Boston Cream Pie

Boston Cream Pie Boston Cream Pie Boston Cream Pie Boston Cream Pie
  • Yields:

    24 – 26 cm two layer round cake


  • 2 cups (500 ml) sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (125g) unsalted butter, softened
  • 1 cup (240 ml) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup (180 ml) milk
  • 1 ¼ cup ( 300 ml) heavy cream or whipping cream
  • 100 ml water
  • 100 ml granulated sugar
  • pinch of salt
  • 4 large egg yolks
  • 3 tablespoons flour
  • 60 g unsalted butter
  • 1 teaspoon vanilla extract
  • 150 ml heavy or whipping cream
  • 200 g bittersweet chocolate, chopped
  • 30 g sliced almonds – an option


  • Preheat the oven to 190 degrees C /375 degrees F. Prepare a 24 - 26 cm springform pan and place a baking sheet onto the bottom. In a large bowl, sift the cake flour, baking powder and salt, set aside.
    Boston Cream Pie Recipe
  • In a bowl, cream together the butter, sugar and vanilla extract until the mixture becomes light and fluffy. You can use an electric mixer or an egg beater. Add the eggs one by one and beat well after each addition. Add the milk and beat. Add the butter mixture into the flour mixture, whisk slowly until obtain a homogeneous batter. Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes Depending on the size and type of oven, the baking time can vary, so check periodically. You can check with a toothpick. Put the toothpick into the cake and if it comes out clean the cake is done. NOTE: It will takes less time if you use 2 cake pans.
  • Let the cake cool in the springform pan. Remove the sides of springform pan and let the cake cool completely. When the cake is completely cool, carefully remove the cake from the springform bottom. If your cake is slightly domed, level it with a long-bladed serrated knife. Cut the cake with the serrated knife horizontally in half .
  • Whisk together the egg yolks and sugar until the mixture becomes light and fluffy. You can use an electric mixer or an egg beater. Add flour, whisk slowly and set aside.
  • In a medium saucepan over medium heat, add the heavy cream, water, butter, vanilla and salt.
  • Heat the cream just below the boiling point and remove immediately from heat and set aside to infuse for 10 to 15 minutes. Add the egg yolk mixture Slowly into the cream mixture, stir constantly. Whisk it well and slowly. Return the mixture onto the pot and bring it to simmer, stirring constantly. The mixture will thicken within 30-45 seconds. Take off the heat and set the saucepan aside to cool to room temperature.
    boston cream pie
  • Top the bottom half of the cake with more than a half of the custard. Carefully place the remaining cake half, cut side down and spread with the custard. Top the second cake half with the remaining custard. Refrigerate for 1 hour.
  • In a small, heavy saucepan add the cream and bring just to a boil. Immediately remove the saucepan from the heat. Add the chopped chocolate.
  • Stir with a whisk until the chocolate melts and obtain a smooth mixture. Pour the warm chocolate ganache over the cake. If you desire you can assemble the cake with the almonds.
  • The Boston cream pie may be made 1 day in advance and chilled. To cut the cake use a sharp knife, wet in hot water.

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