Boston Cream Pie

 Boston Cream Pie Recipe

 This classic Boston Cream Pie is a cake, not a pie, as the name suggested most of us confused about this an American dessert, for the first time made at Boston's Parker hotel in the 19th century, made with vanilla sponge cake layered with pastry cream and topped with chocolate glaze. 

This ultimate Boston Cream pie recipe would seem easy if you have made a sponge or simple vanilla cake. you just need to do more have to make Boston cream to fill in its layers and I am sure you will love this frozen Boston Cream Pie topped with ganache.

Boston Cream Pie

Slice of Boston Cream Pie

Prep Time 30 minutes

Cook Time 30 minutes

Chill Time 1hour

Total Time 2 hours

Yield 10 servins

Course Dessert

Cuisine American

Ingredients: 

3 eggs, room temperature

1 cup all-purpose flour 

1cup powdered sugar

70 g unsalted butter

1/2 cup whole milk

1 1/2 tsp baking powder

1/4 tsp salt

2 tsp vanilla extract

1/4 cup heavy whipped cream

113g bittersweet chocolate, chopped

 

For the Cream

 

1 tbsp unsalted butter

2/3 cup powdered sugar

1 tbsp corn starch

2 cup whole milk

6 egg yolk, room temp

1 tsp vanilla extract

Instruction:

For the Cake

Prepare the 8" round pan, grease with butter or spray and line the bottom with parchment paper, grease again. Sift the dry ingredients; flour, salt, and baking powder whisk together and put aside. In a bowl whisk the eggs and sugar together until fluffy. Boil the whole milk for 30 seconds add in the butter and let it melt and mix with.

 

Now blend this hot milk with egg & sugar mixture until fluffy. Add in the dry ingredients to wet ingredients stir to combine well. Pour the batter into the prepared pan. Bake about 30-35 minutes, check the doneness with a toothpick inserted into the cake comes out clean. Remove from oven and let it cool for 5 minutes then invert onto the wire rack to cool completely.

 

 For the Cream

 

In a medium saucepan boil the milk and remove from heat, in a large bowl whisk the egg yolk and sugar together until pale in color. Add in the cornstarch into the mixture whisk to incorporate well until no lumps remain, mix 1/4 cup hot milk to this mixture and pour this mixture through the strainer to another pot and cook on medium heat for 1 minute to bring boil and mixture start thickening. Remove from heat, add in the butter, and stir. Let it cool then cover with plastic wrap pressing the plastic to cover the surface prevent to form the skin. Chill in the refrigerator.

 

 For the Ganache

 

In a microwave-safe bowl place the cream and corn syrup together for 1 minute until steaming, stir in the chocolate to the cream mixture until smooth. Corn syrup will make your ganache shiner.

 

To Assemble

 

Using a serrated knife to cut the cake into half horizontally, place cut side up on platter spread the chilled cream about 1" layer over the cake and top with remaining half and gently press down. Chill the cake for about 1-2 hours or better for over the night. Before serving pour the ganache over the top of the cake. Slice the cake with a warm, non-serrated knife for clean edges.