Boston Cream Pie
User Reviews
4.4
267 reviews
Good
Boston Cream Pie
Report
Boston Cream Pie features tender cake layers filled with smooth pastry cream and topped with glossy chocolate ganache. The pastry cream is cooked with half-and-half, egg yolks, sugar, cornstarch, butter, and vanilla, yielding a thick, velvety custard. The cake layers use baking powder and baking soda for lift and buttermilk for moisture. The chocolate ganache, made from semisweet chocolate and heavy cream, finishes the dessert elegantly.
Description
Boston Cream Pie combines a moist, tender cake with a rich pastry cream filling and a shiny chocolate ganache topping. The pastry cream is made by tempering egg yolks with simmering half-and-half and sugar, then cooking until thickened with cornstarch. Butter and vanilla are folded in for a creamy finish. The cake batter includes flour, leavening agents, butter, sugar, eggs, vanilla, and buttermilk, creating a soft crumb that contrasts the creamy filling.
Once assembled, the dessert offers a balance of textures: fluffy cake layers, smooth custard, and silky chocolate. It can be prepared up to a day ahead and kept refrigerated. Half-and-half can be substituted with equal parts whole milk and heavy cream without affecting the overall quality.
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Ingredients
For the Pastry Cream
- 2 cups half-and-half
- ½ cup granulated sugar
- Pinch salt
- 5 egg large yolks
- 3 tablespoons cornstarch
- 4 tablespoons unsalted butter cold, cut into 4 pieces
- 1½ teaspoons vanilla extract
For the Cake
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter at room temperature
- 1½ granulated sugar cups
- 3 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1¼ cups buttermilk
For the Chocolate Ganache
- 8 ounces semisweet chocolate finely chopped
- ¾ cup heavy cream
Instructions
- Make the Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
- Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.
- When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
- Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
- Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.
- Make the Ganache: While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
- Assemble the Cake: Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.
Notes
- Half-and-half can be replaced with a mixture of equal parts whole milk and heavy cream if unavailable.
- This dessert can be assembled up to one day in advance and should be refrigerated until serving.
- Nutritional values provided are calculated for a single serving.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Cholesterol
191mg
(64%)
Sodium
359mg
(15%)
Potassium
320mg
(7%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
935IU
(19%)
Vitamin C
0.4mg
(0%)
Calcium
144mg
(14%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 191mg | 64% |
| Sodium | 359mg | 15% |
| Potassium | 320mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 144mg | 14% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
267 reviews
Good
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