Eclair Pie with Vanilla Custard

This eclair pie is my go-to dessert when I want to impress without too much fuss. The crisp pastry shell combined with the creamy vanilla custard and glossy chocolate ganache is always a crowd-pleaser and perfect for special occasions or cozy weekends.

I remember making this after a friend recommended it and now it’s a staple for birthdays in my house.

Ingredients

• All-purpose flour: provides the structure for the crust choose fresh flour for best texture
• Almond flour: adds moisture and a gentle nuttiness making the crust more interesting and tender
• Powdered sugar: in the crust offers a delicate sweetness and helps with the texture
• Unsalted butter: should be softened but not melted to properly blend into the dough for flakiness
• Egg: adds richness and binds the dough together choose large eggs at room temperature
• Granulated sugar: sweetens the custard and ganache opt for fine sugar to dissolve quickly
• Cornstarch: thickens the custard for a smooth pudding-like consistency
• Egg yolks: enrich the custard with flavor and creaminess
• Whole milk: makes the custard smooth and creamy use full fat for best results
• Vanilla extract: is key for warm aromatic notes pick pure vanilla extract for the best taste
• Bittersweet chocolate (at least 70 percent cocoa): gives the ganache its deep chocolate flavor choose quality chocolate for a silky finish
• Heavy cream: used both in the custard and ganache adds richness and smooth texture

Instructions

Build The Dough:

Add the all-purpose flour almond flour powdered sugar and salt to a food processor bowl. Process for 30 seconds until combined evenly. Add softened butter in pieces and pulse 5 times just to cut it into the flour mixture. With the machine running pour in the whisked egg and allow the dough to form a cohesive ball around the blade scraper as needed. This method keeps the dough tender and flaky.

Chill The Dough:

Transfer the dough onto a piece of plastic wrap and shape into a disk wrap it tightly. Use a rolling pin to stretch it gently to the edges of the plastic wrap for an even thickness. Refrigerate for at least two hours ideally overnight. This resting period prevents shrinking and enhances texture.

Prepare The Pastry Shell:

When ready preheat the oven to 375 degrees Fahrenheit. Roll out the dough to an approximately eleven inch circle and gently place it inside a nine inch tart pan without stretching it. Press the dough evenly on the bottom and sides then pierce the bottom with a fork to allow steam to escape during baking. Pop it into the freezer for ten to thirty minutes while the oven preheats to keep the shape intact.

Blind Bake The Crust:

Place a sheet of parchment paper over the chilled dough and fill with pie weights or dried beans to prevent puffing. Bake in the preheated oven for about twenty minutes remove weights and parchment and bake for another ten minutes or until golden and crisp. Let cool before filling.

Make The Custard:

In a saucepan whisk together granulated sugar cornstarch pinch of salt and egg yolks until smooth. Gradually whisk in warm whole milk then cook over medium heat stirring constantly until thickened and bubbling remove from heat and stir in butter and vanilla extract. Pour custard into a bowl cover with plastic wrap pressed directly on the surface to avoid skin forming and chill until firm.

Prepare The Ganache:

Heat heavy cream and granulated sugar in a small saucepan just until simmering pour it over chopped bittersweet chocolate let sit one minute then stir gently until smooth and glossy stir in cold diced butter a few pieces at a time for shine and richness cool to room temperature.

Assemble The Pie:

Once the pastry shell and custard are fully cooled pour the custard into the shell spreading evenly. Pour the ganache over the custard spreading gently with an offset spatula for an even top. Refrigerate for at least one hour to set before serving.

This pie always reminds me of afternoons baking with my grandmother who passed on her love for custards and chocolate.

Storage tips

Store this pie tightly covered in the refrigerator for up to three days. The crust will retain some crunch but may soften slightly over time which I find just makes it more comforting. Avoid freezing after assembly as the custard texture can become grainy.

Ingredient swaps

You can replace almond flour with ground hazelnuts or pistachios for a different nutty flavor. If you prefer a fully gluten free crust try a gluten free flour blend but expect minor texture changes. Use vanilla bean paste for an extra punch instead of extract.

Serving ideas

Serve slices with a dusting of powdered sugar or fresh raspberries for brightness. A dollop of whipped cream or a scoop of vanilla ice cream complements the custard beautifully. This pie pairs wonderfully with a rich cup of coffee or afternoon tea.

This eclair pie is a timeless treat that combines classic flavors with simple preparation ensuring it stands out at any gathering.

Frequently Asked Recipe Questions

→ What flours are used for the crust?

A combination of all-purpose flour and almond flour creates a tender, flaky pie crust with a subtle nutty flavor.

→ How does chilling the dough affect the crust?

Chilling the dough firms up the butter and helps prevent shrinkage during baking, resulting in a crisp, flaky texture.

→ What gives the custard its smooth texture?

The custard is thickened with cornstarch and enriched with egg yolks and butter, making it silky and creamy.

→ What type of chocolate is ideal for the ganache?

Bittersweet chocolate with at least 70% cocoa content offers a rich, balanced flavor that complements the vanilla custard.

→ Can this pie be prepared in advance?

Yes, chilling the dough overnight and preparing the custard ahead allow for easier assembly and improved flavor development.