Hearts Delight Eclair - Made With Puff Pastry Sheets

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 17 1/4 ounces frozen puff pastry, thawed
• 3 cups cold milk
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 2 cups whipping cream
• 1 teaspoon vanilla extract, divided
• 1 cup confectioners' sugar
• 2 -3 tablespoons water (to spreading consistency)
• 1/4-1/2 teaspoon almond extract (to taste, we like 1/2)
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon shortening

Recipe

• 1 on a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
• 2 place on ungreased cookie sheets.
• 3 (original recipe calls for: "using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
• 4 bake at 400 degrees for 12-15 minutes or until golden brown. (do not underbake - it's a good idea to check your oven temperature. if underbaked, the pastry will fall.).
• 5 remove to wire rack to cool.
• 6 meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
• 7 in a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. carefully fold into pudding until consistent color but do not over stir.
• 8 split puff pastry sheets horizontally with a serrated knife.
• 9 place one layer on a serving plate and top with 1/3 of the pudding mixture.
• 10 repeat twice.
• 11 top with remaining pastry.
• 12 in a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (if necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the color which adds to its appearance).
• 13 carefully spread over top of dessert.
• 14 melt chocolate chips and shortening. pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
• 15 refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
• 16 this holds well overnight but we never seem to have any leftovers to keep any longer than that!