These decadent Heart-Shaped Profiteroles are a perfect treat for any romantic occasion or sweet celebration. Filled with a zesty lemon pastry cream and with fresh, vibrant raspberries, each bite is a harmonious blend of creamy indulgence and fruity freshness, making them a perfect treat for any romantic occasion or sweet celebration.


Bon Appetit! 

Heart-Shaped Profiteroles

Ingredients

1 package pre-made puff pastry
3 cups heavy cream
5 egg yoks
3/4 cup cornstarch
1 1/2 cups sugar
1/2 cup fresh squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups raspberries
Optional: chocolate shavings for garnish

Instructions

Heart Shaped Pastry:

1. Bring puff pastry to room temperate. Unfold and flatten on flour dusted surface.

2. Take your Perforated Heart Tart Ring and press it into the puff pastry to cut out hearts. Repeat three times. Stack the 3 heart shaped cut outs on top of each, and place inside each heart shaped mold to bake. Continue until you reach your number of desired heart shaped pastries.

3. Place on your Perforated Aluminum Baking Sheet with Silicone Baking Mat and bake per packaging directions. Bake for 25 mins, or until golden brown.

4. Let cool at room temperature.

Lemon Pastry Cream:

1. Whisk together 1 cup heavy cream, egg yolks and cornstarch in a bowl. Set aside.

2. Combine the remaining 2 cups of heavy cream, sugar and lemon juice in a PRIMA MATERA Copper Saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 mins. Add the egg yolk mixture slowly, whisk constantly until it thickens (about 5 mins). Then add the salt and vanilla and whisk to combine. Put into a glass bowl. 

3. Press a piece of plastic wrap directly onto the surface of the mixture to prevent skin from forming. Let cool completely at room temperature.

4. Pour the cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer using a whisk attachment until thick and creamy.

5. Place cream in your Reusable Nylon Pastry Bag with a large tip.

Assembly: 

1. Pipe the lemon cream into the center of the pastry. Fill until pastry is puffed up and full with cream.

2. Top with raspberries or fruit of choice. Garnish with chocolate shavings.

Serve & Enjoy!

Cookware used in this recipe


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