Classic Boston Cream Pie

Classic Boston Cream Pie moist, tender sponge cake filled amongst a layer of rich, polish vanilla pastry cream, in addition to then topped amongst a delicious bittersweet chocolate glaze.

This Boston Cream Pie recipe get-go appeared on RecipeGirl where I’m a contributor in addition to occasionally post delicious desserts!     

I’m going out on a limb here to tell you lot that Boston Cream Pie is actually a cake, non a pie.  That’s a fight “Captain Obvious” I know, but for reasons that are somewhat elusive, the French/American chef that created this classic dessert chose to telephone yell upwardly it a pie.  The master recipe dates dorsum to the 1850’s in addition to was named the Parker House Chocolate Cream Pie later the famous Parker House Hotel inwards Boston.  That actually doesn’t explicate why it’s called Boston Cream Pie instead of Boston Cream Cake, but despite a split personality, it’s been a real pop American master for to a greater extent than than 150 years.

 

 

Boston Cream Pie checks all the boxes for the perfect dessert.  From the creamy filling, to the rich chocolate topping in addition to the soft sponge cake, this incredible, but uncomplicated combination elevates the cake to superstar status.  Is it difficult to make?  Not at all.  Each chemical cistron is uncomplicated but requires enough of whisking, mixing in addition to stirring.  I recommend starting the cake early on inwards the twenty-four hr catamenia to salvage yourself some stress, in addition to then refrigerate overnight to serve the adjacent day.  Your guests volition live thrilled!

 

 

When slicing the cake, warm a large sudden knife nether hot running H2O then dry throughly.  Gently brand cuts inwards the chocolate topping to brand each piece simply a piddling neater.  Wipe the knife build clean then cut each piece all the agency through.

 

 

If you’re non a bittersweet chocolate fan, endeavor using semi-sweet chocolate for the topping instead.  Overall the cake is non terribly sweet, which is a fight surprising in addition to perfectly fine amongst me!

 

Don’t forget your PIN!

Let’s live baking friends! When you lot endeavor our recipe delight larn out a comment on this post. If you lot loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations in addition to insights volition assist all our readers, in addition to it helps me too. If you’re on  feel gratuitous to larn out a comment in addition to photograph at that spot if you lot bring one. If you lot part on  tag thence nosotros tin halt yesteryear in addition to give your post some love. And we’d live real happy if you’d FOLLOW Saving Room for Dessert on | | |   in addition to subscribe to our  channel for all the latest recipes, videos in addition to updates. Thank you!!!

PRINT THE RECIPE!

Print

Boston Cream Pie

Course:

Dessert

Servings: 10 servings

Author: Tricia

Ingredients

For the Cake:

• 
  1 1/2
  cups
  unbleached
  all-purpose flour
  


• 
  1 1/2
  teaspoons
  baking powder
  


• 
  1
  teaspoon
  salt
  


• 
  3/4
  cup
  whole milk
  


• 
  6
  tablespoons
  unsalted butter
  


• 
  2
  teaspoons
  pure vanilla extract
  


• 
  3
  large eggs
  room temperature
  


• 
  1 1/2
  cups
  granulated sugar
  

For the Pastry Cream:

• 
  2
  cups
  half-and-half
  1 pint or sixteen fluid ounces
  


• 
  6
  large egg yolks
  room temperature
  


• 
  1/2
  cup
  granulated sugar
  


• 
  1/4
  teaspoon
  salt
  


• 
  1/4
  cup
  unbleached all-purpose flour
  


• 
  4
  tablespoons
  unsalted butter
  cut into 4 pieces
  


• 
  2
  teaspoons
  pure vanilla extract
  

For the Glaze:

• 
  1/2
  cup
  heavy whipping cream
  


• 
  2
  tablespoons
  corn syrup
  


• 
  4
  ounces
  bittersweet chocolate
  finely chopped, or semi-sweet
  

Instructions

1. 
   
   To brand the cake preheat oven to 325 degrees. Grease 2 9-inch circular cake pans, in addition to then business each amongst parchment newspaper (cut to fit), in addition to then grease the parchment. Flour the pans in addition to laid aside.
   
   


2. 
   
   In a medium bowl, whisk together the flour, baking powder, in addition to salt. Set aside.
   
   


3. 
   
   In a small-scale saucepan, rut together the milk in addition to butter over depression rut until the butter is melted. Remove the pan from the rut source in addition to add together the vanilla. Cover, laid aside in addition to continue warm.
   
   


4. 
   
   Fit a stand upwardly mixer amongst the whisk attachment in addition to whip the eggs in addition to saccharide together on high or until calorie-free in addition to slightly thick, close v minutes.
   
   


5. 
   
   Remove the mixing bowl from the stand upwardly in addition to add together the warm mixture, whisking yesteryear mitt until blended. Add the flour in addition to whisk in i trial to a greater extent than until incorporated.
   
   


6. 
   
   Quickly separate the batter every bit betwixt the 2 pans in addition to bake until the tops are calorie-free dark-brown in addition to a toothpick inserted inwards the centre comes out clean, close 21 to 23 minutes. Rotate pans close halfway through baking.
   
   


7. 
   
   Remove the cake from the oven in addition to house the pans on a wire rack to cool complete. Once cool, run a small-scale sudden knife closed to the border of the pan in addition to invert the cake onto the wire rack. Carefully peel away the parchment newspaper circle in addition to plow the cakes correct side up.
   
   


8. 
   
   (Cooled cakes tin live stored at room temperature for upwardly to 1 twenty-four hr catamenia if wrapped tightly inwards plastic wrap. To freeze, wind inwards plastic wrap, in addition to then foil in addition to freeze for upwardly to 1 month. Defrost at room temperature.)
   
   


9. 
   
   While the cakes are cooling, prepare the pastry cream. In a medium bowl whisk together the egg yolks, saccharide in addition to tabular array salt until smooth. Add the flour to the egg yolks in addition to whisk in i trial to a greater extent than until incorporated. Set aside.
   
   


10. 
    
    Heat the half-and-half inwards a medium saucepan over medium rut simply until it simmers. Remove the half-and-half from the rut (leave the rut on) and, spell whisking constantly, slow add together close 1/2 of the hot half-and-half to the yolks to temper the eggs. Whisking constantly, pour the tempered yolks dorsum into the pan amongst the remaining half-and-half in addition to whisk until combined.
    
    


11. 
    
    Return the saucepan to the rut in addition to cook, whisking constantly, until the mixture thickens, close 1 minute. Reduce the rut to medium-low in addition to simmer, whisking constantly, for close 8 minutes.
    
    


12. 
    
    Increase the rut to medium in addition to gear upwardly the pastry cream, whisking vigorously, until bubbles flare-up on the surface, close 2-3 minutes.
    
    


13. 
    
    Remove the pan from the rut in addition to whisk inwards the butter in addition to vanilla until the butter is melted in addition to fully incorporated. If lumpy, strain the pastry cream through a fine-mesh strainer laid over a build clean medium mixing bowl. Lightly spray a piece of plastic wind amongst vegetable cooking spray in addition to house sprayed side downwardly straight on top of the pastry cream inwards the bowl. Press lightly to insure all areas of the pastry cream are covered. Refrigerate for at to the lowest degree 2 hours or upwardly to 24 hours.
    
    


14. 
    
    To get together the cake - house 1 cake layer on a platter or cake plate. Whisk the pastry cream lightly in addition to then gently dollop into the centre of the cake. Using an off-set spatula, gently spread the cream evenly over the cake, simply to the edge. Place the 2nd cake layer, bottom side up, on top of the pastry cream. Line the layers up, ensuring all sides are even, in addition to press gently to level. Refrigerate the cake spell preparing the glaze.
    
    


15. 
    
    To prepare the glaze: In a small-scale saucepan combine the cream in addition to corn syrup. Bring the mixture to simmer over medium heat. Remove from the heat, add together the chopped chocolate in addition to encompass amongst a lid. Set aside for v minutes. Whisk gently until smooth.
    
    


16. 
    
    Slowly pour the glaze into the centre of the cake. Use an off-set spatula to spread the glaze to the border of the cake, allowing a small-scale amount to drip decoratively downwardly the sides.
    
    


17. 
    
    Refrigerate the completed cake for at to the lowest degree iii hours, or upwardly to 24 hours, earlier serving. Allow the cake to come upwardly to room temperature earlier serving.
    
    

Recipe Notes

For cleaner cuts, rut a large, sharp, sparse knife nether hot water. Dry thoroughly in addition to then cutting through the chocolate. Wipe the knife build clean in addition to then consummate the cutting through the cake.

This cake is best made the twenty-four hr catamenia earlier serving.

Adapted from a recipe inwards the Cook’s Illustrated Baking Book Cookbook

Here are a few to a greater extent than cake recipes you lot mightiness enjoy:

• Strawberry Mascarpone Cake


• Guinness Chocolate Cake


• Classic Red Velvet Layer Cake from Sally’s Baking Addiction


• Strawberry Layer Cake amongst Cheesecake Frosting from Recipe Girl

 

Here are a few tools I used when making this cake (for to a greater extent than information click a photo):

                    

The small-scale print: If you lot determine to buy something at Amazon later next my affiliate link, I have a small-scale commission, at no additional toll to you, which I utilisation to pay for spider web hosting in addition to services for this blog.

 

Are you lot a football game fan?  We’re non die-hard fans but actually savor a expert game.  This Super Bowl should live a expert matchup, I think.  I promise it’s a high scoring game amongst enough of non bad commercials.  Go Falcons!!!!

Thanks thence much for stopping by!  Have a wonderful weekend – in addition to happy baking!

Tricia

P.S.  Don’t forget to sign upwardly for e-mail notifications thence  you’ll know when a novel post is published.  Thanks for next along!

Source: savingdessert.com