Heart's Delight Eclair

Photo by Janet S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    package (17.3 ounces) frozen puff pastry, thawed

  • 3

    cups cold milk

  • 1

    package (5.1 ounces) instant vanilla pudding mix

  • 2

    cups heavy whipping cream

  • 1

    teaspoon vanilla extract, divided

  • 1

    cup confectioners' sugar

  • 1

    tablespoon water

  • 1/4

    teaspoon almond extract

  • 1/2

    cup semisweet chocolate chips

  • 1

    teaspoon shortening

Directions

On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Meanwhile, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form. Carefully fold into pudding. Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry. In a large bowl, combine the confectioners' sugar, water, almond extract and remaining vanilla until smooth. Spread over top. In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set. Refrigerate leftovers. Yield: 10-12 servings.

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