Chocolate and raspberry hearts

chocolate and raspberry hearts
6 Item



1.Preheat oven to 220°C (200°C fan forced). Grease oven trays.
2.To make choux pastry, combine the water, butter and sugar in a medium saucepan, bring to the boil. Add flour, beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl, stand 1 minute. Beat in two of the eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
3.Spoon pastry into piping bag fitted with a 1.5cm (¾-inch) plain tube. Pipe six 10cm x 7cm (4-inch x 2¾-inch) heart shapes, about 5cm (2 inches) apart, on trays, brush with lightly beaten remaining egg.
4.Bake puffs 10 minutes. Reduce oven temperature to 160°C (140°C fan forced), bake puffs a further 20 minutes. Turn off oven, cool puffs in oven with door ajar.
5.Melt chocolate in a small heatproof bowl over a small saucepan of simmering water (make sure water doesn’t touch base of bowl). Cool slightly.
6.Beat cream in a small bowl with an electric mixer until soft peaks form, fold in chocolate until combined. Spoon mixture into piping bag fitted with a 1.5cm (¾-inch) fluted tube.
7.Cut hearts in half with a serrated knife, pipe chocolate onto base of hearts. Top with raspberries, then pastry tops. Dust with a little sifted icing sugars.

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