Boston Cream Pie Recipe
A Boston Cream Pie is a cake made with sponge cake, originating in Boston, Massachusetts, USA. It is filled with custard or whipped cream and topped with a chocolate glaze.
Ingredients
- Eggs (room temperature) – 2
- Cane sugar – 1 cup
- Whole milk – ½ cup
- Unsalted butter – 5 tbsp
- All-purpose flour – 1 cup plus 2 tbsp
- Baking powder – 1 ¼ tsp
- Kosher salt – ¼ tsp
- Vanilla extract – 2 tsp
- Heavy whipping cream – ¼ cup
- Bittersweet chocolate (chopped) – 4 oz.
For Pastry Cream
- Egg yolks (room temp) – 6
- Sugar – 2/3 cup
- Corn starch – 1/4 cup
- Vanilla extract – 1 tbsp
- Whole milk – 2 cups
- Butter – 1 tbsp
Instructions
For the Pastry Cream:
- Take a medium saucepan and add milk to it. Bring it to a boil. Remove the pan from the heat and set it aside.
- Now, take a large bowl and add the egg yolks and sugar to it. Whisk until the mixture becomes light and thick. Sift in the corn-starch and combine properly until no lumps are left. Add 1/4 cup of the hot milk mixture and whisk until combined. Whisk in the leftover hot milk mixture, storing the pot for later.
- Transfer the prepared mixture through a strainer back into the pot. Allow it to cook over a medium-high flame. Make sure to whisk continuously until the mixture thickens and starts to boil. Cook while whisking for an extra minute or two after it has thickened and is boiling. Take the pan off the heat and mix in the butter.
- Allow it to cool a little and then cover it with plastic wrap, gently pressing the plastic against the surface to avoid a skin from developing. Place it in the refrigerator to chill.
For the cake:
- Begin by preheating the oven to 350F. Brush an 8-inch round cake pan with butter and flour. Using parchment paper, line the bottom and brush again.
- Now, take a bowl and whisk in the flour, baking powder and salt together. Once done, set it aside.
- It’s time to take a large mixing bowl and add eggs and sugar. Using a hand mixer, beat both the ingredients on medium speed until they form a pale, thick, and fluffy mixture. It should take you about 4 minutes.
- In the meantime, take a glass measuring cup and mix milk and butter in it. Microwave it on high until the butter is completely melted and the milk is steaming.
- Keep the mixer on low speed and slowly add the flour mixture to the egg mixture, beating just until combined. Add vanilla to the hot milk mixture and combine. Gradually add the hot milk mixture to the egg mixture, beating until completely combined. Scrape the sides of the bowl and fold the batter a handful of times to make sure it’s combined. Transfer the batter to the cake pan.
- Bake until a toothpick put in the middle of the cake comes out clean and the cake starts to pull away from the sides of the pan. It should take you about 33 minutes. Allow the cake to cool for a few minutes and then invert onto a wire rack to cool properly.
For the Assembly:
- Cut the cake in half horizontally. Keep the bottom half, cut side up, on a serving plate. Cover the surface with the chilled pastry cream. Remember to leave a 1-inch border. Place the remaining cake half on top and softly press down to allow the filling to spread to the edge.
- Chill for at least 2 hours or keep it in the fridge overnight, making sure to cover it with plastic if chilling for over two hours.
For the Ganache:
- Once done, add the cream to a microwave-safe bowl. Microwave the cream until it starts steaming. It should take you about a minute. Throw in the chopped chocolate and allow it to rest for 5 minutes. Mix the chocolate and cream mixture until smooth. Add it on top of the cake and voila!
Nutrition
Calories: 392kcalCarbohydrates: 45gProtein: 7gFat: 21gSaturated Fat: 12gCholesterol: 179mgSodium: 153mgFiber: 2gSugar: 37g
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