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Heart-Shaped Cream Puffs with Strawberries – A Valentine’s Day Dessert

Heart-shaped cream puffs are the ultimate dessert for Valentine’s Day – or any day! These single serving desserts are made with a pate a choux dough, filled with sweetened whipped cream and strawberries.

heart shaped cream puff on plate with whipped cream and strawberries

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Not much screams Valentine’s Day more than a heart-shaped dessert full of sweetened whipped cream and fresh strawberries. Although this dessert takes a bit of time, the steps are easy to follow. Check out my YouTube video for a visual demonstration of the steps.

Steps to make the heart-shaped cream puffs (with strawberries):

Macerate the strawberries

  • Remove the strawberry stem. Rinse and pat dry with a paper towel. Slice into 1/4″ slices, place in a bowl and toss with granulated sugar.
  • Set the bowl aside until ready to assemble the cream puffs. Note: the strawberries may be prepared the day before assembling the dessert. If so, cover and store in the refrigerator.
macerating strawberries in a bowl

Make the pate a choux:

  • Combine water, butter and salt in a large saucepan. Place over medium-high heat. Bring to a boil, stirring occasionally.
  • Remove pan from the heat once it begins boiling. Add flour and stir until smooth.
  • Return pan to the heat and cook. Stir constantly until the paste dries slightly (it will begin pulling away from the sides of the pan).
  • Transfer the paste to the bowl of a stand-mixer. Using the paddle attachment, mix on the lowest speed to cool the paste slightly (about 1 minute).
  • Add the eggs while the mixer is still running. Increase the speed to medium and continue mixing until the eggs are absorbed and mixture is cooled (3- 4 minutes).
pate a choux in stand mixer
Pate a choux

Pipe heart shapes:

  • Prepare a sheet of parchment paper to fit on a sheet pan.
  • Draw four 4″ hearts on the parchment paper 2 inches apart. Turn paper over and place on sheet pans.
  • Fit a pastry bag with a ¼” wide tube or star piping tip. Fill piping bag with Pate a Choux.
  • Hold the piping bag perpendicular and 1″ above the drawn hearts on the paper. Pipe the Pate a Choux onto the parchment paper following the lines. Pipe another line around the outside of the first line. Pipe a third line in-between the two lines.
piping four cream puffs on parchment paper

Assemble the cream puffs:

  • Slice off the top third of each heart pastry. Place the bottom on a serving dish.
  • Combine confectioners’ sugar and heavy cream in a bowl. Whip until cream reaches stiff peaks. Transfer cream to a piping bag.
  • Pipe whipped cream rosettes around the bottom of the heart.
  • Place strawberries on top of the whipped cream. Drizzle juice from macerated strawberries over the whipped cream and strawberries.
  • Place top of heart over the bottom to create a sandwich. Press very lightly to secure.
  • Finish as desired (e.g. sprinkle with powdered sugar, drizzle with melted chocolate, etc…)
filling pate a choux with whipped cream and strawberries

FAQs

Can I make the dessert without a cookie cutter?

Yes. You may draw your own heart or print a template from Google images.

Can I freeze the pate a choux (cream puffs)?

Yes. The baked cream puffs may be frozen for up to 2 months. Wrap each individually and place in an airtight container. Let the cream puffs defrost on at room temperature and fill with whipped cream and strawberries.

How long will the finished dessert last?

After assembling the hearts, place in the refrigerator. Serve the same day the hearts are assembled.

heart shaped cream puff on plate with whipped cream and strawberries

Heart Shaped Cream Puffs for Valentine’s Day

These heart-shaped cream puffs with fresh strawberries are a wonderful dessert for Valentine's Day – or any day!
5 from 12 votes
Prep Time 30 mins
Cook Time 15 mins
Course Dessert
Servings 4

Ingredients
  

Pate a Choux

  • 8 fluid ounces water (1 cup)
  • 3 ounces butter, unsalted (6 tablespoons)
  • ¼ teaspoon salt
  • 5 ounces all-purpose flour (1 ⅛ cups)
  • 5 large eggs room temperature
  • 1 large egg, lightly beaten (for egg wash prior to baking)
  • 2 Tablespoons granulated sugar (for sprinkling over hearts prior to baking)

Cream Filling

  • 12 fluid ounces Heavy Whipping Cream (1 ½ cups)
  • 2 Tablespoons Confectioners Sugar (add more sugar for a sweeter whipped cream)

Macerated strawberries

  • ½ Pint Fresh Strawberries, sliced ¼" thick (frozen strawberries may also be used)
  • 2 Tablespoons Granulated Sugar (for macerating strawberries)

Instructions
 

Prepare Pans

  • Prepare a sheet of parchment paper to fit on a sheet pan.
  • Draw four 4" hearts on the parchment paper 2 inches apart. Turn paper over and place on sheet pans.

Macerate Strawberries

  • Slice strawberries into ¼" slices. Place in a bowl.
  • Sprinkle 2 tablespoons sugar over the strawberries. Toss to coat.
  • Cover strawberries with a kitchen towel and place in refrigerator.

Pate a Choux

  • Preheat oven to 425° F
  • Combine water, butter and salt in a large saucepan. Place over medium-high heat. Bring to a boil, stirring occasionally.
  • Remove pan from the heat once it begins boiling. Add flour and stir until smooth.
  • Return pan to the heat and cook. Stir constantly until the paste dries slightly (it will begin pulling away from the sides of the pan).
  • Transfer the paste to the bowl of a stand-mixer. Using the paddle attachment, mix on the lowest speed to cool the paste slightly (about 1 minute).
  • Add the eggs while the mixer is still running. Increase the speed to medium and continue mixing until the eggs are absorbed and mixture is cooled (3- 4 minutes).

Pipe the Hearts Using the Pate a Choux Paste

  • Fit a pastry bag with a ¼" wide tube or star piping tip. Fill piping bag with Pate a Choux.
  • Hold the piping bag perpendicular and 1" above the drawn hearts on the paper. Pipe the Pate a Choux onto the parchment paper following the lines. Pipe another line around the outside of the first line. Pipe a third line in-between the two lines.
  • Bake for 6 minutes, rotate pan and bake an additional 6 minutes. The pastries should be well risen and golden brown on top.
  • Cool completely.

Assemble the Cream Puff Hearts

  • Slice off the top third of each heart pastry. Place the bottom on a serving dish.
  • Combine confectioners' sugar and heavy cream in a bowl. Whip until cream reaches stiff peaks. Transfer cream to a piping bag.
  • Pipe whipped cream rosettes around the bottom of the heart.
  • Place strawberries on top of the whipped cream. Drizzle juice from macerated strawberries over the whipped cream and strawberries.
  • Place top of heart over the bottom to create a sandwich. Press very lightly to secure.
  • Finish as desired (e.g. sprinkle with powdered sugar, drizzle with melted chocolate, etc…)

Video

Keyword heart-shaped cream puffs, valentine’s day desserts
Tried this recipe?Let us know how it was!

4 Comments

  1. Julie Ann

    Reply

    5 stars
    This is such a wonderful Valentine dessert!!! I love the heart shape and I could eat a dozen of these. Can’t wait to use this recipe.

  2. Beth

    Reply

    5 stars
    These look as beautiful as they do delicious! They’re a lot easier to make than I would have thought, too.

  3. Andy T

    Reply

    5 stars
    I did a test run of these for my Valentines Day dessert. Didn’t know it was so easy to make such a pretty and tasty dessert.

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