Heart's Delight Eclair

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Heart's Delight Eclair


  • 1 package (17 1/4 ounces) frozen puff pastry, thawed
  • 3 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 2 cups whipping cream
  • 1 teaspoon vanilla extract, divided
  • 1 cup confectionersā€™ sugar
  • 1 tablespoon water
  • 1/4 teaspoon almond extract
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening


On a lightly floured surface, roll each puff pastry sheet into a 12-inch square. Using an 11-inch heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400 degrees for 12ā€“15 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, combine milk and pudding mix until thickened. In a mixing bowl, beat cream and 1/2 teaspoon of 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 bowl, combine confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top.

Melt chocolate chips and shortening; pipe in diagonal lines in one direction over frosting. Beginning 1 inch from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set.

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