17 INGREDIENTS • 18 STEPS • 1HR 30MINS

Boston Cream Pie

Name: Boston Cream Pie
Total time: PT5400.0S
Yield: 8
Ingredients: 228 gram Unsalted Butter; 448 gram All-Purpose Flour; 3 1/2 teaspoon Baking Powder; 1 1/2 cup Whole Milk; 6 Egg; 2 cup Granulated Sugar; 2 teaspoon Salt; 6 Egg; 1 cup Granulated Sugar; 1 Vanilla Bean Pod; 4 tablespoon Corn Starch; 2 cup Milk; 1/2 cup Heavy Cream; 2 tablespoon Butter; 120 gram Heavy Cream; 160 gram Dark Chocolate; 2 teaspoon Vanilla Extract

Enjoy a classic Boston Cream Pie with layers of fluffy cake, rich pastry cream, and glossy chocolate ganache. This indulgent dessert combines buttery cake with creamy filling and a decadent chocolate topping, perfect for a sophisticated treat.

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1HR 30MINS

Total Time

$4.50

Cost Per Serving

Ingredients

Servings

us / metric

Cake

1 cup

Unsalted Butter

3 2/3 cups

All-Purpose Flour

1 Tbsp

Baking Powder

1 1/2 cups

Whole Milk

Eggs

2 cups

Granulated Sugar

2 tsp

Salt

2 tsp

Vanilla Extract

Pastry Cream

Eggs, yolk only

1 cup

Granulated Sugar

Vanilla Bean Pod, scraped

4 Tbsp

Corn Starch

2 cups

Milk

1/2 cup

Heavy Cream

2 Tbsp

Butter

Chocolate Ganache

4 oz

Heavy Cream

3/4 cup

Dark Chocolate

Love This Recipe?

Crime Scene Kitchen

Bakers must decode what type of dessert was made using just crumbs and a few elusive clues. Tune in Thursdays at 9/8c on Fox. Stream next day on Hulu.

Cooking Instructions

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step 1

Building the Pastry Cream: Heat Milk (2 cups), Heavy Cream (1/2 cup), Vanilla Bean Pod (1) and half of the Granulated Sugar (1 cup). Bring to a simmer. Remove from the heat when the sugar is dissolved.

step 2

In a glass bowl, whisk the second half of the sugar, Eggs (6) yolk and Corn Starch (4 Tbsp) in a bowl. The eggs should create a pale yellow color.

step 3

Slowly, drizzle in 1 cup of the hot milk mixture to the eggs while continuing to whisk.

step 4

Next, slowly pour the egg mixture into the rest of the milk mixture in the pot. Continue to whisk. Be sure to remove the vanilla bean.

step 5

Bring the mixture to a simmer while constantly whisking. Mixture should thicken to a pudding-like consistency.

step 6

Remove from heat and whisk in Butter (2 Tbsp).

step 7

Strain the pastry cream through a fine mesh sieve. Place in a bowl and refrigerate until cooled.

step 8

For the Cake: Melt Whole Milk (1 1/2 cups) and Unsalted Butter (1 cup) in a saucepan. Let cool slightly then add Vanilla Extract (2 tsp).

step 9

In a stand mixer, with a whisk attachment, beat Eggs (6) and Granulated Sugar (2 cups) until fluffy and slowly add in the milk/butter mixture.

step 10

Add in the All-Purpose Flour (3 2/3 cups), Baking Powder (1 Tbsp) and Salt (2 tsp). Mix until well combined.

step 11

Divide into a greased 8 inch pan lined with parchment.

step 12

Bake at 325 degrees for 30 minutes.

step 13

Ganache: Heat Heavy Cream (4 oz) in a pot to a simmer. Immediately remove from the heat.

step 14

Place the Dark Chocolate (3/4 cup) in a heat proof bowl and pour in heavy cream. Let sit for 2 minutes and whisk together until the chocolate is completely melted.

step 15

Assemble: Place one cake on a resting rack with a sheet tray.

step 16

Next, pipe pastry cream on top of the cake.

step 17

Next, place the second cake on the pastry cream covered cake.

step 18

Pour chocolate ganache over the entire cake.