Hearts delight eclair Name: Jennifer Miller Base: Andrews AFB Recipe: 17 1⁄4 ounces frozen puff pastry, thawed 3 cups cold milk 1 (5 1/8 ounce) package vanilla instant pudding mix 2 cups whipping cream 1 teaspoon vanilla extract, divided 1 cup confectioners' sugar 2 -3 tablespoons water (to spreading consistency) 1⁄4-1⁄2 teaspoon almond extract (to taste, we like 1/2) 1⁄2 cup semi-sweet chocolate chips 1 teaspoon shortening 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!