Boston Cream Pie Recipe

For cake

For cream

For ganache

Boston cream pie has two layers of vanilla cake centered with pastry cream and topped with chocolate glaze. What an amazing combo!

Ingredients

For cake:

• 2¼ cups all-purpose flour
• 2 teaspoons Baking powder
• Pinch Salt
• 1/2 cup butter
• 2/3 cup milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1½ cups sugar

For cream:

• 5 Egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups of milk
• 2 teaspoons vanilla extract

 For ganache:

• 4 oz. dark chocolate
• 1/2 cup heavy cream

Boston Cream Pie Directions

Ingredients

For vanilla cake

• Take a bowl and mix flour, baking powder, and salt. Set this aside. Now take a saucepan and heat milk and butter.
• Heat until butter melts but make sure you do not boil the mixture. Take a bowl and whisk 5 eggs and sugar at high speed for 5 minutes. The egg mixture should be light and pale.
• Now add hot milk mixture and vanilla extract and whisk, add flour mixture in small portions and mix.
• Divide the mixture into two parts. Grease two 9-inch pans and pour the mixture.
• Preheat oven at 325F for 15-20 minutes. Now bake the cake for 25 minutes.
• Take the baked cake trays out of the oven and let them cool for 10 minutes.
• Remove cake from the tray and set aside on wire rack.

For pastry cream

• Take a saucepan and heat milk until simmering. Take a large bowl and whisk egg yolks and sugar until smooth and fully combined.
• Now add cornstarch and whisk until incorporated. Remove the milk from heat and start whisking constantly.
• Now slowly pour hot milk to the yolk mixture. Return yolk mixture to the saucepan.
• Place the saucepan over medium heat and cook the cream. Keep whisking constantly.
• Remove the saucepan from heat. Now add butter and vanilla.
• Strain through a fine-mesh strainer.
• Cover with plastic wrap and press it directly onto the surface of the pastry.
• Refrigerate for at least 2 hours.

Assembling

•  Place one cake on a plate. Now spread pastry cream over the cake.
• Place other cake on top.
• Press lightly on top of the cake to level.
• Refrigerate for 30 minutes.

For chocolate ganache

• Heat the cream in a small pot over medium-low heat.
• Take a bowl and chop some chocolate. Pour the heated mixture over it and let sit 2 minutes. Now whisk until smooth.
• Take the cake out of the refrigerator and pour the chocolate ganache over it.
• Refrigerate for at least 2-3 hours before serving.

Boston Cream Pie

Boston Pie