I hope you had a great weekend! After a week of feeling under the weather, I had a low key weekend. With Valentine’s Day around the corner, I’m searching for new recipes to make for my family and stumbled upon these pavlova hearts. They are incredibly delicious and easy to make.
Pavlova Hearts with Chantilly Cream
Named after the famed Russian prima ballerina of the 1920′s, this dessert has turned heads and started debates about the origin for decades. It’s light, airy, fruity, dessert with just a touch of decadence.
The tip for making perfect hearts is a making a stencil from a heart cookie cutter and tracing the shape onto parchment paper with a pencil. Then place another sheet of parchment over the stenciled piece.
Now you’re ready to pipe your hearts. Use a pastry bag (or even a plastic bag with the tip cut off) so that you can control the flow of the meringue. Keep the tip on the parchment paper, do the outside line first, then go round and round to fill in to the middle. Be sure to go around the outside again for a last pass so that you have a well- formed edge and a shallow well in the middle for your Chantilly Cream.
Gather a cold bowl and whisk, cream, sugar and a bit of vanilla for perfect filling! Top with fresh fruit and voila!
3 egg whites
3/4 cup caster sugar
1/4 teaspoon cream of tartar
For Chantilly Cream:
1 cup heavy cream
2 tablespoons caster sugar
1/4 teaspoon vanilla extract
Fresh fruit of your choice
Preheat oven to 250 degrees.
Make a heart stencil on parchment paper and cover with another piece of parchment paper (as shown).
Beat eggs until frothy (either with a whisk or electric mixer) then add the cream of tartar. Keep beating and start adding the caster sugar 1 tablespoon at a time. Beat until the mixture forms stiff peaks (as shown).
Place mixture in pastry bag or plastic bag with tip cut off and form into hearts. Remember to go over the outside of the heart again so that you have a well in the center of the heart (as shown).
Bake for 1 hour, turn the oven off and let it cool in the oven for one hour. Then remove from the oven and let totally cool.
For Chantilly Cream:
Hint: Put your bowl and whisk or beaters into the freezer to get them very cold.
Add heavy cream, caster sugar, and vanilla extract to bowl and beat until it forms soft peaks.
Remove the hearts from parchment paper with a spatula and fill center with Chantilly Cream and top with fresh fruit and a sprinkle of powdered sugar.
When making the meringue, always start with a spotless glass or metal bowl and whisk. Any grease residue will prevent the eggs from attaining their ultimate froth. You also want to be sure to separate the eggs (be sure that there’s not a speck of yolk) when they are cold, then leave them on the counter for up to an hour so that they will be at room temperature when you use them.
Use caster sugar. It dissolves quickly into the egg whites and does not have the grainy texture that granulated sugar does. You’ll know when the meringue is ready when it forms a stiff, glossy peak.
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If you would like help in creating a home you love, please contact me at Brenda@atelierdhautedesign.com