Boston Cream Pie (Print Version)
# Ingredients:
→ Pastry Cream
01 -
4 large egg yolks
02 -
1 3/4 cups whole milk
03 -
1/4 teaspoon kosher salt
04 -
2 tablespoons unsalted butter
05 -
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
06 -
3 tablespoons cornstarch
07 -
1/2 cup granulated sugar
→ Cake
08 -
3/4 cup whole milk
09 -
6 tablespoons unsalted butter
10 -
1 1/4 cups granulated sugar
11 -
2 teaspoons baking powder
12 -
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
13 -
1/2 teaspoon kosher salt
14 -
1 1/4 cups all-purpose flour
15 -
3 large eggs
→ Chocolate Ganache
16 -
1 tablespoon light corn syrup
17 -
1/8 teaspoon kosher salt
18 -
4 ounces bittersweet chocolate or 2/3 cup chocolate chips
19 -
1/2 cup plus 1 tablespoon heavy cream
# Instructions:
01 -
Mix milk, salt, cornstarch, sugar, and egg yolks in a bowl. Cook on medium till it thickens. Stir in vanilla and butter, then strain. Let sit in the fridge for at least 3 hours.
02 -
Whisk eggs with sugar till airy. Melt the butter, then mix in milk and vanilla. Stir in a mixture of flour and baking powder. Combine everything and divide into two 9-inch pans.
03 -
Put in the oven at 325°F for around 22-25 minutes until golden brown. Let cool completely before using.
04 -
Stack the cake layers, spreading pastry cream between each. Chill in the fridge for a minimum of 2 hours.
05 -
Heat cream and pour over chocolate, corn syrup, and salt. Let it sit a minute, then stir until smooth. Cover the cake in ganache and chill till firm.
# Notes:
01 -
You can make the pastry cream up to 3 days early.
02 -
Keep refrigerated at all times.
03 -
Plan ahead—there are multiple chilling stages.