Hearts Delight Eclair - Made With Puff Pastry Sheets
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Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!
- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
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People talking
ingredients
- 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
directions
- 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!
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RECIPE MADE WITH LOVE BY
@Lady Dancer
Contributor
@Lady Dancer
Contributor
"Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!"
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First it's called Napoleon not Eclair! Second, if you put it in refrigerator the puff pastry will become soggy and tasteless. And Third you should use home made vanilla cream (creme patissiere) rather than instant pudding, it takes the same amount of time, all you need is eggs, sugar, vanilla extract, milk and starch/flour.
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I would not ice this, I use paper doily on top then shake light powder sugar on top of this...Remove doily you are left with a nice pattern on top. Remove doily carefully up and side ways. Shake and reuse
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I used vanilla pudding that is cooked on the stove--much better taste than the instant--more like a real custard pudding. Then added the whipped cream. My mother did this with cram puffs. Then before I put on the filling on two layers, I put a very thin layers, or you can try one if you get it too thick, I put raspberry jam. This adds just that extra yum. I also left off the chocolate--a Napoleon.
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This looks absolutely divine! I just printed a coupon for powdered sugar at https://frugalharbor.com/. It must be fate! I was destined to try this. Thanks! -
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