Heart-Shaped Puff Pastry with Raspberry Cream

Ingredients

• 125 ml water
• 25 g butter
• 1 pinch salt
• 75 g wheat flour
• 15 g cornstarch
• 0.5 tsp Baking powder
• 2 Eggs
• 250 g raspberries
• 200 g mascarpone
• 1 tsp grated lemon zest
• 4 tbsp powdered sugar
• 150 ml heavy cream (at least 30% fat)
• powdered sugar for dusting

Instructions

1. 1.

   Preheat the oven to 200°C (Oven with top and bottom heat). Bring 125 ml water, butter, and salt to a boil in a small saucepan. Then add flour, cornstarch, and baking powder all at once, stirring constantly. Cook the dough over medium heat, stirring until a large dough ball forms; continue stirring and turning until a white film appears on the bottom of the pan.

2. 2.

   Transfer the dough to a bowl and let it cool for about 5 minutes. Beat in the eggs one at a time with the paddle attachment of an electric hand mixer. Fill a piping bag fitted with a star tip with the dough and pipe heart shapes onto a baking sheet. Bake in the preheated oven for about 12 minutes. Let the pastries cool slightly in the oven, then remove and immediately cut them crosswise to halve them.

3. 3.

   Wash and trim the raspberries. Set aside 20 beautiful raspberries for decoration. Puree the remaining raspberries, strain through a sieve, and mix with mascarpone, lemon zest, and powdered sugar. Whip the heavy cream until stiff peaks form and fold into the raspberry-mascarpone mixture. Pipe this cream into a piping bag fitted with a large star tip and decorate the lower halves of the hearts. Place the upper halves on top, dust with powdered sugar if desired, and serve each heart topped with a single raspberry.