Best Boston Cream Pie
User Reviews
4.4
48 reviews
Good
-
Servings
12 Servings
-
Calories
457 kcal
-
Course
Dessert
Best Boston Cream Pie
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Boston Cream Pie made from scratch with two layers of sponge cake, a creamy custard filling, and then topped with a rich chocolate ganache!
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Ingredients
- cake
- 6 large eggs at room temperature and separated
- 1 cup granulated sugar divided
- 1 cup cake flour
- vanilla pastry cream
- 1 1/2 cups half and half
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
- 1 vanilla bean split
- Ganache
- 8 ounces chocolate I mixed semi-sweet and bittersweet
- 1 cup heavy whipping cream
- 1 tablespoon butter unsalted
Instructions
- Preheat oven to 350 degrees. Cut two round circles of parchment paper to fit on the bottom of two 9" cake pans. set aside.
- Cake
- Using two mixer bowls (one large, one small), separate the eggs by putting the egg whiles in the large bowl and the yolks in the small bowl.
- Add 1/2 cup of sugar to the egg whites and beat until very stiff and set aside.
- Add 1/2 cup of sugar to yolks and beat until very light yellow in color and thick. Folk egg yolks into egg whites. Two tablespoons at a time add flour and gently and quickly fold into mixture (don't over mix or beat). Pour into prepared pans. Bake for 25-30 minutes or until toothpick comes out dry.
- Cool for about 5 minutes, remove from pan and remove parchment paper. Cool completely on baking racks.
- Vanilla Pastry Cream
- Bring half and half to a simmer over medium heat in a medium saucepan. In a separate medium bowl whisk together sugar, eggs, egg yolk and flour to blend. Add warm half and half whisking into egg mixture. Return to saucepan and whisk over medium heat. Add split vanilla bean. Cook for about 5 minutes and let mixture get to a boiling point and let boil for 1 minutes. Remove from heat and stir in vanilla extract. Transfer to a small bowl and place plastic wrap directly on the pastry cream. Chill in the refrigerator.
- Ganache
- In a medium bowl break apart chocolate into small pieces and set aside.
- In a small saucepan over medium heat bring heavy whipping cream and butter to a boil. Pour over chocolate and mix until melted and smooth.
- To Assemble Cake
- Place one sponge cake on a cake plate, remove vanilla bean from custard and add to top of cake. Place second cake on top and pour ganache over top of cake.
Notes
- The vanilla pastry cream needs to be chilled for at least four hours before assembling the cake. Make this first or can me made a day ahead.
Nutrition Information
Show Details
Serving
1g
Calories
457kcal
(23%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
8g
Cholesterol
197mg
(66%)
Sodium
150mg
(6%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 457kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 197mg | 66% |
| Sodium | 150mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
48 reviews
Good
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