A cut Boston cream pie showing layers of vanilla sponge, thick custard and dark chocolate ganache

Cakes & Cupcakes

Boston Cream Pie

A delicious sponge cake sandwiching a thick custard layer, finished off with a dark chocolate ganache.

Jump to recipe
A whole Boston cream pie on a cake stand with ganache dripping down the sides Chocolate ganache pouring onto the top layer of vanilla sponge

If you want to take your standard vanilla cake up a notch, this Boston cream pie is the perfect bake. I also find it interesting that it brings together three very basic baking staples which any baker should know how to make: a vanilla sponge, pastry cream and a chocolate ganache.

The sponge cake is taken from Rose Levy Beranbaum's The Baking Bible. It has quite a tight crumb and denser texture, but still manages to feel quite moist. If you prefer a softer, more delicate sponge, then use my vanilla cupcake recipe – double the quantity and bake in two 20cm tins for 30 – 35 minutes until a skewer inserted comes out clean.

Ganache being eased over the edge of the cake with a spatula A knife cutting into the ganache-topped Boston cream pie

The recipe

Boston Cream Pie

adventureswithsugar.com/boston-cream-pie/

Method

Method: sponge cake

  1. Preheat the oven and prepare the tins: Preheat the oven to 180˚ Celsius. Grease and line two 20cm cake tins with baking paper. Set aside.
  2. Whisk the wet ingredients: Whisk the eggs, milk and vanilla by hand until everything is combined, about a minute.
  3. Combine the dry ingredients and butter: Place the butter, sugar, flours, bicarbonate of soda and salt into a mixing bowl.
  4. Rub together: Mix the ingredients together until it resembles coarse breadcrumbs.
  5. Add the milk mixture: Add half the milk mixture and beat for about 45 seconds. Then add the remaining milk and beat for another minute until you have a smooth batter.
  6. Divide and bake: Divide between both tins and bake for 35 – 40 minutes, or until a skewer inserted comes out clean.

Method: pastry cream

  1. Heat the cream: Heat the cream and vanilla together in a medium-sized pot and bring to a boil. Set aside.
  2. Make the egg paste: Mix the egg yolks and sugar together, then add the cornflour and custard powder and mix together until a smooth paste is formed. There should be no lumps.
  3. Temper the eggs: Add a quarter cup of the boiled milk to the eggs, gently whisking as you stream it in. Then add the remaining milk and mix.
  4. Cook the pastry cream: Return the milk and egg mixture back to the pot and gently cook on medium heat until the mixture begins to thicken and starts to bubble.
  5. Strain: Pass the mixture through a sieve into a bowl.
  6. Add the butter: Stir in the butter.
  7. Cover and chill: Place a piece of cling wrap on the surface of the pastry cream so that a skin does not form. Refrigerate for about 2 hours before using.

Method: chocolate ganache

  1. Prepare the chocolate: Place the chocolate and golden syrup in a bowl.
  2. Heat the cream: Gently heat the cream until it begins to simmer, but not boil.
  3. Pour over and stir: Pour over the chocolate and let stand for a minute, before stirring to combine.
  4. Let set: Let the ganache set for about 45 minutes before spreading on the top of the cake.

Method: assembly

  1. Level the cakes: If your cake has domed in the oven, level your cakes to have nice flat surfaces.
  2. Spread with pastry cream: Place one layer on your plate and spread with the pastry cream.
  3. Add the second layer: Place the other layer on top of the pastry cream.
  4. Top with ganache: Spread the chocolate ganache over the top.
A Boston cream pie on its stand with slices served on plates in front A slice of Boston cream pie with a fork, showing the sponge, custard and ganache

Recipe by adventureswithsugar.com

Comments

No comments yet.

Leave a comment

Comments are read before they appear, and links aren’t allowed.