Decadent Chocolate Eclair Layered Pie
Indulge in the layered bliss of this Decadent Chocolate Eclair Layered Pie, where the classic flavors of a chocolate eclair are reimagined in a show-stopping pie format. This recipe combines a rich, creamy custard made with fresh milk and egg yolks, enveloped between two layers of delicately baked pastry. Topped with a luscious semi-sweet chocolate ganache, this dessert not only pleases the palate but also becomes the centerpiece of any gathering. While the steps may seem extensive, each phase is straightforward and rewarding. The only requirement is patience, as cooling the custard is crucial to achieving that irresistible silky texture. Gather your friends and family for a tasting adventure—you won't be disappointed!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Milk
2 cups (heated)
Egg yolks
6 (whisked)
Sugar
2/3 cup (measured)
Cornstarch
1/4 cup (measured)
Vanilla extract
2 tablespoons (measured)
Cold butter
1 tablespoon (cut into small pieces)
Water
1 cup (measured)
Butter
1/2 cup (measured)
Salt
1/2 teaspoon (measured)
Sugar
1.5 teaspoons (measured)
Flour
1 cup (measured)
Eggs
3 (added to dough one at a time)
Heavy cream
1/2 cup (measured)
Semi-sweet chocolate chips
3 ounces (melted)
Instructions
1
Filling:
2
1. In a saucepan, gently heat 2 cups of milk over medium heat until small bubbles start to form around the edges. Do not let it boil.
3
2. In a separate mixing bowl, whisk 6 egg yolks with 2/3 cup sugar until the mixture is light and fluffy.
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3. Add 1/4 cup of cornstarch to the egg mixture and whisk vigorously until well combined.
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4. Slowly blend in 1/4 cup of the warm milk, whisking continuously to temper the eggs.
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5. Gradually incorporate the remaining milk into the egg mixture, transferring it back to the saucepan once combined.
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6. Cook the mixture over medium-high heat, whisking constantly until it begins to bubble and thickens significantly.
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7. Remove from heat, stir in 2 tablespoons of vanilla and 1 tablespoon of cold butter until smooth.
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8. Transfer to a bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours until set.
10
Pastry:
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1. Preheat your oven to 425°F (220°C) and line a 9-inch cake pan with parchment paper.
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2. In a saucepan, combine 1 cup of water, 1/2 cup of butter, 1/2 teaspoon of salt, and 1.5 teaspoons of sugar. Bring to a rolling boil over medium-high heat, then remove from heat.
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3. Immediately add 1 cup of flour to the saucepan, stirring vigorously with a wooden spoon for 30-60 seconds until smooth.
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4. Return to low heat for an additional 30 seconds, mixing continuously to paste your dough.
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5. Transfer the dough to a mixing bowl and beat with an electric mixer at medium speed, adding 3 eggs one at a time, scraping the bowl between additions.
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6. The mixture should be smooth and not stick to the beater. If it does, add one more egg and mix well.
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7. Spread the dough evenly in the prepared cake pan. Create an egg wash by whisking 1 egg with 1 tablespoon water, and brush it over the top.
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8. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes.
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9. Once baked, let it cool before carefully slicing it in half horizontally. If the center is undercooked, bake again on a greased cookie sheet for 5-10 minutes until set.
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Topping:
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1. In a double boiler, melt 3 ounces of semi-sweet chocolate chips.
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2. Once melted, stir in 1/2 cup of heavy cream until fully blended and smooth. Remove from heat and let cool slightly.
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Assembling:
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1. Place the bottom half of the pastry on a serving plate.
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2. Spread all of the chilled custard evenly over the bottom pastry.
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3. Carefully place the top half of the pastry on top of the custard.
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4. Pour the warm melted chocolate ganache over the top and smooth it out for an even layer.
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5. Refrigerate the assembled pie for at least 1 hour before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Eclair Layered Pie?
It is a show-stopping dessert that reimagines the classic flavors of a chocolate eclair in a layered pie format, featuring creamy custard, delicate pastry, and chocolate ganache.
How many egg yolks are required for the custard filling?
The recipe requires 6 egg yolks whisked with sugar and cornstarch to create a rich and creamy filling.
How do I prevent the milk from boiling when making the custard?
Heat 2 cups of milk over medium heat only until small bubbles start to form around the edges; do not let it reach a full boil.
What is the secret to a smooth custard texture in this recipe?
The secret is patience during the cooling process; the custard must be refrigerated for at least 2 hours to set properly into a silky texture.
How do I temper the eggs for the filling?
Slowly blend in 1/4 cup of the warm milk into the egg mixture while whisking continuously before incorporating the rest of the milk.
What temperature should the oven be for the pastry?
Preheat the oven to 425°F (220°C) for the initial baking phase, then reduce it to 375°F (190°C) for the remainder of the time.
What size pan should I use for the pastry?
You should use a 9-inch cake pan lined with parchment paper to bake the pastry dough.
How do I know when the pastry dough is ready to be beaten?
After adding flour to the boiling water and butter mixture, stir for 30-60 seconds until smooth, then heat on low for another 30 seconds to paste the dough.
How many eggs are added to the pastry dough?
You add 3 eggs one at a time, but you may need a fourth egg if the mixture sticks to the beater.
What is the purpose of the egg wash on the pastry?
The egg wash, made of 1 egg and 1 tablespoon of water, is brushed over the top of the dough to give it a golden finish when baked.
How long does the pastry need to bake in total?
The pastry bakes for 15 minutes at 425°F and an additional 30 minutes at 375°F, totaling 45 minutes of initial baking time.
What should I do if the pastry center is undercooked after slicing?
If the center is undercooked, place the halves on a greased cookie sheet and bake for an additional 5-10 minutes until set.
How is the pastry divided for assembly?
Once the pastry has cooled completely, it should be carefully sliced in half horizontally to create a top and bottom layer.
What kind of chocolate is used for the topping?
The recipe calls for 3 ounces of semi-sweet chocolate chips melted with heavy cream.
How do I prepare the chocolate ganache?
Melt the chocolate chips in a double boiler, then stir in 1/2 cup of heavy cream until the mixture is fully blended and smooth.
How is the pie assembled?
Place the bottom pastry on a plate, spread the chilled custard over it, add the top pastry layer, and pour the warm ganache over the top.
Does the assembled pie need to be refrigerated?
Yes, the assembled pie should be refrigerated for at least 1 hour before slicing to allow the layers to stabilize.
What is the total number of ingredients in this recipe?
There are 14 ingredients used to make the various components of the Decadent Chocolate Eclair Layered Pie.
Can I use cornstarch as a thickener for the custard?
Yes, 1/4 cup of cornstarch is whisked into the egg and sugar mixture to ensure the custard thickens significantly while cooking.
What flavor extracts are used in the filling?
The recipe uses 2 tablespoons of vanilla extract to flavor the custard filling.
Is butter used in both the pastry and the filling?
Yes, cold butter is stirred into the hot custard for richness, and butter is also a main component of the boiled pastry dough.
Should the chocolate ganache be cold when poured?
No, the ganache should be warm and melted when poured over the top of the pie so it can be smoothed out into an even layer.
How do I achieve a fluffy egg mixture for the custard?
Whisk the 6 egg yolks with 2/3 cup of sugar until the mixture becomes light and fluffy before adding other ingredients.
What is the texture of the pastry dough before baking?
The dough should be smooth and not stick to the beater after the eggs have been incorporated.
Can I skip the parchment paper in the cake pan?
It is recommended to use parchment paper to ensure the delicate pastry can be easily removed and sliced.
What makes this pie different from a regular eclair?
While it uses the same core components (choux-style pastry, custard, ganache), it is served in a large, layered pie format rather than individual pastry shells.
How much salt is in the pastry dough?
The pastry dough contains 1/2 teaspoon of salt to balance the flavors.
Can I use granulated sugar in the pastry dough?
Yes, the recipe calls for 1.5 teaspoons of sugar to be combined with water, butter, and salt for the dough.
What is the final step before serving?
After the final refrigeration period of 1 hour, the pie is ready to be sliced and served.
Is this a good dessert for large groups?
Yes, its show-stopping appearance and rich flavors make it an excellent centerpiece for gatherings and tasting adventures.