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

1. Vanilla cake: mix flour, baking powder, and salt in a bowl and set aside. Heat milk and butter in a saucepan until the butter melts (do not boil).
2. Whisk the eggs and sugar at high speed for 5 minutes until light and pale. Add the hot milk mixture and vanilla extract and whisk, then add the flour mixture in small portions and mix.
3. Divide the mixture into two greased 9-inch pans.
4. Preheat the oven to 325F, then bake the cakes for 25 minutes. Let cool for 10 minutes, then remove from the pans onto a wire rack.
5. Pastry cream: heat milk in a saucepan until simmering. Whisk egg yolks and sugar in a large bowl until smooth, then whisk in cornstarch. Remove the milk from heat and slowly pour it into the yolk mixture while whisking, then return the mixture to the saucepan.
6. Cook the cream over medium heat, whisking constantly, until thickened. Remove from heat, add butter and vanilla, then strain through a fine-mesh strainer.
7. Cover with plastic wrap pressed onto the surface and refrigerate for at least 2 hours.
8. Assembling: place one cake on a plate and spread the pastry cream over it. Place the other cake on top and press lightly to level. Refrigerate for 30 minutes.
9. Chocolate ganache: heat the cream in a small pot over medium-low heat. Pour it over chopped chocolate, let sit 2 minutes, then whisk until smooth.
10. Pour the ganache over the cake and refrigerate for at least 2-3 hours before serving.

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

Izza Imran

Writer

Izza Imran develops and tests much of the recipe library on this site, from curries to slow-braised mains. She retests a dish until the measurements hold up in a normal home oven, then writes down the version that actually worked.

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