Description
Boston Cream Pie is a classic American dessert featuring layers of light sponge cake filled with smooth pastry cream and topped with rich chocolate ganache.
Ingredients
Scale
- For the pastry cream:
- 2 tablespoons unsalted butter
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 3/4 cups whole milk
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
- For the cake:
- 3 large eggs
- 1 1/4 cups all-purpose flour (plus more for sprinkling)
- 2 teaspoons baking powder
- 6 tablespoons (3/4 stick) unsalted butter (plus more for the pans)
- 3/4 cup whole milk
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- For the chocolate ganache:
- 4 ounces bittersweet chocolate (or 2/3 cup bittersweet chocolate chips)
- 1 tablespoon light corn syrup
- 1/8 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon heavy cream
Instructions
- Make the pastry cream: Fit a fine-mesh strainer over a medium bowl. Whisk egg yolks, sugar, cornstarch, and salt in a medium saucepan. Add milk and whisk. Cook over medium heat, whisking constantly, until thickened (about 8 minutes). Remove from heat, whisk in butter and vanilla, strain into bowl, cover with plastic wrap, and refrigerate for at least 3 hours.
- Make the cake: Preheat oven to 325°F and grease two 9-inch round pans. Mix flour and baking powder in a bowl. Melt butter with milk, stir in vanilla and salt. In a stand mixer, beat eggs and sugar for 6 minutes. Reduce speed, add milk mixture, then flour mixture until just combined. Divide batter between pans and bake 22–25 minutes. Cool for 15 minutes in pans, then invert and cool completely.
- Assemble: Place one cake layer on a serving plate, spread pastry cream, top with second layer. Refrigerate at least 2 hours or overnight.
- Make ganache: Combine chopped chocolate, corn syrup, and salt in a bowl. Heat cream until bubbling and pour over chocolate. Let sit 1 minute, then whisk until smooth. Pour over chilled cake. Refrigerate until ganache is set (about 30 minutes).
Notes
- Pastry cream can be made up to 3 days in advance.
- Allow cake to chill thoroughly before adding ganache for best results.
- Use vanilla bean paste for a deeper flavor and speckled appearance in cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg