).
Serve cold and enjoy.
More great recipes to try
- Instant Pot Beef Back Ribs
- Easy Shepherd’s Pie with Instant Mashed Potatoes
- Instant Pot Green Beans
- Easy Spinach Bacon Quiche
- Simple Meatloaf Recipe with Oatmeal
- Instant Pot Bacon
Valentine Cream Puffs with Raspberry Whipped Cream
- Heart shaped cookie cutters
- 1 pint whipping cream
- 6 oz fresh raspberries
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 sheets puff pastry (1 box)
- 1 large egg
- 1 Tbsp water
- 1 cup semi-sweet chocolate
- Valentines Sprinkles
- Thaw your puff pastry on the counter for a good hour or until it's thawed enough to cut and unfold without breaking.
- Preheat your oven to 400 degrees F.
- In a small bowl combine the egg and the water and beat well. Set aside. This is the egg wash.
- Place the metal bowl of a stand mixer and the electric beaters in the freezer. This will help get the whipped cream to form up more quickly.
- Using a heart shaped cookie cutter, cut out the shapes from the puff pastry. Try to squeeze the hearts as close together as you can because you will not be able to re-roll the dough for another use.
- Place the heart puff pastries on a parchment lined baking sheet. Brush the tops with the egg wash.
- Bake in the oven for 12-15 minutes or until golden brown and puffed. Allow to cool completely.
- In a small bowl, mash the raspberries with half of the sugar. If desired, you can strain the juice to remove seeds, or leave them in.
- Remove the metal bowl and beaters from the freezer.
- Pour the whipping cream into the bowl and beat on high until soft peaks form (about 1-2 minutes).
- Add in the vanilla and the remaining sugar and continue to beat until stiff peaks form (about another 3 minutes).
- Fold in the raspberry mixture until well combined.
- Place the raspberry whipped cream into a bag with the corner snipped off, or use a pastry bag with fitted round nozzle.
- Slice the puff pastry hearts in half horizontally and pipe the whipped cream onto the bottom half before topping with the other half like a sandwich.
- Continue until all cream puffs have been filled.
- In a small bowl, melt the chocolate chips in the microwave in 30 second intervals, stirring well between each until smooth.
- Drizzle the chocolate over the top of the cream puffs and add festive sprinkles if desired.
- Place in fridge for about 5-10 minutes until the chocolate has set. Serve cold and enjoy.