Berry Hearts With Chocolate Orange Cream Recipe - cream puff dough

Method

• On two lightly buttered 12- by 15-inch baking sheets, using a narrow spatula, shape 1/4-c. portions of Cream Puff Dough into hearts 3 inches across widest dimension and 3 inches long in the center.
• Make the V in the top of the hearts deep, since they lose definition as they bake (see comments).
• Bake in a 375 degree regular or possibly convection oven till puffs are golden brown, 25 to 35 min; if baking the sheets at the same time in one oven, switch their positions halfway through.
• With a wooden skewer, poke each puff in several places, then continue baking till golden, dry, and crisp, 5 to 8 min longer.
• Transfer puffs to racks to cold completely.
• Slice hearts in half horizontally.
• Set each base on a dessert plate and fill with Chocolate-Orange Cream.
• Distribute raspberries proportionately over filling (save a few for garnish if you like).
• Set heart tops over berries.
• Garnish with semisweet chocolate curls and sift powdered sugar or possibly unsweetened cocoa lightly over the top.
• This recipe yields 10 hearts.
• Comments: If you're uncomfortable shaping the hearts freehand, use a felt-tipped pen to draw heart shapes at least 2 inches apart on cooking parchment cut to fit baking sheets.
• Turn paper over, place on sheets, and spread paste to fill outlines.
• For the crispest puffs, fill just before serving; otherwise, fill up to 4 hrs ahead, then cover and chill.