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Boston Cream Pie Recipe

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★★★★★

4.6 from 124 reviews

This classic Boston Cream Pie recipe features tender cake layers filled with a smooth and creamy vanilla custard, all topped with a rich, glossy chocolate ganache. Perfectly balanced in sweetness and texture, this dessert is a timeless favorite that’s sure to impress your family and friends.

Ingredients

Scale

For the Cake Layers:

  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs (room temperature)
  • ½ cup milk (room temperature)
  • 6 tablespoons unsalted butter (melted and cooled)
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

For the Vanilla Custard Filling:

  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
  • 2 tablespoons unsalted butter

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces dark chocolate (chopped or in chips)

Instructions

  1. Prepare the Cake Batter: In a mixing bowl, whisk together the cake flour, baking powder, salt, and granulated sugar. In a separate bowl, combine the eggs, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until you achieve a smooth batter.
  2. Bake the Cake Layers: Pour the batter evenly into greased pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
  3. Make the Vanilla Custard Filling: In a saucepan, heat the whole milk over medium heat until hot but not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth custard. Remove from heat and stir in vanilla extract and butter until fully incorporated. Let it cool.
  4. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to bubble around the edges. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for a minute to soften the chocolate, then stir gently until the ganache is smooth, glossy, and fully combined.
  5. Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the cooled vanilla custard evenly over the top. Carefully add the second cake layer on top. Pour the chocolate ganache evenly over the cake, allowing some to drip down the sides. Refrigerate the assembled cake until the ganache sets, about 1-2 hours.
  6. Serve and Enjoy: Slice the Boston Cream Pie and serve chilled or at room temperature. Enjoy the perfect balance of fluffy cake, creamy custard, and rich chocolate ganache in every bite.

Notes

  • Ensure cakes are completely cooled before adding custard to avoid melting it.
  • Whisk hot milk into eggs gradually to prevent curdling.
  • Use good quality dark chocolate for the ganache for the best flavor and texture.
  • Storing the pie in the fridge helps the ganache to set and makes slicing easier.
  • This dessert is best enjoyed within 2 days for optimal freshness.

Keywords: Boston Cream Pie, vanilla custard, chocolate ganache, classic dessert, baked cake, rich chocolate topping

Find it online: https://zarameals.com/boston-cream-pie-recipe/