This delightful Heart Choux with Craquelin comes together in about 45 minutes and uses a simple baking method that makes this a quick and easy dessert recipe that your family will love! You can easily switch up the flavors by using different fruits or fresh ingredients, making it a versatile treat perfect for using up those odds and ends in your fridge. Plus, it’s a fantastic way to impress at any gathering, or just indulge during a cozy night in!
Ingredients Breakdown
Choux Pastry
- 65 g Milk : Milk adds richness and moisture to the dough. You can substitute with almond milk for a dairy-free option.
- 65 g Water : Water helps create steam for the choux to puff up! Feel free to replace it with more milk if you prefer.
- 60 g Butter : Butter is going to give you the best flavor and texture for this recipe. I like to use unsalted butter so that I can control the sodium level myself. You can use margarine or coconut oil if you’re looking for butter alternatives.
- ½ tsp Salt : Just a couple pinches of salt enhance the flavors beautifully. Sea salt works great here as well.
- ½ tsp Sugar : This is a small amount to balance flavors. You can leave it out if you want a less sweet dough.
- 70 g All-Purpose Flour : All-purpose flour is essential for the structure of the choux. Gluten-free flour should work as a substitute, though your texture may differ.
- 110 g Eggs (about 2 large) : Eggs are what give the choux its rise and structure. If you’re short on eggs, you might try a flaxseed egg, but I haven’t tested it myself here.
Craquelin Topping
- 60 g Softened Butter : I prefer real butter for this because it yields a rich taste. You can try coconut oil instead!
- 80 g All-Purpose Flour : This will bind the craquelin together nicely. Again, feel free to use gluten-free flour as a substitute.
- 75 g Brown Sugar : Brown sugar gives a delightful caramel flavor that pairs perfectly with the sweetness of the choux. You can replace it with white sugar if that’s what you have.
- Red Food Coloring : This is optional, but it makes your hearts pop! Natural coloring options are awesome if you prefer less artificial ingredients.
Raspberry Curd Filling
- 200 g Raspberries (fresh or frozen) : Fresh or frozen raspberries work well, making this treat berry-licious!
- 50 g Sugar : You can adjust the sweetness based on how tart your berries are.
- Pinch of Salt : A couple pinches of salt balances the sweetness beautifully.
- Pinch of Vanilla : Vanilla extract adds a fragrant aroma that makes everything smell divine!
- 1 Medium Egg : This helps thicken your curd! If you’re looking for a vegan alternative, try cornstarch instead.
- 5 g Cornstarch : This will stabilize your curd. If you’re out, I’ve heard that arrowroot works, too.
- 25 g Lemon Juice : Fresh lemon juice adds a zing that brightens the raspberry flavor perfectly. Bottled lemon juice can work in a pinch, but fresh is always better.
- 60 g Cold Butter : This enhances the creamy texture of the curd. If you’re dairy-free, stick to coconut cream.
Whipped Cream
- 400 g Heavy Cream : Heavy cream gives you that nice fluffiness. You could swap in coconut milk, but the texture will differ!
- 20 g Sugar : Sugar adds sweetness to your whipped cream; adjust to your taste. Powdered sugar can work, too!
- Pinch of Vanilla : Seriously, who doesn’t love vanilla? I mean, it’s basically the essence of life, right?
The Cooking Process
How to Make Heart Choux with Craquelin
Prepare the Craquelin (15 minutes prep, 30 minutes chilling):
- In a bowl, mix together softened butter, flour, and brown sugar until you have a smooth, pliable dough. Wrap this up in plastic wrap or parchment paper and roll out to about 1-2 mm thick. Pop it in the freezer for at least 30 minutes (or overnight if you want to prep ahead!).
Make the Raspberry Curd (15 minutes cooking):
- In a small saucepan, combine your raspberries with a bit of sugar and simmer over medium heat, stirring frequently until the berries break down and become juicy. Remove from heat. Add in lemon juice, vanilla, and a pinch of salt. Next, mix in the cornstarch and the egg until perfectly combined. Return to low heat, stirring constantly until thickened, this should take just a few minutes. Don’t forget to add your cold butter at the end until it’s fully incorporated. Cover directly with plastic wrap to prevent a skin and let it cool completely!
Choux Pastry Time (15 minutes prep, 25 minutes baking):
- In a medium saucepan, combine milk, water, butter, salt, and sugar. Bring it to a boil and oh!, that smell is heavenly already! Remove the pan from heat and add all the flour at once, stirring with a wooden spoon until a ball forms (yep, scrape the yummy bits off the bottom!).
- Put it back on low heat until it forms a thin film on the bottom. Transfer the dough to a mixing bowl and let cool for about 5-10 minutes. Gradually add the eggs one at a time until fully incorporated—this is where the magic happens!
Bake the Choux (30 minutes):
- Preheat your oven to 220°C (428°F). On two sheets of parchment paper, draw 10-12 hearts using a cookie cutter. Flip the paper over, so the pencil marks are facing down.
- Fill a piping bag with your choux mixture and pipe heart shapes onto the parchment – keep piping until the heart is plump and beautiful!
- Remove your craquelin from the freezer, and using the same heart cutter, cut out shapes and carefully place them on top of your choux hearts.
- Slide them into your oven and lower the temperature to 180°C (356°F) and bake for 25 minutes, do NOT open the door! Just let them bake and rise beautifully.
Assembly (10 minutes):
- While your choux cools, whip up that heavy cream with sugar and a pinch of vanilla until soft peaks form. Grab your cooled raspberry curd and load it into another piping bag.
- Cut each choux heart in half and pipe in a generous amount of raspberry curd, followed by sweet whipped cream. And there you have it!
Happy snacking!
Why This Recipe Works
Crowd-Pleaser
- These Heart Choux with Craquelin are an undeniable showstopper! The crispy exterior, paired with the creamy raspberry curd and whipped cream filling, creates a dessert everyone will love. Just wait until you see the smiles!
Quick & Easy
- Seriously, they come together in under 45 minutes including chilling time! These are perfect for when you’re in a pinch but want something special for the family.
Customizable
- You can switch up the fruits, fillings, or even colors if you’re feeling fun! The best part is that you can use whatever you have on hand, making it super versatile.
Comfort Food
- When it comes to dessert, few things rank higher on the comfort scale than a fluffy pastry filled with sweet goodness. The creamy raspberry curd lends nostalgia but with an exciting twist, it’s like a warm hug, really!
Serving Suggestions
Such a lovely sweet treat can be served at brunch, as an after-dinner dessert, or as a fun snack for the kids. Pair them with a scoop of vanilla ice cream or a cup of coffee for a delightful afternoon pick-me-up!
Storage and Reheating
These Heart Choux are best enjoyed fresh, but if you have any leftovers (which is unlikely!), the choux can be stored in an airtight container in the fridge for up to 2 days. Just know that the filling has a short shelf life, so eat those choux quickly! You can freeze the choux unfilled for up to a month; just let them cool completely before wrapping tightly in plastic. Reheat in a preheated oven at 180°C (356°F) for 5-8 minutes, and they’ll be delicious all over again.
If you loved this Heart Choux with Craquelin recipe, be sure check out my Valentine’s Day Heart Cookies, my Easy Cranberry Curd Tart, or my Apple Valentine Tart!
Remember, cooking is all about bringing joy to your family’s table. So whip up these Heart Choux and share the love, laughter, and adorable little heart shapes with those you care about most. And who knows, maybe this will become your new go-to dessert recipe, too!
Enjoy your baking adventure! For more Recipe Follow us in Pinterest.
Heart Choux with Craquelin
Delightful Heart Choux with Craquelin are quick to prepare and perfect for impressing at gatherings or indulging at home. These versatile treats can be customized with various fruits and flavors.
Ingredients
Method
Preparation of Craquelin
- In a bowl, mix together softened butter, flour, and brown sugar until smooth. Wrap in plastic wrap and roll out to about 1-2 mm thick. Freeze for at least 30 minutes.
Making Raspberry Curd
- In a small saucepan, combine raspberries and sugar, and simmer until juicy. Remove from heat, add lemon juice, vanilla, salt, cornstarch, and egg, then return to low heat until thickened. Incorporate cold butter at the end and cool completely.
Choux Pastry Time
- Combine milk, water, butter, salt, and sugar in a saucepan. Bring to a boil, remove from heat, and add all flour, stirring until a ball forms.
- Return to low heat until a thin film forms on the bottom. Let cool, then gradually add eggs until fully incorporated.
Baking the Choux
- Preheat oven to 220°C (428°F). Draw heart shapes on parchment paper, flip over, and pipe choux mixture onto it. Top with frozen craquelin shapes and bake at 180°C (356°F) for 25 minutes without opening the oven.
Assembly
- Whip cream with sugar and vanilla until soft peaks form. Cut each choux heart in half and pipe in raspberry curd followed by whipped cream.
Notes
Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Unfilled choux can be frozen for up to a month and reheated in a preheated oven at 180°C (356°F) for 5-8 minutes.