Boston Cream Pie¶
 Serves |
 Total Time |
|---|---|
| 10 | 55 minutes |
Ingredients¶
2 cups (454 g) (480ml) half-and-half
6 large egg yolks, at room temperature
1 /2 cup granulated sugar- 1 /8 teaspoon salt
- 1 /4 cup all-purpose flour
1 /4 cup (4 Tablespoons; 56g) unsalted butter, cut into 4 pieces- 1 and ½ teaspoons pure vanilla extract
- 1 and ½ cups all-purpose flour
1 and ½ teaspoons baking powder- 3 /4 teaspoon salt
- 3 /4 cup (180ml) whole milk
6 tablespoons (85 g) unsalted butter- 1 and ½ teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 and ½ cups granulated sugar
- 1 /2 cup (120ml) heavy cream
- 2 tablespoons (39 g) light corn syrup
- 4 ounces (85 g) bittersweet chocolate, finely chopped
Cookware¶
- 1 saucepan
- 1 whisk
- 1 bowl
- 1 whisk
- 1 whisk
- 1 whisk
- 1 saucepan
- 1 8217;s
- 1 whisk
- 1 strainer
- 1 bowl
- 1 oven
- 1 8217;s
- 1 whisk
- 1 bowl
- 1 microwave
- 1 bowl
- 1 hand mixer
- 1 stand mixer
- 1 whisk
- 1 whisk
- 1 whisk
- 1 oven
- 1 wire rack
- 1 pan
- 1 8217;s
- 1 8217;t
- 1 knife
- 1 saucepan
- 1 bowl
- 1 measuring cup
- 1 whisk
Instructions¶
Step 1¶
(480ml) half-and-half
Step 2¶
egg yolks, at room temperature
Step 3¶
/2 cup (100g) granulated sugar
Step 4¶
/8 teaspoon salt
Step 5¶
/4 cup (31g) all-purpose flour (spooned & leveled)
Step 6¶
/4 cup (4 Tablespoons; 56g) unsalted butter, cut into 4 pieces
Step 7¶
and ½ teaspoons pure vanilla extract
Step 8¶
and ½ cups (188g) all-purpose flour (spooned & leveled)
Step 9¶
and ½ teaspoons baking powder
Step 10¶
/4 teaspoon salt
Step 11¶
/4 cup (180ml) whole milk
Step 12¶
(85g) unsalted butter
Step 13¶
and ½ teaspoons pure vanilla extract
Step 14¶
eggs, at room temperature
Step 15¶
and ½ cups (300g) granulated sugar
Step 16¶
/2 cup (120ml) heavy cream
Step 17¶
light corn syrup
Step 18¶
(113g) bittersweet chocolate, finely chopped
Step 19¶
Read the recipe and watch the helpful video above before beginning as there are many little steps that are time sensitive or require cooling.
Step 20¶
Heat half-and-half in a medium saucepan over medium heat until simmering. Meanwhile, whisk egg yolks, granulated sugar, and salt together in a bowl until smooth. Add flour and whisk until combined. Mixture will be thick. whisk about ½ cup half-and-half into yolk mixture to temper, then slowly whisk tempered yolk mixture into half-and-half in the saucepan. Reduce heat to medium-low and continue to cook, whisking constantly, for 5 minutes as the mixture thickens. (America&8217;s Test Kitchen instructs for 7 to 8 minutes, but mine began thickening quickly.)
Step 21¶
Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1 minute. Remove from heat and whisk in the butter and vanilla extract until combined. Pastry cream will be thick. Strain through a fine-mesh strainer set over a bowl. Press plastic wrap directly on surface of pastry cream and refrigerate until set, at least 2 hours and up to 24 hours.
Step 22¶
Preheat the oven to 325°F (163°C). Grease two round 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&8217;s helpful, see this parchment paper rounds for cakes video & post.)
Step 23¶
whisk flour, baking powder, and salt together in a small bowl. In the microwave or on the stove, heat milk and butter together until butter has melted. Stir in the vanilla extract. Cover loosely to keep warm. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip the eggs and granulated sugar together on high speed until light and creamy, about 4 minutes. Add hot milk mixture and whisk by hand until combined, then whisk in the dry ingredients. Batter will bubbly on top and somewhat thick, similar to pancake batter.
Step 24¶
Divide batter evenly between 2 pans. Bake until the tops of cakes are light brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
Step 25¶
Remove cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, check the pastry cream in the refrigerator. If it&8217;s too thick, it won&8217;t easily spread and could tear the cake. I remove pastry cream from the refrigerator about 20 minutes before assembling the cake.
Step 26¶
Once cakes are cool, run a thin knife around the edges to release them from the pans. Place bottom cake layer on your cake stand or serving plate. Spread pastry cream evenly on top. Place second cake layer on top and gently press down to adhere to the pastry cream. Refrigerate cake while preparing the chocolate glaze.
Step 27¶
Heat heavy cream and corn syrup in a small saucepan over medium heat until just simmering. As it heats up, place chocolate in a heat-proof glass bowl with a pouring spout (I use this 2-cup liquid measuring cup). Once simmering, remove cream from heat and pour over chocolate. Let sit, covered, for 5 minutes. Gently whisk until smooth.
Step 28¶
Pour glaze into the center of cake. Spread glaze to the edges of cake allowing it to gently drip down the sides. Refrigerate cake, uncovered, for at least 2 hours (and up to 24 hours) before slicing and serving. If chilling for longer than 2 hours, allow cake to come to room temperature before slicing and serving.
Step 29¶
Cover leftover cake tightly and store in the refrigerator for 5 days.
Source