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Boston Cream Pie

Boston Cream Pie Recipe

In the realm of desserts, few creations can rival the allure and enduring popularity of the Boston Cream Pie. This culinary masterpiece, with its symphony of textures and flavors, has captivated taste buds for generations, earning its place as a beloved American classic. Embark with us on a delightful journey into the world of Boston Cream Pie, where we'll uncover its rich history, explore its tantalizing components, and unravel the secrets behind its enduring appeal.
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Prep Time 10 minutes
Cook Time 33 minutes
Resting Time 2 hours
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 331 kcal

Ingredients
  

Cake:

  • 2 large eggs room temperature
  • 1 cup 200g granulated sugar
  • ½ cup 120ml whole milk
  • 5 tablespoons 70g unsalted butter, softened
  • 1 cup 140g plus 2 tablespoons all-purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • ¼ cup 60ml heavy whipping cream

Pastry Cream:

  • 6 large egg yolks room temperature
  • ⅔ cup 135g granulated sugar
  • ¼ cup 30g cornstarch
  • 1 tablespoon vanilla extract
  • 2 cups 480ml whole milk
  • 1 tablespoon 15g unsalted butter

Chocolate Ganache:

  • 4 ounces 113g bittersweet chocolate, chopped
  • ¼ cup 60ml heavy whipping cream

Instructions
 

Cake:

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk together the eggs and sugar until light and fluffy.
  • In a separate bowl, whisk together the milk, butter, flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
  • Stir in the vanilla extract.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

Pastry Cream:

  • In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
  • Gradually whisk in the milk.
  • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
  • Reduce heat to low and simmer for 1 minute more, whisking constantly.
  • Remove from heat and stir in the vanilla extract and butter.
  • Pour the pastry cream into a bowl and cover the surface with plastic wrap.
  • Refrigerate for at least 2 hours, or until chilled.

Chocolate Ganache:

  • In a small saucepan, heat the heavy cream over medium heat until just simmering.
  • Remove from heat and stir in the chopped chocolate until melted and smooth.
  • Set aside to cool.

Assembly:

  • Once the cakes are completely cool, place one cake layer on a serving plate.
  • Spread the pastry cream evenly over the cake layer.
  • Top with the second cake layer.
  • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  • Refrigerate for at least 30 minutes, or until the ganache is set.
  • Serve chilled and enjoy!

Notes

  • For a richer flavor, use dark chocolate instead of bittersweet chocolate.
  • If the pastry cream is too thick, you can add a little more milk.
  • If the ganache is too thin, you can add a little more chocolate.
  • The Boston Cream Pie can be stored in the refrigerator for up to 3 days.
Keyword Boston Cream Pie