Eclair Pie Vanilla Chocolate (Printable Version)
Flaky crust envelops smooth vanilla custard, topped by a glossy bittersweet chocolate layer.
# Ingredients Required:
→ Pastry Dough
01 -
120 g all-purpose flour
02 -
60 g almond flour
03 -
40 g powdered sugar
04 -
2.5 ml salt
05 -
115 g unsalted butter, softened
06 -
1 large egg, whisked
→ Vanilla Custard
07 -
67 g granulated sugar
08 -
24 g cornstarch
09 -
Pinch of salt
10 -
4 egg yolks
11 -
480 ml whole milk
12 -
10 ml vanilla extract
13 -
28 g unsalted butter
→ Chocolate Ganache Topping
14 -
90 g chopped bittersweet chocolate (minimum 70% cocoa)
15 -
28 g cold unsalted butter, diced
16 -
120 ml heavy cream
17 -
25 g granulated sugar
18 -
30 g powdered sugar
19 -
30 ml heavy cream
# Guide to Cooking:
01 -
Combine all-purpose flour, almond flour, powdered sugar and salt in a food processor. Pulse for 30 seconds to mix evenly.
02 -
Add softened butter and pulse five times until mixture resembles coarse crumbs.
03 -
With processor running, pour in whisked egg and process until dough forms a cohesive ball around the blade.
04 -
Scrape dough onto plastic wrap, shape into a disk, wrap tightly and refrigerate for at least 2 hours or preferably overnight to prevent shrinkage during baking.
05 -
Preheat oven to 190°C. Roll chilled dough into an approximately 28 cm circle and fit into a 23 cm tart pan.
06 -
Pierce the bottom of the pastry shell with a fork to allow steam to escape during baking.
07 -
Freeze the prepared shell for 10 to 30 minutes while the oven preheats to ensure crispness.
08 -
Bake the shell for 30 minutes until golden and set. Remove from oven and allow to cool thoroughly.
# Extra Suggestions:
01 -
Use high-quality bittersweet chocolate with at least 70% cocoa content for optimal flavor.
02 -
Chilling the dough properly prevents shrinkage and promotes a flaky, crisp crust.