Boston Cream Pie Recipe

The classic Boston Cream Pie is a beloved dessert that combines moist vanilla sponge cake, creamy pastry cream, and a rich chocolate ganache topping. Despite its name, Boston Cream Pie is actually a cake, and its layers of texture and flavor make it a timeless favorite. Here’s how to make it from scratch:

Ingredients:

For the Vanilla Sponge Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 teaspoons baking powder

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract
• Pinch of salt
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter, at room temperature

Instructions:

Vanilla Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes.
3. Gently fold in the melted butter and vanilla extract.
4. Sift together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Pastry Cream:

1. In a medium saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer.
2. In a bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth.
3. Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolk mixture to temper the eggs.
4. Return the egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract, salt, and butter until smooth.
6. Transfer the pastry cream to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until cold.

Chocolate Ganache:

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 1-2 minutes.
3. Add the butter and stir until the mixture is smooth and glossy.

Assembly:

1. Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top.
2. Place the second cake layer on top of the pastry cream.
3. Pour the chocolate ganache over the top of the cake, allowing some to drip down the sides.
4. Chill the Boston Cream Pie in the refrigerator for at least 1 hour before serving to set the ganache.

Enjoy your classic Boston Cream Pie, a dessert that’s as rich in history as it is in flavor!

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