Today I am going to reintroduce an old recipe anew: choux pastry in the form of hearts with a raspberry filling. This is an airy and light dessert. Don’t be intimidated by choux pastry. I have discovered a new recipe which never fails me. Below I piped the choux pastry to hearts, but you are free to also make traditional profiteroles or eclairs if you wish. The raspberry filling is not too sweet, more on the tart side and very fruity. I reduced the amount of butter and cream cheese in order to make is really taste like raspberries.
