Heart’s delight eclair is a 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! From Lorene Milligan of Chemainus British Columbia.

Ingredients

1 package (17.3 ounces) frozen puff pastry,

thawed

3 cups cold 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

Method 

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, whisk milk and pudding mix until thickened. In a large 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 large bowl, combine the confectioners’ sugar, water, almond extract and the remaining vanilla until smooth. 

Spread over top. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth.

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. Refrigerate leftovers. Yield: 10-12 servings.