Boston Cream Pie
This delightful Boston Cream Pie is, like a hug in dessert form combining the goodness of a light and airy vanilla sponge cake with the comforting richness of smooth vanilla pastry cream. Topped off with a chocolate ganache that whispers messages with every mouthful this treat is more than just a recipe—it's an opportunity to make memories spread joy and savor a slice of homey comfort. Ideal for those wanting to infuse their baking with love this dessert guarantees to be a heartwarming point, at any gathering.
10 Servings
Ingredients
Vanilla Sponge Cake:
- 2 large eggs at room temperature
- 1 c cane sugar
- ½ c whole milk
- 5 tbsp unsalted butter
- 1 c + 2 tbsp all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp kosher salt
- 2 tsp pure vanilla extract
Vanilla Pastry Cream:
- 6 egg yolks at room temperature
- 2/3 c sugar
- 1/4 c cornstarch
- 1 tbsp pure vanilla extract
- 2 c whole milk
- 1 tbsp unsalted butter
Chocolate Ganache:
- ¼ c heavy whipping cream
- 4 oz bittersweet chocolate finely chopped
Instructions
Vanilla Custard Filling:
- Start by heating milk in a saucepan until it reaches a simmer and then remove from heat.
- Whisk together egg yolks and sugar until they become light and fluffy then incorporate cornstarch.
- Gradually pour the milk into the egg mixture before returning everything to the saucepan.
- Cook over medium-high heat while whisking constantly until the mixture thickens. Remove from heat stir in butter and allow it to cool. Refrigerate.
Vanilla Sponge Cake:
- Preheat your oven to 350°F (175°C). Prepare an 8-inch cake pan by lining it with parchment paper and greasing it.
- Combine flour, baking powder and salt. In a bowl beat eggs and sugar until airy.
- Warm up milk, with butter together. Slowly add ingredients into the egg mixture followed by the milk mixture and vanilla extract.
- Pour the batter into the pan bake for 33 minutes then let it cool.
Assembling:
- Slice the cooled cake into two layers.
- Spread a layer of custard filling on the half of the cake leaving some space around the edges.
- Place the layer on top of the filling. Chill for 2 hours.
Chocolate Ganache:
- Heat cream, until steaming then pour over chopped chocolate. Let it sit for a while before stirring until smooth.
- Pour ganache over the chilled cake ensuring that it spreads evenly to cover all edges.
- Hope you savor the delicious Boston Cream Pie you made yourself!
Notes
To create a version of a Boston Cream Pie you can simply replace the regular flour in the sponge cake with a gluten-free flour blend that can be used in equal amounts. It's important to pick a blend that holds xanthan gum. To maintain the cake's desired texture. The cornstarch used in the pastry cream is naturally gluten-free so you won't need to make any adjustments! Just make sure that the chocolate you use for the ganache is labeled as gluten-free to avoid any traces of gluten.