Boston Cream Pie (Print Version)
# Ingredients:
→ Pastry Cream
01 -
2 tablespoons unsalted butter
02 -
4 large egg yolks
03 -
1/2 cup granulated sugar
04 -
3 tablespoons cornstarch
05 -
1/4 teaspoon kosher salt
06 -
1 3/4 cups whole milk
07 -
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
→ Cake
08 -
3 large eggs
09 -
1 1/4 cups all-purpose flour
10 -
2 teaspoons baking powder
11 -
6 tablespoons unsalted butter
12 -
3/4 cup whole milk
13 -
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
14 -
1/2 teaspoon kosher salt
15 -
1 1/4 cups granulated sugar
→ Chocolate Ganache
16 -
4 ounces bittersweet chocolate or 2/3 cup chocolate chips
17 -
1 tablespoon light corn syrup
18 -
1/8 teaspoon kosher salt
19 -
1/2 cup plus 1 tablespoon heavy cream
# Instructions:
01 -
Whisk egg yolks, sugar, cornstarch, salt, and milk. Cook until thickened. Add butter and vanilla. Strain and chill at least 3 hours.
02 -
Beat eggs with sugar until thick. Combine flour and baking powder. Mix melted butter with milk and vanilla. Combine all ingredients. Divide between two 9-inch pans.
03 -
Bake at 325°F for 22-25 minutes until golden. Cool completely.
04 -
Layer cake with pastry cream between layers. Chill at least 2 hours.
05 -
Pour hot cream over chocolate, corn syrup, and salt. Let sit, then whisk until smooth. Pour over cake and chill until set.
# Notes:
01 -
Pastry cream can be made up to 3 days ahead
02 -
Must be kept refrigerated
03 -
Allow time for multiple chilling steps