Boston Cream Pie
User Reviews
5
Boston Cream Pie
Description
Boston Cream Pie is composed of three main components: the vanilla custard, sponge cake, and chocolate ganache. The custard is prepared by tempering egg yolks with heated half and half, then cooked while whisking until it becomes thick and smooth, with butter and vanilla added for richness. It is chilled before assembly. The sponge cake is made by combining flour, baking powder, salt, milk, butter, eggs, sugar, and vanilla, resulting in a light, tender crumb once baked. The ganache is a mix of high-quality bittersweet chocolate melted into heated cream and corn syrup for shine and smooth texture.
The dessert assembles by layering sponge cake with custard and finishing with the chocolate ganache on top, creating a contrast of textures: airy cake, creamy filling, and glossy chocolate. The flavors are balanced between sweet vanilla and bittersweet chocolate notes. Preparation involves attention to cooking temperatures and timing to achieve proper textures without curdling or overmixing.
Due to the multiple components, it is recommended to prepare the custard and cake in advance, allowing adequate cooling time. Using high-quality ingredients improves the final flavor, especially in the custard and ganache. This dessert fits well for special occasions where an elegant layered cake dessert is desired.
Ingredients
For the Custard:
- 2 cups half and half
- 6 large egg yolk
- ½ cup granulated sugar 3.5 ounces
- pinch salt
- ¼ cup all-purpose flour
- 4 TB butter cold, cut into pieces, salted
- 1 ½ tsp vanilla extract pure
For the Sponge Cake:
- 1 ½ cups all-purpose flour 7.5 ounces
- 1 ½ tsp baking powder
- ¾ tsp table salt
- ¾ cup milk whole
- 6 TB butter salted
- 1 ½ tsp vanilla extract pure
- 3 egg large
- 1 ½ cups granulated sugar
For the Ganache:
- ½ cup heavy cream
- 2 TB light corn syrup
- 4 oz bittersweet chocolate high quality, chopped
Instructions
For the Custard
- Heat half and half in a saucepan over medium heat until simmering. Meanwhile, whisk yolks, sugar, and salt in a bowl until smooth.
- Add flour to yolk mixture and whisk until combined. Remove half and half from heat and - whisking constantly - very slowly add 1/2 cup of half and half to the yolk mixture, to temper.
- Whisking constantly, return tempered yolk mixture to the remaining half and half in the saucepan.
- Return saucepan to medium heat and cook, whisking constantly, until it thickens(about 1 min). Reduce to med-low and keep simmering, whisking constantly for 8 minutes. (It will slowly go from pale yellow to a deep yellow and become thicker.)
- Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1-2 min. Remove from heat and whisk in butter and vanilla until melted. It should be pudding-like, thick, and smooth - not clumpy. Cover and chill at least 2 hours or overnight.
For the Sponge Cake
- Preheat oven to 325F with rack on middle position. Grease two 9-inch round cake pans and line with parchment over the grease.
- In a bowl, whisk flour, baking powder, and salt. In a saucepan, heat milk and butter over low heat until butter melts. Remove from heat, add vanilla, and cover to keep warm.
- In a stand mixer fitted with whisk attachment, whip the eggs and sugar at high speed until light and airy, 5 min. Add hot milk mixture and whisk by hand until combined. Add dry ingredients and whisk just until incorporated; don't overmix.
- Quickly divide batter evenly between the two prepared pans. Bake until tops are golden brown and toothpick inserted in center comes out with small tender crumbs attached, about 20-27 min.
- Transfer cakes to wire rack and cool completely in pan at room temp. Run thin sharp knife around edge of pans and invert cakes onto rack. You might need to give the pans a good slap on the back. Slowly and gently peel off the parchment paper.
- Place one round cake on a serving plate, top side up. Stir chilled custard briefly and spread onto cake evenly. Place second round cake, bottom side up, on top of the custard. Cover and chill while you make the ganache.
For the Ganache
- In a small saucepan over medium heat, bring heavy cream and corn syrup to simmer. Remove from heat and add chocolate chunks. Whisk until smooth. Let stand, whisking occasionally, until slightly thickened (5-10 min).
- Whisk again and pour onto top of cake, using rubber spatula to spread evenly and letting it drip slowly down the sides. Cover and chill cake at least 3 hours before slicing. A fully chilled cake will be easier to slice.
Notes
- Monitor the half and half, milk, and heavy cream carefully during heating to prevent scorching; constant whisking helps.
- Mix wet and dry ingredients for the sponge cake just until no flour streaks remain to avoid tough cake texture.
- Remove the cream from heat before adding room-temperature chocolate for a smooth, silky ganache.
- Use high-quality chocolate to enhance ganache flavor and texture.
- Allow ample cooling time between each component preparation; making custard and cake a day ahead is advisable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 223mg | 74% |
| Sodium | 396mg | 17% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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