Boston Cream Pie recipe

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Boston Cream Pie recipe

The Boston Cream Pie – it’s not a mystery that this is a cake with a history. It’s called “pie” but it’s not. It seems simple, but it’s hot. It shines away, with no eclipse, just since the 1856 🙂

I fell in love with this wonderful dessert, made from a moist, delicate, fluffy sponge cake, filled with a silky pastry cream and covered with dark shiny chocolate glaze. It’s simply divine and I prepare it as often as I can ❤ The Boston Cream Pie is a simple, classy and incredibly delicious dessert.

INGREDIENTS Boston Cream Pie recipe

(for a 17 cm diameter cake)

► The sponge cake:

• 3 eggs
• 150 g granulated sugar
• 50 g butter
• 100 ml milk
• 120 g cake flour
• 1 teaspoon of baking powder (cca 5 g)
• 1teaspoon vanilla extract
• a pinch of salt

► The pastry cream:

• 2 egg yolks
• 50 g sugar
• 200 ml whole milk
• 20 g cornstarch
• some vanilla seeds (or a teaspoon of vanilla extract)
• 5 g powder gelatin
• 40 g butter

► The chocolate glaze:

• 150 g dark chocolate
• 100 ml heavy cream
• 20 g sugar (optional)

DIRECTIONS Boston Cream Pie recipe

►The sponge cake:

Prepare two round identical cake pans of 17 cm diameter. Grease them and cover the base with baking paper. Preheat the oven to 175 Celsius degrees (350 F).

Sift together flour, baking powder and salt.

Combine the eggs and sugar and whisk (with a hand whisk) over a double boiler until sugar dissolves and the mixture is warmed up (about 5-7 minutes). Then whip on high speed to ribbon stage, until it gets pale and thick and its volume increases 5x.

Meanwhile put milk and butter into a microwave safe bowl and warm them until butter melts. Add vanilla and homogenize.

Gently fold the dry ingredients into the egg mixture, all at a time, from bottom to the top.

Then take out 2 cups from this composition and put them into a separate bowl. Pour over the warm butter-milk mixture and whisk vigorously to homogenize. Then add the “liaison” back to the main cake batter and homogenize. This technique – of not pouring the liquids straight into the main batter (because it will deflate) – is called “liaison”.

Divide the cake batter into the 2 cake pans and bake them for about 25 minutes.

When ready, take off the pans from the oven and let cool completely before extracting the sponge cakes.

► The pastry cream:

Dissolve gelatin into 20 ml of cold milk. Warm the rest of the milk along with vanilla seeds. In a medium saucepan, whisk together egg yolks, sugar and cornstarch, then whisk in the warmed milk. Cook over medium heat, whisking continuously, until the mixture thickens. Take the cream off the heat, add the gelatin (liquefy it first by placing it for a few seconds into the microwave) and homogenize. Finally add the butter. Transfer the mixture into a clean porcelain bowl and cover the surface with a plastic foil. Let cool.

► The chocolate glaze:

Mix cream with sugar and bring to a boil, then pour it over the chopped chocolate. Whisk until chocolate melts. Let cool slightly, just until it starts to thicken.

ASSEMBLING Boston Cream Pie recipe

Spread the pastry cream over one of the two sponge cakes. Cover with the other sponge cake.

Pour over the chocolate glaze. Keep the cake into the fridge, covered, until served (you can place the cake into a special container, because it’s very moist and it may dry). You can find me on Facebook, Instagram and Youtube ❤️