Strawberry Cream Puff Hearts

Valentine’s Day doesn’t have to come with an expensive trip to the bakery. Instead, it can come with something thoughtful, delicious, and homemade that is sure to make a big impact on the loved ones you share the day with. Strawberry Cream Puff Hearts take a Butter Braid® Strawberry & Cream Cheese Pastry, cuts it into the classic heart shape, and fills it with fresh strawberries and lightly sweetened, homemade whipped cream to create a special, holiday-themed dessert with no advanced baking skills required.

This recipe works well for Valentine’s Day because it’s easy to prepare, easy to serve, and easy to customize. Whether you’re making dessert for a family dinner, a romantic date night, or a Galentine’s Day gathering, these cream puff hearts come together quickly and offer a light, shareable treat that is perfectly celebratory.

Materials Needed

• Rolling pin
• Heart-shaped cookie cutter
• Parchment-lined baking sheet
• Pastry brush
• Large mixing bowl
• Hand mixer or stand mixer with whisk attachment
• Piping bag

How to Store Your Strawberry Cream Puff Hearts

We recommend enjoying these cream puffs the same day you make them as that is when the pastry texture is freshest and crisp. If you have leftover assembled puffs, store them in an airtight container in the refrigerator for up to 2 days.

Tips for Making Strawberry Cream Puff Hearts

• If your cream becomes over-whipped and looks curdled, gently fold in a splash of cold heavy cream by hand until smooth again.
• Don’t have a heart-shaped cutter? No problem! You can use a sharp knife to carefully cut the pastry into the desired shape.

Strawberry Cream Puff Hearts

Course: DessertCuisine: FrenchDifficulty: Easy

Servings

12

servings

Approx. Calories

310

kcal

Ingredients

8

Ingredients

• Cream Puffs:

• 1 Butter Braid® Strawberry & Cream Cheese Pastry

• 1 egg, beaten

• Fresh strawberries, sliced

• Strawberry jam

• Icing sugar
  

• Whipped Cream Filling:

• 1 c. cold heavy cream or whipping cream

• 2 tbsp. granulated sugar or confectioners’ sugar

• 1/2 tsp. pure vanilla extract

Directions

• Prep the Pastry
• Remove the Butter Braid® Pastry from the packaging and set it out to thaw for about an hour. It should be pliable but still cool to the touch.
• Deconstruct the pastry and remove the filling, setting it aside. We won’t be using it for this recipe.
• Lightly flour your surface and gently roll out the pastry dough to an even thickness.
  
  
• Cut and Bake
• Using a heart-shaped cookie cutter, cut out heart shapes from the dough.
• Place the hearts on a parchment-lined baking sheet.
• Brush the tops of the hearts with the beaten egg wash using a pastry brush or similar tool.
• Bake at 350°F for 10 minutes, or until lightly golden and puffed.
• Remove from the oven and allow to cool completely.
  
  
• Make the Whipped Cream Filling
• In a large mixing bowl with a hand mixer, or stand mixer fitted with a whisk attachment, beat the heavy cream, sugar, and vanilla extract. Whip on medium-high speed for 3-4 minutes until stiff peaks form.
  
  
• Assemble the Hearts
• Place one pastry heart flat-side up.
• Pipe a layer of whipped cream on the base.
• Top with sliced strawberries.
• Spoon or drizzle a small amount of strawberry jam over the fruit.
• Pipe another thin layer of whipped cream.
• Gently place a second pastry heart on top.
• Dust lightly with icing sugar.

Tips for Making Christmas Tree Pastries

• If your cream becomes over-whipped and looks curdled, gently fold in a splash of cold heavy cream by hand until smooth again.
• Don’t have a heart-shaped cutter? No problem! You can use a sharp knife to carefully cut the pastry into the desired shape.
• Storage Information: We recommend enjoying these cream puffs the same day you make them as that is when the pastry texture is freshest and crisp. If you have leftover assembled puffs, store them in an airtight container in the refrigerator for up to 2 days.