Hearts Delight Eclair - Made With Puff Pastry Sheets

Recipe by Lady Dancer
READY IN: 45mins




  • On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
  • Place on ungreased cookie sheets.
  • (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
  • 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.).
  • Remove to wire rack to cool.
  • Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
  • 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.
  • Split puff pastry sheets horizontally with a serrated knife.
  • Place one layer on a serving plate and top with 1/3 of the pudding mixture.
  • Repeat twice.
  • Top with remaining pastry.
  • 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 white color which adds to its appearance).
  • Carefully spread over top of dessert.
  • 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).
  • Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
  • This holds well overnight but we never seem to have any leftovers to keep any longer than that!