Hearts Delight Eclair - Made With Puff Pastry Sheets

"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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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by Lady Dancer photo by Lady Dancer
Ready In:
45mins
Ingredients:
10
Serves:
12
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ingredients

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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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Reviews

  1. 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.
     
  2. I got this recipe from Taste of Home, too, and people say it is the best dessert they've tasted in years! I don't cut it into a heart shape, either, and I just drizzle the icing over the top with a large spoon rather than try to spread it. EXCELLENT! Draws raves and requests for the recipe every time I serve it.
     
  3. 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
     
  4. I actually mistakingly bought phyllo dough for this and it turned out amazing. I am making it again tonight with the puff pastry and I am sure it will turn out even more fantastic!
     
  5. 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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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <br> <br>I am a 58 year old business woman who owns two insurance agencies. Don't ask me how that happened since I was a home economics major in high school! I still love to cook and recipezaar is helping me make the time to try new ideas for a break from the day to day activities of running a business. Thank you! <br> <br>I've been in the insurance business since 1974, and my husband has recently joined my agency as well. Between us my husband and I have 5 children and 7 grandchildren. We live on the St. Joe river and we love pontooning and fun with the family on any occasion. <br> <br>Also, I can't leave out the two 4-legged friends of the family, Bogey our English Bulldog, and Reagan, our Lhasa Apso, both male and both spoiled of course! <br> <br>Cooking and grilling in the summer are things we all look forward to whenever we are all together. It's just plain fun to spend time together whenever we can. <br> <br>I started collecting cookbooks when my grandmother passed away. She had many old old cookbooks complete with her hand written notes, new special recipes she clipped out of different publications and yes, a few stains as well. I'd hate to think how much I've spent collecting different newer cookbooks over the years, and keeping them under control has always been a big problem for me. Recipezaar help me to categorize and capture the really important ones which I'm very grateful for.
 
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