Heart Choux Buns
Crisp, delicate heart-shaped choux buns filled with velvety custard cream and tangy raspberry jam—each bite is a perfect balance of light crunch, smooth creaminess, and fruity sweetness. A dreamy Valentine’s treat to share (or keep all to yourself)!
Ingredients
For the Filling (Pastry Cream & Whipped Cream):
- 500 ml whole milk
- 175 g sugar
- 95 g egg yolks (about 5 large yolks)
- 40 g cornstarch (4 tbsp)
- 70 g butter
- 1 tbsp vanilla paste
- 200 ml cold heavy whipping cream
- raspberry jam
For the Craquelin Topping:
- 100 g all-purpose flour
- 100 g softened butter
- 100 g sugar
- pink gel colour
For the Choux Pastry:
- 125 ml water
- 125 ml whole milk
- 1 ½ tsp sugar
- ¼ tsp salt
- 100 g butter
- 160 g all-purpose flour
- 4-5 eggs large
Instructions
Make the Pastry Cream Filling
1. Heat milk and vanilla in a saucepan until it just starts to boil, then remove from heat.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly add hot milk, whisking continuously. Strain the mixture back into the saucepan.
4. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter.
5. Transfer to a bowl, cover with plastic wrap touching the surface, and chill for several hours.
Notes: - You can alway fill it with whipped mascarpone cream if you want to save time.
Prepare the Craquelin Topping
1. Beat butter and sugar until soft and fluffy. Add pink food coloring and mix well.
2. Stir in flour and mix until combined.
3. Roll the dough between two sheets of baking paper to about 2-3 mm thick.
4. Freeze for at least 1 hour, then cut into heart shapes before using.
Make the Choux Pastry
1. In a saucepan, heat water, milk, sugar, salt, and butter until it boils.
2. Remove from heat and add flour. Stir until a smooth paste forms.
3. Cook on low heat, stirring constantly, until a thin film forms on the pan.
4. Transfer to a bowl and let cool for 10 minutes.
5. Beat in eggs one at a time, stopping when the dough is smooth and falls slowly from a spoon. I suggest after the 4th egg is added then whisk the 5th egg and slowly drizzle and beat mixture. When enough egg has been added the mixture will be glossy and thin enough that a large spoonful will fall heavily from the spoon in one dollop. You do not want a runny mixture. Sometimes I don’t even use the 5th egg. (I use a mixer with a paddle attachment.)
Pipe & Bake Heart-Shaped Choux Buns
1. Preheat oven to 190c.
2. Transfer choux dough to a piping bag with a large round tip.
3. Pipe heart shapes by squeezing the dough in a "V" motion. You can create a template so that all heart choux will be the same size. Heart size approx. 3-4cm
4. Smooth any bumps with a wet finger.
5. Place a heart-shaped craquelin piece on top of each choux. Approx. 3-4cm to cover the choux.
6. Bake for 15 minutes then reduce temperature 160c and bake for 20minutes and then turn off the oven and leave them for 5 minutes before taking them out and placing them on a rack to cool.
Finish the Filling & Assemble
1. Whip cold heavy cream to medium peaks.
2. Briefly mix the chilled pastry cream, then fold in the whipped cream.
3. Transfer to a piping bag with a small round tip.
4. Place raspberry jam in a piping bag with a small round tip
5. Fill the choux buns from the side or bottom. First cream then jam and end with more cream.
4. Dust with icing sugar (optional).
Enjoy :)