Boston Cream Pie Recipe

Boston Cream Pie Recipe

Servings: 8-10

Prep Time: 30 minutes

Cook Time: 30 minutes

Chill Time: 1 hour

Ingredients:

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup (120ml) whole milk

For the Pastry Cream Filling:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 3 tbsp cornstarch
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Chocolate Glaze:

• 4 oz (115g) semi-sweet chocolate, chopped
• ½ cup (120ml) heavy cream
• 1 tbsp unsalted butter

Instructions:

1. Make the Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Pastry Cream Filling:

1. In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
4. Cook over medium heat, whisking constantly, until thickened and bubbling (about 2-3 minutes).
5. Remove from heat and stir in butter and vanilla extract.
6. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 1 hour.

3. Make the Chocolate Glaze:

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
2. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Add the butter and mix until glossy.

4. Assemble the Boston Cream Pie:

1. Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top.
2. Place the second cake layer on top of the pastry cream.
3. Pour the chocolate glaze over the top of the cake, letting it drip down the sides.

5. Chill and Serve:

• Refrigerate the assembled cake for at least 1 hour before serving to set the layers.
• Slice and enjoy your classic Boston Cream Pie!

Tips:

• If you prefer a neater finish, assemble the cake in a springform pan to keep the layers even.
• Use good-quality chocolate for the glaze for a richer taste.

Enjoy this iconic dessert! 🍰