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. Quand l'ensemble est bien fondu, ajoutez la farine d'un seul coup et mélangez à l'aide d'une cuillère en bois. 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, coupez d'un coup sec. Be sure to space them out.
- Découpez le craquelin à l'aide d'un emporte pièce de la taille des choux et disposez sur le dessus.
- 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. N'ouvrez surtout pas la porte du four avant la fin de cuisson des choux ! Take them out of the oven and let them cool..
- Prepare the whipped cream, pour cela battez ensemble le mascarpone et la crème avec les grains de vanille jusqu'à obtention d'une chantilly ferme. 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™‚