Choux Hearts with Summer Berries

Local foodie hero Lisa Faulkner creates some heart-shaped treats to get us in the mood for love, the perfect little treat for your loved ones

These are the perfect little heart-shaped treats for your loved ones, as well as an almost healthy afternoon indulgence, Lisa likes to make them for pudding for a dinner party.

Choux Hearts With Summer Berries
  • 90 g (3¼ oz) butter
  • 360 ml (12½ fl oz) water
  • pinch each of salt and sugar
  • 110 g (4 oz) plain flour, sifted
  • 3 whole eggs, beaten well
  • 500 ml (18 fl oz) whipped cream
  • 400 g (14 oz) mixed fresh berries
  1. Preheat the oven to 200°C (400°F), gas mark 6. Put the butter and water in a medium saucepan, add the salt and sugar, and bring to the boil. Make sure the butter is melted.
  2. Remove from the heat, add the sifted flour all at once and really beat it in with a wooden spoon until the mixture comes away from the sides of the pan. Return to the heat and cook for 2 minutes until the paste is pale. Cool a little.
  3. Add the beaten eggs, a little at a time, incorporating fully with a wooden spoon after each addition. The mixture will go glossy then back to dull. Add the eggs until the mixture is shiny again and it JUST drops off the wooden spoon. Cool the mixture for about 10 minutes.
  4. Put in a piping bag and pipe heart shapes on to a baking sheet dampened with a little water.
  5. Bake in the preheated oven for 15–20 minutes then reduce the temperature to 160°C (320°F), gas mark 3, and bake for a further 15–20 minutes until golden.
  6. When cooked, turn the hearts over and pop back into the oven for 2 minutes to dry out a little. Split each heart in half horizontally and then spoon or pipe whipped cream on the base. Top with the other half and fill the centre with the fruit. Serve immediately.

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