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:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes.
- Gently fold in the melted butter and vanilla extract.
- Sift together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Pastry Cream:
- In a medium saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer.
- In a bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth.
- Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolk mixture to temper the eggs.
- 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.
- Remove from heat and stir in the vanilla extract, salt, and butter until smooth.
- 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:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 1-2 minutes.
- Add the butter and stir until the mixture is smooth and glossy.
Assembly:
- Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top.
- Place the second cake layer on top of the pastry cream.
- Pour the chocolate ganache over the top of the cake, allowing some to drip down the sides.
- 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!