Boston Cream Pie

Name: Boston Cream Pie
Cook time: 170 min
Total time: 170 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cups Cake Flour; 1 1/2 tsp Baking Powder; 1/2 tsp Fine Salt; 3 large Eggs; 1 cup Granulated Sugar; 3/4 cups Whole Milk; 6 tbsp Unsalted Butter; 1 1/2 tsp Vanilla Extract; 2 cups Whole Milk; 1/2 cups Granulated Sugar; 5 large Egg Yolks; 3 tbsp Cornstarch; 4 tbsp Unsalted Butter; 1 1/2 tsp Vanilla Extract; 4oz Semisweet Chocolate, chopped; 1/2 cups Heavy Cream; 1 tbsp Light Corn Syrup; 1 tbsp Unsalted Butter; 1 pinch of Fine Salt

A classic Boston Cream Pie: tender, buttery vanilla cake layered with a silky, rich pastry cream and finished with a shiny chocolate ganache. The combination of light sponge, smooth custard, and glossy chocolate makes every slice feel indulgent yet timeless.

A classic Boston Cream Pie: tender, buttery vanilla cake layered with a silky, rich pastry cream and finished with a shiny chocola... Show more

Traditional American Recipe

Health Grade

E · Indulgent

Time

2 hrs30 min

Price

0,59 €

Calories

512 kcal

vegetarian

low calorie

comfort food

american

Method

Prep the pans

Position a rack in the center of the oven and heat it to 350° F. Line the bottoms of two 9-inch round cake pans with parchment rounds and set them aside.

Mix the dry ingredients

In a medium bowl, whisk together the Cake Flour, Baking Powder, and Fine Salt until everything looks evenly combined and airy.

Beat the eggs

In a large bowl, beat the 3 Eggs with the Granulated Sugar until pale, thick, and a little ribboned, about 3 minutes. Beat in the Vanilla Extract until blended.

Warm milk and butter

In a small saucepan, heat the Whole Milk with the Unsalted Butter over medium heat just until the butter melts and the milk is steaming. Do not let it boil.

Finish the batter

Add the dry ingredients to the egg mixture in three additions, alternating with the warm milk mixture, and fold gently after each addition just until the batter is smooth. Divide the batter evenly between the prepared pans and smooth the tops.

Bake the cakes

Bake the layers at 350° F for 25 to 30 minutes, until the tops spring back when lightly touched and a toothpick comes out clean.

Cool the cakes

Let the cakes cool in the pans for 10 minutes, then run a thin knife around the edges, turn them out onto a rack, peel off the parchment, and cool completely, about 30 minutes.

Start the custard

In a medium bowl, whisk the 5 Egg Yolks, the remaining Granulated Sugar, the Cornstarch, and a pinch of Fine Salt until smooth. In a saucepan, warm the remaining Whole Milk just until steaming, then slowly whisk it into the yolk mixture to temper it.

Cook the pastry cream

Pour the mixture back into the saucepan and cook over medium heat, whisking constantly and scraping the corners, until it turns thick, glossy, and just starts to bubble, about 2 to 4 minutes. Take it off the heat and whisk in the remaining Unsalted Butter and Vanilla Extract until silky.

Chill the cream

Press plastic wrap directly onto the surface of the pastry cream and chill it until cold and firm enough to spread, at least 1 hour.

Make the glaze

Finely chop the Semisweet Chocolate and put it in a heatproof bowl. In a small saucepan, warm the Heavy Cream, Light Corn Syrup, and the remaining Unsalted Butter until the cream is just simmering and the butter melts, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and shiny.

Assemble the pie

Set one cooled cake layer on a serving plate and spread the pastry cream evenly over the top, leaving a small border at the edge. Set the second layer on top, spoon the glaze over the center, and nudge it gently toward the sides so it drips attractively. Chill the finished pie for 30 minutes before slicing so the filling and glaze set cleanly.