Heart’s Delight Eclair

Total Time Prep: 30 min. + chilling Bake: 15 min. + cooling
Yield 12 servings
Contest Winner
Test Kitchen Approved
This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy! —Lorene Milligan, Chemainus, British Columbia

Ingredients

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 3 cups cold 2% 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

  1. Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper.
  2. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Using pattern and a sharp knife, cut a heart from each sheet; place on greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks to cool completely.
  3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. In another bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form; lightly fold into pudding.
  4. Split each pastry heart into 2 layers; reserve 1 of the top layers. Place 1 of the remaining layers on a serving plate; spread with a third of the pudding mixture. Repeat twice; top with reserved layer.
  5. Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry.
  6. In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.

Nutrition Facts

1 piece: 488 calories, 29g fat (14g saturated fat), 50mg cholesterol, 252mg sodium, 53g carbohydrate (27g sugars, 3g fiber), 6g protein.

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy! —Lorene Milligan, Chemainus, British Columbia
Recipe Creator

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