Choux Pastry Hearts

INSTRUCTIONS FOR CHOUX HEARTS

• 1
  Prepare baking sheets with parchment paper, on which you can pre-draw hearts using a template. Leave spaces between them, as the hearts will puff up a lot in the oven.
• 2
  In a pot over medium heat, bring 135 g of water, milk, butter, sugar, and salt to a boil, stirring occasionally. Once it reaches a boil, remove the pot from the heat and quickly stir in the flour. Return to the heat and stir vigorously until the mixture forms a smooth, sticky, compact dough (it should resemble thick mashed potatoes or potato dumpling dough). Continue stirring for about two more minutes (this will evaporate some of the liquid and bind the dough sufficiently). A light, non-burnt coating should form on the bottom of the pot.
• 3
  Immediately transfer the dough to a stand mixer bowl, attach the flat beater, and mix on low speed (minimum) for a few minutes. This will lower the temperature and ensure that the moving dough does not dry out. Once the bowl's sides are no longer hot but still warm, you can increase the speed slightly (level 1) and gradually mix in one egg at a time. Occasionally scrape the dough from the sides. Mix until smooth, shiny, and creamy in consistency (the consistency should be such that the dough holds its shape – monitor this before adding the last egg and do not add it entirely if unnecessary). If you do not have a stand mixer, a hand mixer will also work. If the dough has not completely cooled during mixing (and adding eggs), cover the surface with plastic wrap and place it in the refrigerator for a while.
• 4
  Meanwhile, prepare a piping bag with a finely cut tip (it can also be round with a diameter of 0.8 cm, or simply cut the tip of the bag). Transfer the cold dough into it and pipe hearts onto the baking sheet (or three to four sheets) lined with a baking mat or parchment paper.
• 5
  Preheat the oven to 180 degrees (top and bottom heat) and bake the hearts one sheet at a time for 30 – 35 minutes until golden (do not open the oven during baking and do not remove them too early, as underbaked hearts will not hold their shape). Then let them cool on a wire rack.

INSTRUCTIONS FOR RASPBERRY JELLY

• 1
  Place the raspberries in a saucepan and heat slowly until softened. Add sugar and blend with an immersion blender. Soak the gelatin in cold water. Once it softens after a few minutes, squeeze it out and add it to the raspberries. If the raspberries have cooled in the meantime, reheat them before adding the gelatin. The heat will dissolve the gelatin (but it must not boil). Let it cool, either in a piping bag or a bowl, in the refrigerator, but be careful not to let it set completely.

INSTRUCTIONS FOR VANILLA CREAM

• 1
  Mix the pudding powder, sugar, and egg yolks in a stainless steel bowl with a whisk until smooth. Bring the milk to a boil over medium heat and remove from the heat. Mix approximately half of the milk with the resulting mixture until smooth and pour it into the remaining milk. Return to the stove and bring to a boil over low heat, stirring vigorously. Then stir for about 2 more minutes. Remove from the heat and mix in the butter with an immersion blender. Cover with plastic wrap so that it touches the surface and refrigerate until it reaches room temperature.
• 2
  Once the pudding is at room temperature, beat it with a hand mixer. Whip the cream until stiff and fold it into the beaten pudding mixture with a spatula.

INSTRUCTIONS FOR THE GLAZE

• 1
  Heat the fruit with lemon juice until softened. Pass through a sieve. Add powdered sugar and mix until smooth.

ASSEMBLING THE HEARTS

• 1
  Cut the cooled shells lengthwise. Dip the tops into the pink glaze and let them set (you can also let them cool in the refrigerator).
• 2
  Place a thin layer of jelly on the bottom of the shell (it's ideal to use a piping bag with a cut tip, but a spoon will also work). Put the cream in a bag with a star tip and pipe it onto the jelly. You can decorate with sliced raspberry pieces. Cover with the top part of the heart and enjoy.