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 confectioners’ 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-in, square. Using an 11-in, heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400 for 12-15 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 in. from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set. Yield: 10-12 servings.