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}

Choux chantilly cœur framboise {Saint-Valentin}

Raspberry heart whipped cream puffs {Valentine's Day}
Pour 6-8 choux
To print
  1. 55 g of flour
  2. 100 grams of milk
  3. 45 g of butter
  4. 2 medium eggs
  5. 1 pinches of sugar
  6. 1 pinches of salt
  7. 125 g raspberries
  9. 30 g of flour
  10. 30 grams of sugar
  11. 20 g of butter
  13. 12 whipping cream
  14. 30 g of mascarpone
  15. 1/2 vanilla pod
  16. 30 grams of sugar
  17. pink food coloring (optional)
  1. 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.
  2. 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.
  3. Preheat the oven to 250° in static heat.
  4. 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..
  5. 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.
  6. Cut out the cracker using a cabbage-sized cookie cutter and place on top.
  7. 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..
  8. 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.
  9. 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.
aime & mange https://aime-mange.com/
Choux chantilly cœur framboise {Saint-Valentin}


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  • Miss Pat'

    Roooooh ! 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 😉 Kisses !

    • Emilie

      Thanks my beauty, I'm touched 🙂

  • How cute are they ! And I love your pastel pink decor 🙂 Superb

  • Nadia Chougui

    Hello Emily !
    I wanted to say a few words to you…
    It's wonderful your cabbage 🙂
    I love your photos too ^_^
    Happy Valentine's Day in advance, bises xX

    • Emilie

      Oh thank you Nadia, it's too cute 😉
      Kisses to you <3

  • BoopCook

    they are very greedy !

  • Crisp, fondant, sugar, just like i like 🙂

  • Crystal

    They 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.

  • pholisophie

    It is so beautiful !!!!!!!!!!!!!! I fall for the little cracker !

  • Muriel

    Too Too COOL ! … 🙂

  • They 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.


  • Audrey

    Everything 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

      Oh many thanks Audrey, it's you who is cute 😉

  • Coco

    Really pretty these little puffs and greedy as it should be!

  • Make me bite !

    To chew !!