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heart shaped cream puff on plate with whipped cream and strawberries

Heart Shaped Cream Puffs with Strawberries Recipe

These heart-shaped cream puffs with fresh strawberries are a wonderful dessert for Valentine's Day - or any day!
5 from 34 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 4
Calories 406 kcal

Equipment

  • Heavy-bottomed saucepan
  • Rubber spatula
  • Baking Sheet Pan
  • Parchment paper or silicone baking mat
  • Pastry bags

Ingredients
 
 

Pate a Choux

  • 1 Cup water
  • 6 Tablespoons butter, unsalted
  • ¼ teaspoon salt
  • 1 ⅛ Cup all-purpose flour
  • 5 large eggs room temperature
  • 1 large egg, lightly beaten for brushing over top of pastry
  • 2 Tablespoons granulated sugar (for sprinkling over hearts prior to baking)

Cream Filling

  • 1 ½ Cups Heavy Whipping Cream (1 ½ cups)
  • 2 Tablespoons Powdered 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 powdered 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...)

Nutrition

Calories: 406kcalCarbohydrates: 48gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 306mgPotassium: 161mgFiber: 2gSugar: 16gVitamin A: 766IUVitamin C: 35mgCalcium: 39mgIron: 2mg
Keyword heart-shaped cream puffs, valentine's day desserts
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