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Boston Cream Pie Recipe

Boston Cream Pie Recipe
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★★★★★

4.7 from 21 reviews

This classic Boston Cream Pie recipe features tender cake layers filled with rich vanilla custard and topped with smooth, glossy chocolate ganache. Perfect for celebrations or a decadent treat, it combines buttery sponge cake, creamy filling, and luscious chocolate for an unforgettable dessert experience.

Ingredients

Scale

For the Cake Layers:

  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs (room temperature)
  • ½ cup milk (room temperature)
  • 6 tablespoons unsalted butter (melted and cooled)
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

For the Vanilla Custard Filling:

  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
  • 2 tablespoons unsalted butter

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces dark chocolate (chopped or in chips)

Optional Additions:

  • ½ teaspoon almond or coffee extract (for added flavor)
  • Fresh fruit (strawberries, blueberries, or bananas for garnish)

Instructions

  1. Prepare the Cake Layers: Preheat your oven and prepare two 8-inch cake pans by greasing and flouring them. In a large bowl, sift together the cake flour, baking powder, salt, and sugar. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter until smooth. Gradually combine the wet ingredients into the dry mixture, stirring until the batter is smooth and lump-free.
  2. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in their pans before removing to a wire rack.
  3. Make the Vanilla Custard Filling: Heat the whole milk in a saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and thickened. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency. Remove from heat and stir in butter and vanilla extract. Let it cool to room temperature, then refrigerate until chilled.
  4. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream just until it begins to bubble around the edges. Remove from heat and pour over the chopped dark chocolate. Let it sit for a minute, then stir gently until the ganache is smooth and glossy.
  5. Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled vanilla custard evenly over the top. Gently place the second cake layer on top. Pour the chocolate ganache over the entire cake, allowing it to drip down the sides. Refrigerate for at least 1 hour to set the ganache before serving.
  6. Serve and Garnish: For an extra touch, garnish with fresh fruit such as strawberries, blueberries, or banana slices. Slice and serve chilled for the best flavor and texture.

Notes

  • Ensure cake layers are completely cooled before adding custard to prevent melting the filling.
  • Tempering the egg yolks with hot milk is essential to avoid scrambling the eggs in the custard.
  • Use high-quality dark chocolate for the ganache for best flavor and smooth texture.
  • For an alternative flavor, add ½ teaspoon almond or coffee extract to the custard or ganache.
  • Refrigerate the assembled cake to firm up the ganache before serving, making it easier to slice cleanly.

Nutrition

Keywords: Boston Cream Pie, vanilla custard, chocolate ganache, classic dessert, layered cake, creamy custard, chocolate topping

Find it online: https://kitchenbyrita.com/boston-cream-pie-recipe/