BIGNÈ A CUORE ❤️Pasta Choux Crema e Panna ❤️

Anyone who knows me knows, I love PASTA CHOX in any form and filling! My favorite dessert is the PROFITEROLE and this version of Bignè in the shape of hearts filled with a lot of Dark Chocolate Cream and soft Cream is very reminiscent of the Profiterole making them irresistible, at least for me! 😉 I made them to heart to pay homage to LOVERS week on February 14th! You will see that your other half will surely like them! You also prepare them the day before and stuff them on the spot! Obviously you can fill them with custard and black cherries or just cream! FOR THE CHOUX PASTA: 200 ml Water 100 g Butter (or margarine) 130 g Flour 3 or 4 Eggs (depending on the size) 1 tsp Sugar Salt, Vanilla FOR THE DARK CHOCOLATE CREAM: 500 ml Milk 1 egg yolk 60 g flour or corn starch 100 g Sugar 30 g bitter cocoa 50 g Dark chocolate 150 g Whipped cream (fresh or vegetable) Powdered sugar 0:00 Intro 0:30 Chox pasta 3:23 Let's form Hearts ♥ ️ 4:11 Cooking 🌡 4:34 Chocolate Cream 🍫 6:08 Let's go 8:42 Let's eat! 😋 cream puffs #pastachoux #heart #tuttiatavola #recipe #profiterole #cream #cremalacioccoletto #cooking #eclair #paste #pastarecipe #cream