Raspberry-Vanilla Heart Cookies with Ruby Couverture
Shortcrust pastry, white raspberry ganache and a pink coating
You have to try these cookies: a crisp shortcrust pastry base, topped with a melt-in-the-mouth white ganache made from vanilla seeds and freeze-dried raspberries – and finally the whole heart is dipped in pink ruby couverture and sprinkled with raspberry pieces.
The recipe is perfect for Valentine's Day or simply for a cosy afternoon coffee with your loved ones. I hope you have lots of fun baking them!
Ingredients
SHORTCRUST PASTRY
RASPBERRY-VANILLA GANACHE
Step by step
Shortcrust pastry
Mix the dough and chill for one hour
Start with the shortcrust pastry. Beat the granulated sugar with the soft butter until fluffy, add the whole egg and mix in briefly. Then add the salt, vanilla seeds and White flour. Mix everything together again briefly with the hand mixer and turn the crumbly dough out onto the work surface. Knead it there into a firm dough, press it flat, wrap it in cling film and place it in the fridge for one hour. While the dough chills, you can make the raspberry-vanilla ganache.
Bourbon vanilla seeds, 5 g
White flour, 1 kg
Clever Mix hand mixer
Roll out to 5 mm, cut out hearts and bake
Take the firm dough out of the fridge, knead it through briefly and roll it out to 5 mm thick using a little flour and two rolling guides. Cut out hearts of about 4 to 5 cm with a heart cookie cutter and arrange them on two baking trays lined with baking paper. Preheat the oven to 170 °C fan and bake the cookies for about 12 to 15 minutes – they may take on a little colour. Then leave to cool completely.
Professional rolling guides set, 3 sizes
Heart outer ring cookie cutter, 4.8 cm
Heart cookie cutter
Raspberry-vanilla ganache
Bring cream to the boil, stir in couverture
Bring the full cream to the boil in a pan together with the vanilla seeds. As soon as it boils, take the pan off the heat and add the white couverture. Leave everything to stand for about 1 minute. Then stir gently with a whisk until all the pieces of couverture have dissolved and a smooth, homogeneous ganache has formed.
Bourbon vanilla seeds, 5 g
Lindt White Couverture 0.5 kg
Flat whisk 25 cm
Cool to 30 °C, then stir in the butter
Leave the ganache to stand at room temperature for about 10 minutes, checking the temperature now and then. It should cool to 30 °C before the soft butter is added. As soon as it reaches 30 °C, stir in the butter until a nice homogeneous mass forms. Cover the ganache with cling film and place it in the fridge for 30 to 60 minutes so it firms up a little.
Digital thermometer, waterproof and foldable
Rubber scraper light blue, large
Fold in the raspberries and fill the piping bag
Take the ganache out of the fridge and add the 15 g of freeze-dried raspberries. Fold them in gently with the rubber scraper. Then fill half of the ganache into a piping bag with a 10 mm round piping nozzle – the other half stays chilled for refilling.
Raspberries, freeze-dried 30 g
Disposable piping bags, milky, 10 pieces
Round piping nozzle 10 mm
Piping and coating
Pipe a ganache heart onto each cookie
Now each heart cookie gets its own ganache heart. You'll manage best if you pipe two small strands – each from the curve towards the point.
Disposable piping bags, milky, 10 pieces
Round piping nozzle 10 mm
Dip in ruby and sprinkle with raspberries
Finally, carefully dip the finished hearts in tempered ruby couverture and set them down on baking paper with a small angled spatula. Immediately sprinkle the still-moist hearts with a little freeze-dried raspberries – and done!
Raspberries, freeze-dried 30 g
Ruby Azalina couverture, 40%
Callebaut ruby chocolate 33.6%, 400 g
miniSchoggi tempering device for couverture and chocolate
Raspberry-Vanilla Hearts
Ingredients
SHORTCRUST PASTRY
RASPBERRY-VANILLA GANACHE
COATING AND DECORATION
Preparation
- Dough: Beat sugar with soft butter until fluffy, add egg, then salt, vanilla and flour – chill 1 hr.
- Cutting out: Roll out to 5 mm, cut out hearts of 4–5 cm.
- Baking: 12–15 min at 170 °C fan, leave to cool.
- Ganache: Bring 125 g cream with vanilla to the boil, stir in 310 g white couverture.
- Butter: At 30 °C stir in the soft butter, chill 30–60 min.
- Filling: Fold in 15 g raspberries, pipe two strands with the 10 mm round piping nozzle.
- Coating: Dip in tempered ruby couverture and immediately sprinkle with raspberries.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Bourbon vanilla seeds, 5 g
White flour, 1 kg
Lindt White Couverture 0.5 kg
Raspberries, freeze-dried 30 g
Ruby Azalina couverture, 40%
Callebaut ruby chocolate 33.6%, 400 g
Equipment
Clever Mix hand mixer
Professional rolling guides set, 3 sizes
Heart outer ring cookie cutter, 4.8 cm
Heart cookie cutter
Flat whisk 25 cm
Digital thermometer, waterproof and foldable
Rubber scraper light blue, large
Disposable piping bags, milky, 10 pieces
Round piping nozzle 10 mm
miniSchoggi tempering device for couverture and chocolate
Angled spatula mini thin with plastic handle
Delivery in 1–2 working days · Free shipping from CHF 100
So they're guaranteed to succeed
For this dough, the butter is beaten with the sugar until fluffy – that only works if it's soft. Take it out of the fridge an hour beforehand. With cold butter the mixture stays crumbly, the dough turns out uneven and the hearts bake up inconsistently.
The butter only goes into the ganache once it has cooled to 30 °C. If the ganache is hotter, the butter melts instead of combining – the ganache turns oily and splits. Better to check the temperature once more than to work by feel.
Ruby couverture is couverture like any other: only when tempered does it become glossy, snap cleanly and stay free of grey streaks. Simply melting and dipping isn't enough. How tempering works is explained in our post on tempering couverture.
Frequently asked questions
125 g. The cream is brought to the boil together with the vanilla seeds, then the white couverture is added. It's a fair question: in an earlier version of this recipe, the cream was missing from the ingredient list – it's now included.
Yes. Use a vegan shortcrust pastry, plant-based butter and cream alternative as well as a vegan white couverture. For the egg, a substitute made from mashed banana or apple sauce works well. Only the ruby couverture is tricky – it contains milk powder; as an alternative you can coat the hearts with a coloured vegan white couverture.
Yes, no problem. The only important thing is that they are kept airtight in a tin, cool and dry. Over time the shortcrust pastry even becomes a little more tender, as it draws moisture from the ganache.
Print recipe
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Related products
Lindt Couverture White 0.5 kg
Cookie cutter heart
Hole grommet 10 mm
Angle spatula mini thin with plastic handle
Raspberries, freeze-dried 30 g
Whisk flat 25 cm
Heart outer ring cookie cutter, 4.8 cm
White flour, 1 kg
Rubber scraper light blue, large
miniSchoggi tempering device for couverture and chocolate
Bourbon vanilla seeds, 5 g
Disposable piping bag milky, 10 pieces
Hand mixer Clever Mix
Digital thermometer, waterproof as well as foldable
Professional rolling pin set, 3 sizes
Ruby Azalina Couverture, 40%
Callebaut Ruby chocolate 33.6%, 400 g
Bewertungen
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Comments
-
Haltbarkeit
By: Renate On 2025-04-30Hallo Rebecca
Sind die Kekse 3 Wochen bei Raumtemperatur haltbar?
DankeReplied by: Rebecca Odermatt On 2025-04-30
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Himbeer-Vanille Herz Kekse
By: Étienn On 2025-01-20Guten Tag,
Das Rezept klingt sehr lecker! Ich habe aber noch 2 Fragen dazu.
1. Wie viel Vollrahm muss man nehmen? In der Zutatenliste steht nichts vom Rahm, aber in der Rezeptbeschreibung schon.
2. Ist es möglich das Rezept vegan zu machen, indem man anstatt 1 Ei eine Banane nimmt und pflanzliche Butter und Rahm verwendet?
Vielen Dank für eure Antwort,
ÉtienneReplied by: Rebecca Odermatt On 2025-01-20
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Rezept Himbeer-Vanille-Herz-Keks
By: Renate Schneebeli On 2025-01-19Hallo liebes mini SCHOGGI Team
Wieviel Rahm muss ich bei der Ganache nehmen?
Besten Dank und freundliche Grüsse
Renate SchneebeliReplied by: Rebecca Odermatt On 2025-01-20
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Himbeerherzli
By: Sibylle Tanner On 2025-01-19Eine frage zum Rezept.
Ihr habt den Rahm vergessen .
Wieviel muss man für die Ganache nehmen.?Replied by: Rebecca Odermatt On 2025-01-20
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