Raspberry heart whipped cream puffs {Valentine's Day}
FĂ©vrier approche Ă grands pas et apporte avec lui la Saint-Valentin, fĂªte de l’amour par excellence, on l’aime ou on la dĂ©teste (mais alors on la dĂ©teste vraiment !). Bon oui je sais la Saint-Valentin, c’est quand mĂªme dans 15 days, mais j’ai une bonne excuse car on est jamais assez en avance !
Alors si vous aimez (or not) la Saint-Valentin, vous devez vous demander ce que vous prĂ©parerez ce jour-lĂ pour votre dulcinĂ©e/votre jules (oui car sachez Messieurs que les hommes ne sont pas obligĂ©s d’offrir des fleurs et/ou des chocolats mĂªme si, let's admit it, we like it anyway !). Exit chocolate this year because I have concocted a light recipe for you : whipped cream puffs with a raspberry heart to make it capsize. And since you are a bunch of little rascals (yes I'm going quickly), no need to tell you what you can do with your leftover whipped cream…
- 55 g of flour
- 100 grams of milk
- 45 g of butter
- 2 medium eggs
- 1 pinches of sugar
- 1 pinches of salt
- 125 g raspberries
- FOR THE CRACKER
- 30 g of flour
- 30 grams of sugar
- 20 g of butter
- FOR THE WHIPPED CREAM
- 12 whipping cream
- 30 g of mascarpone
- 1/2 vanilla pod
- 30 grams of sugar
- pink food coloring (optional)
- Prepare the cracker by sanding all the ingredients with your fingertips, spread the dough obtained on 3 mm on a sheet of baking paper and reserve in the freezer.
- For the choux pastry by heating the milk, sugar, salt and butter together in a saucepan. When everything is melted, add the flour all at once and mix with a wooden spoon. Turn the dough in the pan to dry it out for 2 To 3 minutes. Put the dough in a bowl and let it rest 3 minutes.
- Preheat the oven to 250° in static heat.
- Then add the eggs one by one to the choux pastry, stirring well between each with a wooden spoon. Then pour the batter into a piping bag..
- On a baking sheet, make cabbage 4 cm in diameter by holding your piping bag vertically to the plate, cut sharply. Be sure to space them out.
- Cut out the cracker using a cabbage-sized cookie cutter and place on top.
- Put in and turn off the oven. Let it cook 20 minutes. At the end of 20 minutes turn the oven back on at 180° in static heat and let dry 15 minutes. Do not open the oven door before the cabbage is finished cooking. ! Take them out of the oven and let them cool..
- Prepare the whipped cream, for this, beat together the mascarpone and the cream with the vanilla seeds until you obtain a firm whipped cream. Add icing sugar and coloring if desired and stir. Put the whipped cream in a piping bag with a fluted tip and keep cool.
- Cut the top of the cabbage and pipe a little whipped cream into the bottom of the cabbage. add 3-4 raspberries then poach whipped cream again. Put the hat on top and enjoy.
Emilie
Miss Pat'
28.1.16Roooooh ! Ton dessert, your photos are beautiful ! I have just finished my photographs for this contest. Bon, I find that my creations are less pretty, but the important thing is really to participate, and discover our recipes, to share ! Well done for your work đŸ˜‰ Kisses !
Emilie
28.2.16Thanks my beauty, I'm touched đŸ™‚
Kisses
Melina & Chocolat
28.1.16How cute are they ! And I love your pastel pink decor đŸ™‚ Superb
Emilie
28.2.16Thank you Melina đŸ˜‰
Nadia Chougui
28.1.16Hello Emily !
I wanted to say a few words to you…
It's wonderful your cabbage đŸ™‚
I love your photos too ^_^
Happy Valentine's Day in advance, bises xX
Emilie
28.2.16Oh thank you Nadia, it's too cute đŸ˜‰
Kisses to you <3
BoopCook
28.1.16they are very greedy !
Emilie
28.2.16Thank you Matilda đŸ˜‰
Agnes de Gourmande & crazy
28.1.16Crisp, fondant, sugar, just like i like đŸ™‚
Emilie
28.2.16Thank you Agnes đŸ™‚
Crystal
28.1.16They catch my eye these little raspberry whipped cream puffs, all that I love. Thank you for this great recipe, even though i am trying to lose weight right now.
Emilie
28.2.16Merciii đŸ™‚
pholisophie
28.1.16It is so beautiful !!!!!!!!!!!!!! I fall for the little cracker !
Emilie
28.2.16merciiii <3
Muriel
29.1.16Too Too COOL ! … đŸ™‚
Emilie
28.2.16Thank you Mounette đŸ˜‰
CHOUQUETTES & MASCARA
29.1.16They are really really sublime these little cabbages !
I adore. I'm not sure I'll do them that well., but i will try !
Really congratulations for your photos !
I wish you a good day.
Kisses
Emilie
28.2.16Don't worry it's not complicated đŸ˜‰
Audrey
29.1.16Everything is rosy but for all that it is not silly!! There is a little English charm with these plates! This dessert is in itself a true declaration of love (it's me who's stupid for once!! ) In any case, it's going to be difficult to make prettier as a participation!
Emilie
28.2.16Oh many thanks Audrey, it's you who is cute đŸ˜‰
Coco
29.1.16Really pretty these little puffs and greedy as it should be!
Emilie
28.2.16Thank you Coco đŸ˜‰
Make me bite !
30.1.16To chew !!
Emilie
28.2.16Yes đŸ™‚