Raspberry Hearts Recipes

BRICK RED RASPBERRY HEARTS

Steps:

• Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil. Pour the hot fruit puree over the chopped milk chocolate. The hot puree will melt the milk chocolate. Use a whisk to mix the chocolate and fruit puree. Add the butter and continue to whisk. Continually whisk while adding the alcohol and the corn syrup. Mix until well combined with no remaining lumps. Let this cool. Must be less than 88 degrees or it will melt the chocolate molded inside each cavity. Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds. This is what will give the finished chocolates their color. Repeat to paint as many molds as you have. Mold the chocolates: Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to fill as many molds as you have. Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds. Leave just enough room for the layer of chocolate that closes the mold. Let set in the refrigerator for a couple of hours or overnight. To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula. Scrape clean and allow to them to set. You can place them in the refrigerator for 15 minutes. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
• Source: Heart molds: Beryls

WHOOPIE HEARTS WITH RASPBERRY MERINGUE

Steps:

• Pour whoopie-pie batter into a gallon-size resealable plastic bag (work in two batches). Snip a 1/2-inch hole in one corner of bag. Pipe Vs onto parchment-lined baking sheets, spaced 2 inches apart. Bake and cool. Thaw frozen raspberries in a sieve set over a bowl; press to extract 1/4 cup juice. Beat meringue into stiff, glossy peaks, then stir in juice. Transfer to another gallon-size resealable plastic bag. Snip a 1/2-inch hole in one corner. Pipe filling onto flat sides of half of cookies, then sandwich with remaining cookies.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!