Valentine Cream Puffs

heart shaped cream puffs with chocolate drizzle and fresh raspberries around them.

5 from 2 votes

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.

Prep Time15

Cook Time15

Cool time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 199kcal

Author: Nicole Durham

Cost: Recipe $14.45 / Serving $0.72

Equipment

Ingredients

2 sheets (1 box) puff pastry, thawed ($6.24)

Egg Wash

1 large egg ($0.15)
1 tablespoon water ($0.00)

Raspberry Whipped Cream

6 ounce fresh raspberries ($3.47)
⅓ cup granulated sugar ($0.12)
1 pint heavy whipping cream ($3.37)
1 teaspoon vanilla extract ($0.03)

Optional Topping Ideas

1 cup semi-sweet chocolate chips ($1.07)
Valentines sprinkles

US Customary - Metric

Instructions

Thaw the puff pastry. Allow the puff pastry to thaw at room temperature for about 1 hour, just until it can be unfolded and cut without breaking.
Preheat the oven. Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the egg wash. In a small bowl, whisk together the egg and water until well combined. Set aside.
Chill the mixing tools. Place a metal mixing bowl and beaters or a whisk attachment in the freezer to help the whipped cream form faster.
Cut the pastry. Use a heart-shaped cookie cutter to cut shapes from the puff pastry, placing them close together since scraps cannot be re-rolled.
Bake the pastry. Arrange the pastry hearts on the baking sheet and brush lightly with egg wash. Bake for 12 to 15 minutes until puffed and golden. Remove from the oven and let cool completely.
Prepare the raspberry mixture. In a small bowl, mash the raspberries with half of the sugar. Strain to remove seeds if desired.
Whip the cream. Remove the chilled bowl and beaters from the freezer. Add the heavy whipping cream and beat on high until soft peaks form, about 1 to 2 minutes. Add the vanilla and remaining sugar and continue beating until stiff peaks form.
Combine the filling. Gently fold the raspberry mixture into the whipped cream until evenly combined.
Fill the pastries. Transfer the raspberry whipped cream to a piping bag or plastic bag with the corner snipped. Slice each puff pastry heart in half horizontally and pipe the filling onto the bottom half, then top with the other half.
Add toppings. Melt the chocolate chips in the microwave in 30 second intervals, stirring between each, until smooth. Drizzle over the filled pastries and add sprinkles if desired.
Set and serve. Refrigerate for 5 to 10 minutes until the chocolate sets. Serve chilled.

Notes

Pastry shapes. Puff pastry can be cut into any shape or size. About 2-inch hearts work well. Plan cuts carefully since scraps cannot be reused.
Sweetness. The raspberry filling is lightly sweet with a fresh berry flavor. Adjust sugar to taste if desired.
Storage. Store filled pastries in an airtight container in the refrigerator for up to 2 days.
Freezing. Cream puffs may be frozen for up to 2 months. Thaw at room temperature for about 15 minutes before serving.

Nutrition