Mother’s Day Heart

For the Mother’s Day heart, first prepare the cream. To do this, finely grate the tonka bean on a nutmeg grater.

Bring 250 ml milk, tonka bean and sugar to a boil. Whisk the egg yolks, cornstarch and the remaining milk until smooth. Add to the boiling milk and bring to a good boil while stirring. Pour into a suitable bowl, cover with foil directly on the surface and let cool.

For the choux pastry, bring 100 ml water, 1 pinch of salt and fat to a boil.

Add flour all at once and stir over low heat until the dough comes together as a lump and a white coating forms on the bottom of the pan.

Transfer the dough to a suitable bowl and knead in the eggs, one at a time, using the dough hooks of the mixer. 1 egg must be fully kneaded in before adding the next.

Fill the dough into a piping bag with a medium nozzle. Pipe small dots onto 2 baking sheets lined with baking paper. Bake one after the other in the preheated oven at 220 °C on the 2nd rack from the bottom for 15-17 minutes.

Let cool on a rack.

Place the puff pastry sheets on top of each other and roll out to about 28×24 cm. Cut out a large heart and place on a baking sheet lined with baking paper, prick several times with a fork.

Bake in the oven at 220 °C on the 2nd rack from the bottom for 15-18 minutes until golden brown. Allow to cool.

Chop the cooking chocolate and melt over a warm water bath. Mix the cream again well and pour into a piping bag.

Preparation Tip:

If you want to make the puff pastry for the Mother's Day heart yourself, we have the basic recipe for you HERE.

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