Description
Classic Boston Cream Pie features layers of tender sponge cake filled with rich pastry cream and topped with a luscious chocolate ganache, creating a nostalgic and irresistible dessert perfect for any occasion.
Ingredients
Scale
Pastry Cream
- 2 tablespoons unsalted butter
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 3/4 cups whole milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
Sponge Cake
- 3 large eggs
- 1 1/4 cups all-purpose flour, plus more for sprinkling
- 2 teaspoons baking powder
- 6 tablespoons (3/4 stick) unsalted butter, plus more for the pans
- 3/4 cup whole milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
Chocolate Ganache
- 4 ounces bittersweet chocolate or 2/3 cup bittersweet chocolate chips
- 1 tablespoon light corn syrup
- 1/8 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon heavy cream
Instructions
- Prepare the Pastry Cream: In a saucepan, whisk together egg yolks, granulated sugar, cornstarch, and kosher salt until smooth. Gradually whisk in whole milk and cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat and stir in unsalted butter and vanilla. Cover and chill until set.
- Make the Sponge Cake Batter: Preheat the oven and butter two 8-inch round cake pans, dusting with flour. In a mixing bowl, combine all-purpose flour, baking powder, and kosher salt. In another bowl, beat eggs and granulated sugar until light and fluffy. Melt butter and combine with milk and vanilla extract. Gently fold the dry ingredients and wet ingredients alternately into the egg mixture to form a smooth batter.
- Bake the Sponge Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven at 350°F (175°C) for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before assembling.
- Prepare the Chocolate Ganache: Chop bittersweet chocolate and place in a heatproof bowl. Heat heavy cream, corn syrup, and kosher salt until just simmering, then pour over the chocolate. Let sit for a minute, then stir until smooth and glossy.
- Assemble the Boston Cream Pie: Place one sponge cake layer on a serving plate. Spread the chilled pastry cream evenly over the cake. Top with the second sponge cake layer. Pour the chocolate ganache over the top, spreading gently to the edges. Chill to set before serving.
Notes
- For best results, chill the pastry cream thoroughly before assembling to ensure it sets well.
- You can substitute bittersweet chocolate chips with high-quality baking chocolate if preferred.
- Make sure the sponge cakes are completely cooled to prevent melting the pastry cream or ganache.
- Use a sharp serrated knife to slice the Boston Cream Pie cleanly.
- Vanilla bean paste can add a more intense vanilla flavor compared to extract.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 46.6 g
- Sodium: 297 mg
- Fat: 22.8 g
- Saturated Fat: 13.1 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 62.1 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 0 mg
