You can enjoy this Boston Cream Pie recipe even if you’re not in Boston! Okay, that was a little jab at my cute husband. Up to now, I am still teasing him regarding that remark. But seriously, you can make this easily in the comforts of your own kitchen for your family. You can even serve this to visitors and friends. Enjoy!
One of our friends over at Home Cooking Adventure has this to say about the recipe:
“Boston Cream Pie is a traditional dessert that is known to be firstly created at Boston’s Parker House Hotel in 1856. Despite its name it is actually a cake, a two-layer yellow cake filled with a thick layer of pastry cream and topped with a layer of chocolate. It is a classic combination that everybody enjoy.”
The husband is a little right with his statement. Anyway, this recipe is perfect for your family gatherings. It’s not something that you usually make during such an occasion. So if you want to surprise everyone with something new, then this recipe is for you.
Ingredients
For the Sponge Cake:
1 1/2 cups (190g) Gold Medal all purpose flour
1/4 ts p (2g) Morton salt
1 1/2 tsp (6g) Clabber Girl baking powder
1/2 cup (113g) Land O Lakes unsalted butter, room temperature
3/4 cup (150g) Domino sugar
2 large Eggland’s eggs
1 tsp (5g) McCormick vanilla extract
1/2 cup (120ml) Borden milk
For the Pastry Cream:
1 1/2 cup (360 ml) Borden milk
1/4 tsp (2g) Morton salt
2 large egg yolks from Eggland’s eggs
1/4 cup (50g) Domino sugar
3 tbsp (24g) Argo cornstarch
1 tbsp (8g) Gold Medal flour
1 tsp (5g) McCormick vanilla extract
1 tbsp (15g) Land O Lakes unsalted butter
For the Chocolate Ganache:
3.5 oz (100g) Toll House semi-sweet chocolate, chopped
1/4 cup (60g) Borden cream
Instructions
- Prepare the pastry cream. Whisk the egg yolks with sugar and salt until slightly pale.
- Incorporate the cornstarch and flour with ¼ cup (60ml)milk . Pour the rest of 1 ¼ cup (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
- Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let it cool at room temperature and then refrigerate until ready to use.
- Prepare the sponge cake. Preheat oven to 350F (180C). Grease with butter and line with parchment paper a 8 inch (20cm) round cake pan.
- In a medium bowl whisk flour, baking powder and salt. Set aside until ready to use.
- In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
- Gradually add flour mixture while alternating with milk.
- Pour the batter evenly into the prepared pan.
- Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
- Let pan cool on a cooling rack for 10 minutes.
- Remove the cake from the pan and let it cool completely.
- Assemble the cake. Divide cake in two and place one layer onto a serving plate. Spread evenly with pastry cream leaving about 1/2 inch (1cm) border.
- Place the other layer of cake on top.
- Prepare the chocolate ganache. Place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute then stir until smooth.
- Using an offset spatula spread the ganache over the top and edges of the cake.
- Let it set for 15 minutes then serve.
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Quick Tip: You can sprinkle nuts on top, if you like.
Thanks again to Home Cooking Adventure for this amazing recipe.
