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Classic From Scratch Boston Cream Pie

boston cream pie - Tasty
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Make a bakery-quality Boston Cream Pie featuring tender vanilla sponge cake, rich pastry cream filling, and a smooth chocolate glaze.

Ingredients

Scale
  • For the Vanilla Sponge Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • For the Pastry Cream Filling:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Whisk together flour, baking powder, and salt in a bowl.
  2. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
  3. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  4. Divide batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  5. Make the Pastry Cream: Heat the milk in a saucepan until steaming, but not boiling.
  6. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly whisk about 1 cup of the hot milk into the yolk mixture to temper it.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while whisking.
  8. Remove from heat. Whisk in butter, vanilla extract, and set aside to cool slightly, pressing plastic wrap directly onto the surface to prevent a skin from forming.
  9. Assemble the Pie: Place one cooled cake layer on a serving plate. Spread the cooled pastry cream evenly over the cake layer. Place the second cake layer on top.
  10. Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream and corn syrup (if using) until simmering. Pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth and glossy.
  11. Pour the ganache over the top center of the assembled cake, allowing it to drip naturally down the sides. Let the glaze set before slicing and serving.

Notes

  • For a firmer custard, chill the pastry cream thoroughly before assembling the pie.
  • You can use a single 9-inch springform pan for baking the cake layers if you prefer a slightly thicker layer.
  • If you want Boston Cream Cupcakes, use the cake batter in cupcake liners and fill the center hole after baking with the pastry cream and top with ganache.

Nutrition

Find it online: https://daisyrecipe.com/boston-cream-pie-recipe-from-scratch/