How To Make Boston Cream Pie
Serve guests with this moist, fluffy, and creamy Boston cream pie with a vanilla cake base. Top it off with a rich chocolate ganache for a wonderful treat.
Serves:
Ingredients
For Pastry Cream:
- 1cupmilk
- 1cupheavy cream
- 9tbspsugardivided
- ¼tspsalt
- 5egg yolks
- 3tbspcornstarch
- 1½tspvanilla extract
- 4tbspunsalted buttersoftened and cut into 4 pieces
For Cake:
- ¼cupunsalted butter
- ¼cupvegetable oil
- ¾cupsugar
- 2eggs
- ½tbspvanilla extract
- 1½cupsall-purpose flour
- ½tbspbaking powder
- ¼tspsalt
- ⅔cupbuttermilkroom temperature preferred
For Chocolate Ganache:
- 1cupChocolate Chips
- ½cupheavy cream
- 2tbspcorn syrup
Instructions
Pastry Cream:
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Combine milk, cream, 6 tablespoons sugar, and salt in a medium-size saucepan over medium heat.
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Stir frequently until sugar dissolves and mixture comes to a simmer. Remove from heat and allow to cool for at least ten minutes.
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While the mixture is cooling, in a separate large bowl whisk together egg yolks and the remaining 3 tablespoons of sugar. Whisk until sugar begins to dissolve.
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Add cornstarch and whisk until the mixture is slightly thickened.
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Slowly drizzle about ¼ cup of the cream mixture into the egg mixture while whisking constantly.
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Continue to whisk while drizzling in the remainder of the cream mixture until the cream and egg mixture are completely combined.
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Pour the mixture back into the saucepan and cook over medium heat. Whisk mixture constantly until it has thickened.
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Once thickened, remove from heat and stir in vanilla extract. Add butter, one piece at a time, whisking until melted and completely incorporated after each addition.
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Strain through a fine-mesh strainer into a heatproof bowl. Cover with a piece of plastic wrap directly in contact with the surface of the pastry cream.
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Allow cooling at room temperature until pastry cream reaches room temperature, then transfer to the refrigerator to chill for at least 2 hours before using.
Cake
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Preheat oven to 350 degrees F and prepare two 9-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
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Using an electric mixer cream together butter, oil, and sugar until creamy and well-combined for about 1 to 2 minutes.
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Add eggs, one at a time, stirring after each addition, then stir in vanilla extract.
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In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
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Hand mix using a spatula, alternate adding flour then buttermilk to the butter mixture. Start and end with flour mixture and mix until just combined after each addition.
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Evenly divide batter into prepared cake pans, and bake at 350 degrees F for 15 minutes.
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Allow cakes to cool in their cake pans for 10 to 15 minutes before inverting onto cooling rack to cool completely before frosting.
Chocolate Ganache:
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Prepare ganache by combining chocolate and cream in small saucepan over low heat. Stir frequently until chocolate is completely melted and mixture is smooth.
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Remove from heat and stir in corn syrup. Set aside and allow cooling for at least 15 minutes.
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Set one cake round on serving tray. Spread pastry cream in an even layer over the top of the cake round and add the second layer.
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Once the ganache has cooled, pour evenly over the top of the second cake layer. Use a spoon to gently push out over the edges for a drip effect.
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Allow ganache to set then slice and serve!
Nutrition
- Calories: 582.38kcal
- Fat: 38.50g
- Saturated Fat: 20.82g
- Trans Fat: 0.69g
- Monounsaturated Fat: 11.65g
- Polyunsaturated Fat: 2.26g
- Carbohydrates: 54.20g
- Fiber: 0.95g
- Sugar: 39.08g
- Protein: 6.16g
- Cholesterol: 174.37mg
- Sodium: 218.92mg
- Calcium: 141.15mg
- Potassium: 109.13mg
- Iron: 1.35mg
- Vitamin A: 295.85µg
- Vitamin C: 0.43mg
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