1 package (17-1/4 oz) frozen puff pastry, thawed
3 cups cold milk
1 package (5.1 oz) 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.
On a lightly floured surface, roll each puff pastry into a 12 in. square. Cut pastry into an 11 in. heart. Place on greased baking sheets. Bake 400 degrees 12-15 minutes or until golden brown. Cool on wire rack.
Combine milk and pudding until thick. In a mixing bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form. Carefully fold into pudding.
Split puff pastry hearts in half. Place one layer on a serving plate. Top with 1/3 of the pudding mixture. Repeat twice. Top with remaining pastry.
In a bowl, combine confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top. Melt chocolate chips and shortening; pipe in diagonal lines in one direction. Use a sharp knife and draw right angles across the pipped lines. Refrigerate until set.
1 comment:
that looks sooo good... thanks alot nett, now i gotta make that tonight =)
Post a Comment