Description
Delectable boston cream pie showcases layers of vanilla sponge cake, silky pastry cream, and rich chocolate ganache. Sweet Massachusetts classic delivers creamy, chocolatey perfection for dessert enthusiasts craving a nostalgic treat.
Ingredients
Scale
- 3 large eggs (at room temperature)
- ¾ cup (150 grams) granulated sugar
- 1 ½ cups (180 grams) sifted cake flour
- 4 tbsps unsalted butter (cut into tbsps)
- ½ cup whole milk
- 1 ¼ tsps baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 large egg yolks
- ¼ cup (50 grams) granulated sugar
- 1 cup whole milk
- ¼ cup heavy cream
- 2 tbsps cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 3 oz (85 grams) semi-sweet or bittersweet chocolate (finely chopped)
- ½ cup heavy cream
- ½ tsp vanilla extract
Instructions
- Custard Preparation: Whisk egg yolks with sugar and cornstarch until smooth, creating a silky base for the dessert.
- Milk Integration: Gradually pour scalding milk into yolk mixture, stirring continuously to prevent curdling and maintain a luxurious texture.
- Custard Cooking: Return mixture to saucepan, cooking over medium-high heat while whisking vigorously until the custard thickens and coats the back of a spoon.
- Custard Refinement: Remove from heat, blend in melted butter, and strain to eliminate potential lumps, ensuring a refined consistency.
- Custard Chilling: Infuse with vanilla essence, cover, and refrigerate for at least two hours to allow flavors to meld and set completely.
- Cake Preparation: Preheat oven and prepare cake pan by lightly greasing to prevent sticking.
- Dry Ingredient Mixing: Combine flour, baking powder, and salt to create a uniform structural mixture for the cake.
- Liquid Base Creation: Warm milk and butter together until completely dissolved, forming a rich liquid component.
- Egg Mixture Whipping: Beat eggs, sugar, and vanilla until the mixture becomes pale and dramatically increases in volume, creating an airy base.
- Batter Assembly: Gently fold flour mixture into egg mixture, maintaining delicate air bubbles, then incorporate warm milk and butter to create a smooth batter.
- Baking Process: Pour batter into prepared pan and bake until the cake springs back when touched and develops a golden crust.
- Cake Layering: Cool completely, then slice horizontally to create two distinct layers.
- Chocolate Glaze Creation: Heat cream and pour over finely chopped chocolate, stirring until a glossy, smooth mixture forms.
- Filling Preparation: Whip chilled custard with heavy cream until soft peaks develop, creating a luxurious filling.
- Cake Assembly: Spread custard cream evenly over bottom cake layer, position second layer on top, and generously drizzle chocolate glaze, allowing it to cascade naturally.
- Final Touch: Refrigerate briefly to set glaze and harmonize flavors before serving this classic Boston Cream Pie.
Notes
- Prevent Curdling Technique: Slowly stream scalding milk into egg yolks while continuously whisking to avoid lumpy texture and maintain smooth consistency.
- Temperature Control Critical: Use medium-high heat when cooking custard, stirring constantly until mixture thickens and coats the back of a spoon for perfect setting.
- Aeration is Key: Whip egg mixture until pale and significantly increased in volume to create light, delicate cake structure with maximum lift.
- Gentle Folding Matters: Incorporate dry ingredients and liquid mixtures using careful folding motions to preserve delicate air bubbles and ensure tender cake crumb.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg