Boston Cream Pie (Print Version)
# Ingredients:
→ Pastry Cream
01 -
1/2 cup white sugar
02 -
2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
03 -
3 tablespoons of cornstarch
04 -
1 3/4 cups whole milk
05 -
2 tablespoons butter (unsalted)
06 -
4 egg yolks, large
07 -
1/4 teaspoon salt (kosher)
→ Cake
08 -
6 tablespoons butter, unsalted
09 -
1 1/4 cups white sugar
10 -
3 eggs, large
11 -
1/2 teaspoon kosher salt
12 -
1 1/4 cups plain flour
13 -
2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
14 -
3/4 cup of whole milk
15 -
2 teaspoons baking powder
→ Chocolate Ganache
16 -
1/2 cup plus 1 tablespoon heavy cream
17 -
4 ounces of bittersweet chocolate (or 2/3 cup chocolate chips)
18 -
1/8 teaspoon kosher salt
19 -
1 tablespoon light corn syrup
# Instructions:
01 -
Mix sugar, yolks, milk, cornstarch, and salt in a pan and heat up until it thickens. Stir in butter and vanilla last. Strain, then chill for at least 3 hours.
02 -
Whisk eggs with sugar until fluffy. Stir baking powder and flour together. Mix melted butter, vanilla, and milk; then slowly combine all ingredients. Pour into two 9-inch pans.
03 -
Bake at 325°F for around 22-25 minutes. Take it out when it’s golden and let the layers cool completely.
04 -
Stack cake layers with pastry cream in between each one. Chill for a minimum of 2 hours.
05 -
Add hot cream to chocolate, syrup, and salt. Let it rest, then stir until smooth. Spread over the cake and refrigerate till set.
# Notes:
01 -
Pastry cream stays fresh for up to 3 days when prepared early
02 -
Store everything in the fridge
03 -
Plan for multiple chill times during preparation