Print

Boston Cream Pie

Boston Cream Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Boston Cream Pie features layers of tender vanilla sponge cake filled with a rich pastry cream and topped with a shiny chocolate glaze.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
  4. Gradually add dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with dry ingredients. Mix until just combined.
  5. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  6. For the pastry cream, combine 2 cups milk and 1/2 cup sugar in a saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves.
  7. In a separate bowl, whisk together cornstarch and egg yolks until smooth.
  8. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot milk.
  9. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Boil for 1 minute, then remove from heat. Stir in 1 teaspoon vanilla extract.
  10. Pour pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
  11. For the chocolate glaze, combine chopped chocolate, heavy cream, and 1 tablespoon butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until melted and smooth. Remove from heat.
  12. To assemble, place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the cake. Top with the second cake layer.
  13. Pour the warm chocolate glaze over the top of the cake, allowing it to drip down the sides.
  14. Refrigerate for at least 30 minutes to allow the glaze to set before serving.

Notes

  • Ensure all ingredients are at room temperature for best cake texture.
  • Do not overmix the cake batter, as this can lead to a tough cake.
  • The pastry cream needs to be completely chilled before assembly.
  • If the chocolate glaze becomes too thick, gently reheat it over a double boiler.

Nutrition

Find it online: https://kitchenvan.com/boston-cream-pie/