BOSTON CREAM PIE

A traditional Boston Cream Pie is a delicious dessert made of soft layers of vanilla sponge cake. These layers are filled with creamy pastry and finished off with a glossy layer of chocolate ganache on top.

prep time: 1hour
cook time: 30 minutes
chilling time: 4 hours
total time: 5 hours 30 minutes

SERVINGS: 8 SLICES

INGREDIENTS

For Pastry Cream:

• 1/2 cup of granulated sugar (100 grams)
• 1/4 cup of cornstarch or cornflour (32 grams)
• 2 cups of whole milk (480 ml)
• 4 large egg yolks
• 3 tablespoons of unsalted butter, sliced into tablespoon-sized pieces (45 grams)
• 2 teaspoons of pure vanilla extract

For Sponge Cake:

• 2 cups of all-purpose flour, spooned and leveled (250 grams)
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, sliced and at room temperature (115 grams)
• 1 cup of whole milk (240 ml)
• 4 large eggs at room temperature
• 2 cups of granulated sugar (400 grams)
• 2 tablespoons of vegetable or canola oil (30 ml)
• 2 teaspoons of pure vanilla extract

For Chocolate Ganache:

• 4 ounces of semi-sweet chocolate, chopped (113 grams)
• 1 tablespoon of light corn syrup (20 grams)
• 1/2 cup of heavy whipping cream (120 ml)

INSTRUCTIONS

To make the pastry cream:

1. Get a big saucepan and mix together the sugar and cornstarch until they’re all mixed up. Put this aside.
2. In another big bowl, take the milk and egg yolks and whisk them until they’re all blended together. Slowly pour this mixture into the saucepan with the sugar and cornstarch. Keep whisking until everything is mixed well.
3. Put the saucepan on the stove over medium heat and let it heat up. Stir it often and use a rubber spatula to scrape the sides and bottom a few times. You want it to boil for about a minute until it gets thicker.
4. Now, take the saucepan off the heat and add the butter. Do this one tablespoon at a time, and then add the vanilla extract.
5. To make sure everything is smooth, strain the mixture through a fine-mesh strainer into a heat-proof bowl. Cover the custard with plastic wrap, but make sure the wrap touches the surface of the custard. Then, put it in the fridge for around 2 hours until it’s nice and cold.

To make the sponge cake:

1. Preheat your oven to 350°F (180°C). Take two 9-inch cake pans, grease them with nonstick cooking spray, place parchment paper at the bottom, and set them aside.
2. In a big mixing bowl, sift together the flour, baking powder, and salt. Put this aside for now.
3. Now, in a large saucepan, mix the sliced butter and milk. Heat it up on the stove over medium heat. Stir it now and then. Once it starts to simmer, take it off the heat and let it cool a bit.
4. In another large bowl, use a handheld mixer or a stand mixer with the whisk attachment to beat the eggs and sugar together. Keep at it until the mixture gets thick and turns light in color, which takes about 5 minutes.
5. Add the oil and vanilla extract and mix them in well.
6. Carefully add the dry ingredients and mix until they are just combined.
7. Pour the hot milk and butter mixture into the batter, and gently fold or mix it in at a low speed until everything is just combined.
8. Now, pour the cake batter into the prepared pans, spreading it out evenly.
9. Bake for 25 to 30 minutes, or until a toothpick you stick into the center of the cake comes out clean.
10. Let the cakes cool on a wire rack for at least 20 to 30 minutes before taking them out of the pans. Allow the cake layers to cool completely.

To assemble the cake:

1. When your pastry cream is nice and cold and you’re ready to use it, give it a good whisk until it’s smooth. If it’s too chilly, leave it at room temperature for 15 to 20 minutes.
2. If your cake layers have uneven tops, make them flat using a cake leveler or a knife. Put one of the cake layers on a cake stand or a big plate.
3. Now, create a border of pastry cream around the outer edge of the cake layer, but leave about an inch around the edge without any cream. After that, spread the rest of the pastry cream in the center, making it nice and even.
4. Take the second cake layer and place it gently upside-down on top of the pastry cream. Give it a little press to help the pastry cream filling spread to the edges.
5. Put the whole thing in the fridge while you get the ganache ready.

To make the chocolate ganache:

1. Take the chopped chocolate and corn syrup and put them in a big heatproof bowl. Leave it there for now.
2. Get some heavy whipping cream in a glass measuring cup and warm it up in the microwave for about 45 seconds to a minute.
3. Pour the warm cream over the chocolate in the bowl. Let it sit for 2 minutes. Start stirring slowly in the middle of the bowl, and keep stirring in one direction until everything is smooth and mixed well.
4. Give it a little time to cool down, about 15 to 20 minutes, until the ganache thickens up but can still be poured.
5. Take the cake out of the fridge. Pour the ganache right in the center of the cake top and gently spread it around.
6. Stick the cake back in the fridge for 1 to 2 hours, so the ganache can get firm. After that, cut it into slices and enjoy your delicious Boston Cream Pie!

Notes:

• Storage: Put your cake in an airtight container and keep it in the fridge. It will stay fresh for up to 4 days.
• Make-Ahead: You can prepare some parts ahead of time. Make the cake layers up to 2 days in advance, wrap them well, and store them in the fridge. The pastry cream can also be made and kept in the fridge for 2 to 3 days before you put the cake together.
• If you really want to get ahead, bake the cake layers even further in advance, wrap them tightly, and freeze them. They’ll stay good in the freezer for up to 3 months. This is a great way to save time and plan ahead.

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