Classic Boston Cream Pie

Classic Boston Cream Pie

Tender golden sponge layers filled with silky vanilla pastry cream and topped with a smooth dark chocolate ganache glaze.

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Prep Time 45

Cook Time 25

Chill Time 2

Total Time 3 10

Servings: 12 slices/people

Calories: 420

Ingredients Equipment Method

Ingredients

Sponge:

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup whole milk, room temperature

1/3 cup unsalted butter, melted and cooled

2 large eggs, room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

Pastry Cream:

2 cups whole milk

5 large egg yolks

1/2 cup granulated sugar

3 tablespoons cornstarch

2 tablespoons unsalted butter

1 and 1/2 teaspoons vanilla extract

1/4 teaspoon salt

Ganache:

1/2 cup heavy cream

4 ounces dark chocolate, finely chopped

1 tablespoon unsalted butter

Equipment

2 9-inch round cake pans
1 medium heavy-bottomed saucepan for the pastry cream
1 fine mesh strainer
1 heatproof bowl
1 wire rack
1 offset spatula

Method

Beat eggs and sugar until pale and ribbon-stage. Fold in flour mixture alternating with milk. Stir in melted butter. Divide between pans and bake 22 to 25 minutes. Cool completely.

Make pastry cream: warm milk, temper into whisked yolks, sugar, cornstarch, and salt. Cook until thick, stir in butter and vanilla. Strain, cover surface with plastic wrap, and chill 2 hours minimum.

Spread cold pastry cream over one cooled sponge layer. Top with second layer.

Pour warm ganache over assembled cake. Refrigerate 30 minutes before slicing.