Recipes and Cooking Heart-Shape Chocolate Cream Puffs Be the first to rate & review! To make plain cream puffs, reduce flour to 1 cup and omit the cocoa and sugar. Don't stress over the heart shape, it only requires a cookie scoop or spoon to create. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 20, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Servings: 8 Yield: 8 cream puffs Jump to Nutrition Facts Ingredients 1 ¼ cup all-purpose flour 3 tablespoon unsweetened cocoa powder 2 tablespoon granulated sugar 1 cup water ½ cup butter ¼ teaspoon salt 4 eggs Recipe Chocolate Pastry Cream or Strawberry Whipped Cream Powdered sugar and/or freeze-dried strawberries, blended into a powder (optional) Bittersweet Hot Fudge Sauce 3 ounce semisweet chocolate 1 ounce unsweetened chocolate ½ cup half-and-half or light cream ¼ cup sugar ¼ teaspoon vanilla Chocolate Pastry Cream ½ cup sugar ¼ cup all-purpose flour ¼ teaspoon salt 1 ½ cup half-and-half or light cream 4 ounce semisweet chocolate, chopped 4 egg yolks 1 teaspoon vanilla ½ cup whipping cream Strawberry Whipped Cream 1 ½ cup heavy cream, chilled ¾ cup strawberry jam or jelly Freeze dried strawberries, finely crushed (optional) Directions Line a cookie sheet with parchment paper. Stir together flour, cocoa powder, and granulated sugar. In a saucepan bring water, butter, and salt to boiling; stir until butter melts. Add flour mixture all at once to saucepan, stirring vigorously. Cook and stir until mixture forms a ball. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. For heart-shape puffs, follow tips (see tips). For regular puffs, drop 12 heaping Tbsp. of dough onto prepared cookie sheet. Bake in a 400°F oven 30 to 35 minutes or until puffed and set. Remove; cool on wire racks. Up to 2 hours before serving, cut cream puffs in half. Remove soft dough from inside. Spoon Chocolate Pastry Cream or Strawberry Whipped Cream (see recipes) into puffs. Replace tops. Chill until serving time. If you like, dust with powdered sugar and/or strawberries. Makes 8 hearts or 12 regular puffs. Bittersweet Hot Fudge Sauce Coarsely chop semisweet chocolate and unsweetened chocolate. In a medium saucepan combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in vanilla. Serve warm. Makes about 1 cup. Chocolate Pastry Cream In a heavy saucepan stir together sugar, all-purpose flour, and salt. Gradually stir in half-and-half or light cream; and semisweet chocolate, chopped. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir about half of the hot mixture into 4 beaten egg yolks. Return all of the yolk mixture to the saucepan. Bring to a gently boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Transfer to a bowl. Cover surface with plastic wrap. Cool slightly. Chill 2 to 3 hours or until cold (do not stir). In a chilled small mixing bowl beat whipping cream until soft peaks form. Gradually fold whipped cream into cooled pastry cream; chill well before using. Strawberry Whipped Cream In a large chilled bowl beat cream and jam. Beat on low until until combined; beat on high until stiff peaks form. Sprinkle with crushed freeze dried strawberries, if desired. Use immediately. Carson Downing Bake and cool puffs; freeze in an airtight container up to 2 months. Thaw 2 hours at room temperature before filling. Plain Cream Puffs To make plain cream puffs, reduce flour to 1 cup and omit the cocoa and sugar. To Make Hearts STEP ONE To make a sturdy bottom for the puff, spoon a teaspoon of dough onto the parchment. STEP TWO Using a cookie scoop (#30 or 1 3/4-inch) or spoon, place three scoops of dough in a triangle on top. STEP THREE Add another teaspoon of dough in the center to help make an even surface. STEP FOUR Dip the back of a spoon in water or wet your fingers to smooth the dough into a heart. Rate it Print Nutrition Facts (per serving) 225 Calories 14g Fat 19g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 225 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 123mg 41% Sodium 201mg 9% Total Carbohydrate 19g 7% Total Sugars 3g Protein 6g Calcium 24mg 2% Iron 1.6mg 9% Potassium 90mg 2% Folate, total 48.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.