Boston Cream Pie Recipe

This Boston Cream Pie Recipe is a creamy and classic recipe, which is made with a rich pastry cream and a decadent chocolate ganache. It’s a classic, foolproof recipe, ready in about 2 hours, plus chilling time.

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Boston Cream Pie Recipe Ingredients

For the cream filling:

• 1 cup whole milk
• 1 cup heavy whipping cream
• 2/3 cup granulated sugar, divided
• 5 large egg yolks
• 1/4 cup cornstarch
• 1/4 tsp. kosher salt
• 3 Tbsp. unsalted butter, cubed
• 2 tsp. vanilla extract

For the cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 cup whole milk
• 1/2 cup unsalted butter, cubed
• 3 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 2 tsp. vanilla extract

For the ganache:

• 2/3 cup semisweet chocolate chips
• 1/3 cup heavy whipping cream
• 1 tsp. vegetable oil

How To Make Boston Cream Pie Recipe

1. Make the pastry cream: In a medium saucepan, heat the milk, heavy cream, and ⅓ cup of sugar until steaming. In a separate bowl, whisk the egg yolks, cornstarch, salt, and the remaining ⅓ cup of sugar until smooth.
2. Temper the eggs: Slowly drizzle about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the tempered yolk mixture back into the pot.
3. Thicken the cream: Return the pot to medium heat and cook, whisking constantly, for 2 to 3 minutes, until it thickens and bubbles.
4. Finish and chill the filling: Press the mixture through a fine-mesh strainer into a clean bowl. Stir in the butter and vanilla until combined. Press plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours.
5. Bake the cakes: Preheat the oven to 350°F. Prepare two 9-inch cake pans. In a bowl, combine the flour, baking powder, and salt. In a separate microwave-safe bowl, heat the milk and butter until the butter is melted.
6. Mix the cake batter: In a large bowl, beat the eggs and sugar with a hand mixer for about 5 minutes until pale and fluffy. Beat in the vanilla. Whisk the hot milk mixture into the egg mixture by hand, then add the flour mixture, mixing just until combined.
7. Bake and cool: Divide the batter between the prepared pans and bake for 22 to 27 minutes. Let the cakes cool completely.
8. Assemble the cake: Place one cake layer on a plate. Whisk the chilled cream filling until smooth and spread it over the cake. Top with the second cake layer.
9. Make the ganache: Microwave the chocolate chips, heavy cream, and oil in 15-second intervals until the chocolate is melted and smooth.
10. Glaze and chill: Pour the ganache over the center of the cake, spreading it to the edges and allowing it to drip down the sides. Chill the cake for at least 2 hours before slicing.

Recipe Tips

• How to get a smooth pastry cream? Tempering the eggs (slowly adding a little hot liquid to them) and then straining the finished cream are the two most important steps to guarantee a silky, lump-free filling.
• Can I make this ahead of time? Yes, this is a great dessert to make in stages. The pastry cream can be made up to 2 days in advance. The cake layers can be baked, cooled, and wrapped a day ahead. Assemble the final cake on the day you plan to serve it.
• How to get a light and fluffy cake? Beating the eggs and sugar for the full 5 minutes is key. This incorporates a lot of air, which is what gives the cake its signature light, spongy texture.
• What’s the best way to get a shiny ganache? The small amount of vegetable oil is the secret. It gives the ganache a beautiful, professional-looking shine and helps keep it from becoming too hard in the refrigerator.

What To Serve With Boston Cream Pie

This classic dessert is rich, creamy, and completely satisfying on its own.

• A hot cup of black coffee or tea
• A tall glass of cold milk

How To Store Boston Cream Pie

• Refrigerate: This cake must be stored in the refrigerator because of the cream filling. Cover it with a cake dome or plastic wrap. It will stay fresh for up to 4 days.

Boston Cream Pie Nutrition Facts

• Calories: 550 kcal
• Carbohydrates: 65g
• Protein: 8g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 350mg
• Fiber: 2g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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