Ingredients
1 package (17.3 ounces) frozen puff pastry, thawed3 cups cold 2% milk1 package (5.1 ounces) instant vanilla pudding mix2 cups heavy whipping cream1 teaspoon vanilla extract, divided1 cup confectioners’ sugar1 tablespoon water1/4 teaspoon almond extract1/2 cup semisweet chocolate chips1 teaspoon shortening
Preparation
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.
