Prepare to embark on a culinary journey that transforms an ordinary dessert into an extraordinary experience! Boston Cream Pie isn't just a cake - it's a legendary American delicacy that perfectly balances delicate sponge cake, luxurious pastry cream, and decadent chocolate ganache. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to transport you to a world of creamy, chocolatey bliss that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate ganache
- 1 cup pastry cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside for later use.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the large eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the pastry cream. In a saucepan over medium heat, combine 1 cup of milk and 1/4 cup of sugar. Heat until just below boiling.
- In a separate bowl, whisk together 2 large egg yolks and the remaining sugar until pale and slightly thickened. Gradually whisk in the hot milk mixture to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in a teaspoon of vanilla extract. Let it cool.
- Once the cake is completely cool, slice it in half horizontally to create two layers.
- Spread the prepared pastry cream evenly over the bottom layer of the cake. Carefully place the top layer of the cake on top of the pastry cream.
- To make the chocolate ganache, heat 1 cup of heavy cream in a saucepan until just simmering. Remove from heat and pour over 1 cup of chocolate chips in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.
- Pour the chocolate ganache over the top layer of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
- Let the ganache set for about 15 minutes before slicing the cake into 8 servings. Serve and enjoy your homemade Boston Cream Pie!
Tips
- Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining cake batter, mix just until ingredients are incorporated to prevent a tough, dense cake.
- Cooling is Crucial: Allow the cake to cool completely before adding pastry cream and ganache to prevent melting and structural issues.
- Ganache Temperature Matters: Let ganache cool slightly before pouring to achieve the perfect glossy, drip-like consistency.
- Chill for Cleaner Slices: Refrigerate the pie for 30 minutes before serving to help the ganache set and make cutting easier.
- Storage Tip: Store your Boston Cream Pie in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
