If you love the flavor of a traditional French éclair but want something more approachable, sliceable, and perfect for entertaining, this Éclair Pie is the dessert you didn’t know you needed. Inspired by the iconic pastry found in French patisseries, this pie transforms familiar components—crisp pâte sablée, silky vanilla pastry cream, and glossy chocolate ganache—into a stunning tart that’s both refined and comforting.

Why You’ll Love This Éclair Pie

This recipe checks all the boxes for both beginner and experienced bakers:

• Classic flavor profile – Vanilla custard and dark chocolate are timeless.
• Elegant presentation – The ganache swirl design elevates the pie instantly.
• Make-ahead friendly – Each component can be prepared in advance.
• No complicated pastry techniques – No choux pastry required.
• Perfect for slicing – Ideal for gatherings and special occasions.

It’s the kind of dessert that looks impressive on the table, yet feels comforting and familiar once you take a bite.

Ingredients

For the Pastry Dough

• 1 cup (120 g) all-purpose flour
• ½ cup (50 g) almond flour
• ⅓ cup (40 g) powdered sugar
• ½ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• 1 large egg, lightly whisked

For the Pastry Cream

• ⅓ cup (70 g) granulated sugar
• 3 tablespoons (21 g) cornstarch
• Pinch of salt
• 4 large egg yolks
• 2 cups (480 g) whole milk
• 2 teaspoons vanilla extract or 1 vanilla bean, split
• 2 tablespoons unsalted butter

For the Chocolate Ganache

• ½ cup (85 g / 3 oz) bittersweet chocolate, chopped
• 2 tablespoons (26 g) cold unsalted butter, diced
• ½ cup (115 g / 4 oz) heavy cream
• 2 tablespoons (25 g) granulated sugar

For the Decorative Swirl (Optional)

• ¼ cup (28 g) powdered sugar
• 2 tablespoons (30 g) heavy cream

Instructions

Make the Pastry Shell

1. Add all-purpose flour, almond flour, powdered sugar, and salt to a food processor. Pulse to combine.
2. Add butter and pulse about 5 times until crumbly.
3. With the processor running, pour in the egg and process until dough forms.
4. Remove dough, shape into a disk, wrap in plastic wrap, and roll slightly to seal.
5. Refrigerate for at least 2 hours or overnight.
6. Preheat oven to 375°F (190°C).
7. Roll dough into an 11-inch circle and place into a 9-inch tart pan. Pierce bottom with a fork.
8. Freeze for 10–30 minutes.
9. Line with parchment paper and fill with pie weights.
10. Bake for 20 minutes, remove weights and parchment, then bake 5–10 minutes more until fully baked.
11. Cool completely.

Make the Pastry Cream

1. In a saucepan, whisk sugar, cornstarch, salt, egg yolks, and milk until smooth.
2. Cook over medium heat, whisking constantly, until thick and bubbling (5–8 minutes).
3. Strain through a fine mesh sieve into a bowl.
4. Stir in butter and vanilla.
5. Cover with plastic wrap directly on the surface and cool, then refrigerate at least 3 hours.
6. Whisk until smooth before using.

Assemble with Ganache

1. Spread pastry cream evenly into the cooled tart shell.
2. Place chocolate and butter in a heatproof bowl.
3. Heat cream and sugar until just simmering, then pour over chocolate.
4. Let sit 4–5 minutes, then whisk until smooth.
5. Pour ganache over pastry cream and gently tilt to spread evenly.

Decorative Swirl (Optional)

1. Whisk powdered sugar and cream until smooth.
2. Pipe horizontal lines across the ganache.
3. Drag a toothpick vertically through the lines, alternating direction.

Chill & Serve

• Refrigerate for 1–2 hours, or until ganache is set.
• Slice and serve chilled.