Gather your ingredients

Melt the butter in the milk and bring to a simmer

Add the salt and flour and stir with a wooden spoon.

Continue to cook for 5 minutes until there is a light crust on
the bottom of the pan.

You can tell when it is ready the dough will not stick to your fingers.
Let this cool for 5 minutes or so.

Meanwhile take out the puff pastry and unroll a sheet

Place on the baking pan and roll out if needed. Cut out a heart shaped template from wax paper or parchment paper.

Cut the heat out with a table knife.

Brush with egg white and bake at 400 degrees F for 15 -20 minutes.

Back to the Profiterole dough.
Add the baker's ammonia if you want. . I hear that it makes them crispier and helps keep them from falling.

Add one egg at a time and mix in till smooth. .

Repeat till add eggs are added.

Place dough in a plastic storage bag and snip the end.
Squeeze a small mound smaller than a golf ball.

Wet your finger and push down the tips.

Bake for 20 to 25 minutes till brown. Turn off the oven and let sit for 10 minutes.

Transfer the heart to your serving platter.

Melt the cream cheese for a minute in the microwave.

Add the vanilla paste or extract

Add the sugar and whip till smooth.

Spread on top of the heart.

Whip the cream with sugar, vanilla and a dash of Grand Marnier if you like. Then fill a small plastic storage bag with the cream and snip the end.

Cut a small hole in the bottom of the Profiterole, press to make a larger cavity and pipe some the cream and replace the bottom cap.

Assemble the profiteroles on top of the heart in rows.

Add the berries, I used mint leaves to add color.

Sprinkle with powdered sugar for a nice finish.