Raspberry heart whipped cream puffs {Valentine's Day}

Choux chantilly cœur framboise {Saint-Valentin}

Février approche à grands pas et apporte avec lui la Saint-Valentin, fête de l’amour par excellence, on l’aime ou on la déteste (mais alors on la déteste vraiment !). Bon oui je sais la Saint-Valentin, c’est quand même 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 préparerez ce jour-là pour votre dulcinée/votre jules (oui car sachez Messieurs que les hommes ne sont pas obligés d’offrir des fleurs et/ou des chocolats même 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…

Choux chantilly cœur framboise {Saint-Valentin}

Raspberry heart whipped cream puffs {Valentine's Day}

2016-01-28 13:39:19

Pour 6-8 choux

To print

Ingredients

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)

Preparation

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.

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