In a medium bowl, whisk the egg yolks with the vanilla. In a small bowl whisk the quarter cup of milk with the cornstarch and set aside. In a medium saucepan, heat one cup of milk, all of the cream and the sugar and over medium low, bring to a scald. Then, assemble your Boston Cream Pie a few hours before you plan to serve it so the ganache can set up before slicing. (It needs time to chill and thicken in the refrigerator anyway.) Bake the cake layers the day before so they, too, can cool before assembling. Make the custard the day before you plan to serve your Boston Cream Pie. The nice thing about this recipe is that you can tackle it in pieces – so it won’t feel overwhelming. (They are used to keep the cake layers from mounding up in the center of the pan.) The cake batter in this recipe bakes up nice and evenly as is, and the bake-even strips actually prevent the batter from rising properly.
DON’T use ‘ bake-even’ strips around the edge of the cake pans.To fold, simply take a spatula and gently “fold” the ingredients over and over until they are mixed. The flour and butter need to be folded into the batter and not whisked.Use softened butter in the cake, NOT melted butter.Do not try to convert the weight to a measured volume amount – the measurements must be precise, and weight measurements are the ONLY way to be exact. You must use a kitchen scale and weigh the flour and sugar for the cake.Here are a few tips & tricks I learned along the way: Boston Cream Pie is a dessert that is well worth the effort – and if you carefully follow our recipe below – you’ll have a delicious, show-stopper of a dessert to serve your dinner guests. I will say upfront that this cake will take some time to prepare, as well as some intermediate baking skills – but don’t let that scare you off. Why is Boston Cream Pie called a pie when it’s really a cake?īack in the day, pies and cakes were baked in the same round-shaped pan – so the terms “pie” and “cake” were used interchangeably. For our version, we used a chocolate ganache instead of fondant and swirled in white icing to decorate. Some versions of the Boston Cream Pie recipe have a rum glaze on the cake, as well as toasted almonds pressed onto the sides, held on by some of the pastry cream. The original Boston Cream Pie was made with a butter sponge cake, thick homemade custard, and a chocolate fondant. This is a classic New England dessert dating back to the 1800’s when French pastry chef Raelyn created this cake at Boston’s Parker House hotel – now called the Omni Parker House. Today we’re sharing a delicious, 100% from-scratch recipe for Boston Cream Pie.
Please read our disclosure policy.īoston Cream Pie is a buttery yellow sponge cake, filled with creamy custard, and topped with a chocolate ganache.
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