Hearts Delight Eclair Made with Puff Pastry Sheets
Indulge in the decadence of a homemade **Hearts Delight Éclair Made with Puff Pastry Sheets**, a show-stopping dessert that combines golden, flaky puff pastry with creamy vanilla custard and a luscious chocolate glaze. This elegant twist on a classic éclair skips traditional choux pastry, opting instead for buttery, store-bought puff pastry sheets that bake to perfection in just 20 minutes. The silky custard, made from scratch with egg yolks and real vanilla, is the ultimate filling, while the rich chocolate topping adds a glossy finishing touch. Perfect for parties, special occasions, or simply treating yourself, this recipe is surprisingly simple yet irresistibly impressive. Whether you're a seasoned baker or a beginner, these easy-to-assemble éclairs are guaranteed to delight!
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 4 Egg yolks
- 3 tablespoons Cornstarch
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 0.5 cup Semi-sweet chocolate chips
Instructions
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Thaw the puff pastry sheets according to package instructions and gently roll each sheet on a floured surface to eliminate creases.
Cut each puff pastry sheet into 4 equal rectangles, creating 8 pieces in total.
Place the pastry rectangles onto the prepared baking sheets, spacing them evenly, and pierce the surface of each piece lightly with a fork to prevent excessive puffing.
Bake the puff pastry rectangles in the preheated oven for 15-20 minutes or until golden brown and flaky. Remove and let cool completely.
To prepare the custard, heat the milk in a medium saucepan over medium heat until just simmering, then remove from heat.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
Slowly pour the warm milk into the egg mixture while whisking constantly, then transfer the mixture back into the saucepan.
Cook the custard over medium heat, whisking constantly, until it thickens, about 3-5 minutes. Remove from heat and stir in the butter and vanilla extract.
Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until completely cool.
For the chocolate glaze, heat the heavy cream in a small saucepan over low heat until steaming but not boiling.
Pour the hot cream over the chocolate chips in a bowl, let sit for 2 minutes, then stir until glossy and smooth. Let cool slightly.
To assemble the eclairs, slice each puff pastry rectangle horizontally, creating a top and bottom layer for each.
Spread or pipe the chilled custard onto the bottom layer of each pastry, then place the top layer on top.
Drizzle the chocolate glaze generously over each assembled eclair and let it set for a few minutes.
Serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 170.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 710 mg | 55% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
