Boston Cream Pie
Make a classic Boston cream pie with fluffy yellow cake, silky vanilla pastry cream, and a glossy chocolate ganache topping.
Prep: 35 minutes
Cook: 30 minutes
Total: 3 hours 5 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup whole milk warm
- 1 teaspoon vanilla extract
- 2 cups whole milk for pastry cream
- 1/2 cup granulated sugar for pastry cream
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 4 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
Instructions
Instructions
- Heat the oven to 350°F, grease a 9-inch round pan, and line its base with parchment.
- Whisk flour, baking powder, and salt. Beat eggs and sugar until thick and pale, then fold in the dry ingredients, warm milk, and vanilla.
- Bake 25 to 30 minutes, until the center springs back. Cool completely and split the cake horizontally.
- For pastry cream, heat milk until steaming. Whisk sugar, yolks, and cornstarch, slowly whisk in hot milk, then cook until thick. Stir in butter, cover the surface, and chill.
- Spread chilled pastry cream over the bottom cake layer and replace the top layer.
- Heat cream until steaming, pour over chocolate, rest two minutes, and stir smooth. Spread the ganache over the cake and chill until set.