Hearts Delight Eclair Made With Puff Pastry Sheets Recipes

HEART'S DELIGHT ECLAIR

Steps:

• Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper., 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., 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. , 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., Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry., In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.

HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS

Steps:

• 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!

PUFF PASTRY SHEET DOUGH

Steps:

• Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.
• Add sufficient cold water to bind the ingredients together.
• Turn on to a floured board, and roll the pastry into a long strip.
• Fold it in three, and press the edges together.
• Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
• Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
• It is then ready for use.