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Chocolate covered heart-shaped cream puff on a white plate.

Heart Shaped Cream Puffs

5 from 4 votes
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Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Servings: 10
Author: Nancy



  • 1 cup water
  • 1/2 cup butter
  • 1 cup bread flour
  • 4 eggs

Custard Filling

  • 1 cup sugar
  • 3 tbsp all purpose flour
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 3 cups milk
  • 3 egg yolks
  • 1 tbsp butter
  • 1 tsp vanilla

Chocolate Glaze

  • 4 tbsp butter
  • 3 squares Ghiradelli unsweetened baking chocolate
  • 2-3 tbsp milk
  • 1 tsp vanilla
  • 1 1/2 cups powdered sugar; sifted


For the Cream Puffs

  • Combine water and butter in a heavy sauce pan and bring to a boil. Reduce heat to low and add flour, stirring virgorously until mixture is combined and forms a smooth ball. Remove from heat and cool slightly.
    1 cup water, 1/2 cup butter, 1 cup bread flour, 4 eggs
  • Add eggs one at a time and beat after each addition. Beat until batter is smooth.
  • With a pastry bag and tip 8B, pipe hearts onto an ungreased baking sheet covered with a sheet of parchment paper.
  • Bake hearts at 400 degrees for 40 minutes or until golden. Allow the cream puffs to cool completely.

Custard Filling

  • Combine sugar, flour, cornstarch, and salt in a heavy saucepan and stir in milk. Cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
    1 cup sugar, 3 tbsp all purpose flour, 3 tbsp cornstarch, 1/2 tsp salt, 3 cups milk, 3 egg yolks, 1 tbsp butter, 1 tsp vanilla
  • In a medium bowl, beat egg yolks until they are thick and lemon-colored.
  • Gradually stir about 1/4 of the hot mixture into yolks then add the egg mixture into the remaining custard mixture while stirring constantly. Continue to cook for two minutes or until the mixture is thickened. Remove the custard from the heat source and allow it to cool.

Chocolate Glaze

  • Melt butter and unsweetened chocolate in a double boiler stirring constantly until melted. Remove from heat and add powdered sugar, milk and vanilla.
    4 tbsp butter, 3 squares Ghiradelli unsweetened baking chocolate, 2-3 tbsp milk, 1 tsp vanilla, 1 1/2 cups powdered sugar; sifted


  • Cut tops off of the cream puffs and remove and discard the dough inside. Using a pastry bag, fill shells with custard. Top with chocolate topping. Store in the refrigerator.