Boston Cream Pie
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5.0
30 reviews
Excellent
Boston Cream Pie
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A detailed history of the Boston Cream Pie, including a delicious classic recipe from food historian Gil Marks.
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Ingredients
Custard Filling Ingredients
- 2 cups milk (17 ounces/485 grams)
- 1/2 vanilla bean, split lengthwise (or 1½ teaspoons vanilla extract)
- 2/3 cup granulated sugar (5 ounces/140 grams)
- 1/3 cup all-purpose flour, or 3 tablespoons flour and 2 tablespoons cornstarch (1.4 ounces/40 grams)
- 1/8 teaspoon salt
- 2 large eggs, lightly beaten (3.5 ounces/100 grams)
- 2 tablespoons unsalted butter (optional) (¼ stick/1 ounce/30 grams)
- 1 tablespoon rum (optional)
Cake Batter Ingredients
- 2 cups sifted cake flour or 1 2/3 cups all-purpose flour, sifted (7 ounces/200 grams)
- 1 cup granulated sugar (7 ounces/200 grams)
- 2 teaspoons double-acting baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter or vegetable shortening, softened (65 to 67°F) (2.5 ounces/75 grams)
- 3/4 cup milk (6.375 ounces/180 grams)
- 1 1/2 teaspoons vanilla extract, or 1 teaspoon vanilla and 1 teaspoon almond extract
- 1 large egg (1.75 ounces/50 grams)
Glaze Ingredients
- 3 ounces semisweet or bittersweet chocolate, chopped (85 grams)
- 2 tablespoons granulated sugar (1 ounce/25 grams)
- 2 tablespoons water
- 3 tablespoons unsalted butter, softened (65 to 67°F) (1.5 ounces/45 grams)
- 1/2 teaspoon vanilla extract
Instructions
To Make Filling
- In a 2-quart heavy bottomed saucepan, heat the milk, vanilla bean, and 2 tablespoons sugar over medium heat, stirring occasionally, until small bubbles appear around the edges. (The sugar helps to prevent the milk from scorching.) Remove from the heat, cover, and let steep until the vanilla infuses the milk, about 10 minutes. Remove the vanilla bean and return to a simmer. Meanwhile, in a medium bowl combine the remaining sugar, flour, and salt. Gradually stir in the warm milk.
- Return to the saucepan and cook, stirring constantly, over medium heat until the mixture bubbles, then boil for an additional 2 minutes. Remove the saucepan from the heat and gradually beat half of the milk mixture into the eggs. Scrape the egg mixture back into the saucepan, stirring constantly. Cook over medium heat, whisking constantly until the mixture thickens or reaches 160°F, about 2 minutes.Remove from the heat and, if using, add the butter.
- Continue to whisk for about 20 seconds, then pour into a bowl. If using vanilla extract and/or rum, add it now. Press a piece of plastic wrap against the surface and let stand at room temperature until cool, about 1 hour. The custard can be stored in the refrigerator for up to 3 days. Do not beat the cooled custard or it will break down.Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease two 9-inch round baking pans or one 9-inch springform pan, line the bottom with parchment paper or wax paper, grease again, and dust with flour.
To Make Cake Batter
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, 1/4 cup milk, and vanilla.
- On low speed, blend together, about 30 seconds. Increase the speed to medium-high and continue beating for 2 minutes. Beat the egg with the remaining ½ cup milk. In 3 parts, beat the egg mixture into the flour mixture, about 20 seconds after each addition, until smooth.
- Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, about 25 minutes for 2 pans or 30 to 40 minutes for a springform pan.
- Let cool in the pans for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 3 days or in the freezer for up to 3 months.
To Assemble
- If using a springform pan, cut the cake horizontally in half. Place a cake layer on a serving plate, spread with the filling, and top with the second cake layer. Refrigerate while preparing the glaze.
- To make the glaze: In the top of a double boiler, combine the chocolate, sugar, and water and place over barely simmering water until melted. Remove from the heat and stir in the butter and vanilla. Let stand, stirring occasionally, until slightly thickened, 15 to 30 minutes. Pour the glaze over the cake, allowing a little to drip over the sides. Refrigerate until chilled. Boston cream pie is best the day it is made, but can be covered and stored in the refrigerator for up to 2 days. Remove the cake from the refrigerator about 20 minutes before serving.
Notes
- Variations
- Variations
- Boston Cream Cupcakes: Divide the batter between 12 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake at 350°F (325°F for a convection oven) for about 20 minutes. After cooling, cut horizontally in half, fill with the custard, and pour the glaze over top.
- Boston Cream Cupcakes:
- Divide the batter between 12 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake at 350°F (325°F for a convection oven) for about 20 minutes. After cooling, cut horizontally in half, fill with the custard, and pour the glaze over top.
- Richer Cake: In the batter, substitute 3 large egg yolks for the egg and increase the butter to ½ cup (1 stick/4 ounces/115 grams) and the sugar to 1 cup plus 2 tablespoons (8 ounces/225 grams). In the glaze, omit the sugar and water, increase the butter to ¼ cup (½ stick/2 ounces/55 grams), and add 1½ tablespoons light corn syrup.
- Richer Cake:
- In the batter, substitute 3 large egg yolks for the egg and increase the butter to ½ cup (1 stick/4 ounces/115 grams) and the sugar to 1 cup plus 2 tablespoons (8 ounces/225 grams). In the glaze, omit the sugar and water, increase the butter to ¼ cup (½ stick/2 ounces/55 grams), and add 1½ tablespoons light corn syrup.
- Decorated Top: Combine 1 cup confectioners' sugar, 1 tablespoon water, and 1 teaspoon light corn syrup. Spoon into a pastry bag fitted with a 1/8-inch round tip. After covering the cake with the chocolate glaze and before it sets, start from the center and pipe spiral rings. Using the tip of a knife or skewer and starting from the center, pull parallel lines outward to the edge.
- Decorated Top:
- Combine 1 cup confectioners' sugar, 1 tablespoon water, and 1 teaspoon light corn syrup. Spoon into a pastry bag fitted with a 1/8-inch round tip. After covering the cake with the chocolate glaze and before it sets, start from the center and pipe spiral rings. Using the tip of a knife or skewer and starting from the center, pull parallel lines outward to the edge.
Nutrition Information
Show Details
Calories
292kcal
(15%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
59mg
(20%)
Sodium
125mg
(5%)
Potassium
179mg
(5%)
Sugar
26g
(52%)
Vitamin A
350IU
(7%)
Calcium
87mg
(9%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 59mg | 20% |
| Sodium | 125mg | 5% |
| Potassium | 179mg | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 350IU | 7% |
| Calcium | 87mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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