Boston cream pie

Boston Cream Pie is a classic American dessert that combines a rich vanilla custard filling with layers of tender sponge cake, all topped with a glossy chocolate ganache. Despite its name, it’s actually a cake rather than a pie. The dessert originated in the late 19th century at the Parker House Hotel in Boston, Massachusetts, and has since become a beloved treat across the United States.

The charm of Boston Cream Pie lies in its combination of textures and flavors. The light, fluffy sponge cake provides a perfect base for the creamy vanilla custard, while the chocolate ganache adds a decadent touch. This dessert is both elegant and comforting, making it ideal for special occasions, holidays, or just as a delightful treat to enjoy with family and friends.

This recipe will walk you through the steps to make Boston Cream Pie from scratch, including preparing the sponge cake, vanilla custard filling, and chocolate ganache. With detailed instructions and tips, you’ll be able to create this iconic dessert with ease.

Ingredients

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 4 large eggs, at room temperature
• ½ cup whole milk, at room temperature
• 1 teaspoon vanilla extract

For the Vanilla Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter

Instructions

Step 1: Prepare the Sponge Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
4. Add Milk and Vanilla: Stir in the milk and vanilla extract until combined.
5. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Pour Batter: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Vanilla Custard Filling

1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
2. Mix Sugar and Cornstarch: In a separate bowl, whisk together the sugar and cornstarch.
3. Whisk Egg Yolks: In another bowl, whisk the egg yolks until they are slightly thickened.
4. Combine Ingredients: Gradually add the sugar and cornstarch mixture to the egg yolks, whisking continuously. Slowly add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs.
5. Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
6. Finish Custard: Remove from heat and stir in the butter and vanilla extract until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the custard to prevent a skin from forming), and let it cool to room temperature.

Step 3: Make the Chocolate Ganache

1. Heat Cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Melt Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until the chocolate is completely melted and smooth.
3. Add Butter: Stir in the butter until the ganache is glossy and smooth. Allow it to cool slightly before using.

Step 4: Assemble the Cake

1. Level Cake Layers: If the cakes have domed tops, level them with a serrated knife.
2. Fill the Cake: Place one cake layer on a serving plate or cake stand. Spread the vanilla custard evenly over the top, smoothing it with a spatula.
3. Add Second Layer: Place the second cake layer on top of the custard.
4. Top with Ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly.

Step 5: Serve

1. Chill and Slice: Allow the cake to set for at least 1 hour in the refrigerator before slicing. This helps the custard and ganache firm up for cleaner slices.
2. Enjoy: Slice and serve the Boston Cream Pie, enjoying the delightful layers of sponge cake, vanilla custard, and chocolate ganache.

Tips for the Perfect Boston Cream Pie

• Room Temperature Ingredients: Ensure all your ingredients, especially eggs and milk, are at room temperature for the best texture in both the cake and custard.
• Cooling Time: Allow the cake and custard to cool completely before assembling to prevent melting or sogginess.
• Ganache Consistency: If the ganache is too thick, gently warm it to reach the desired consistency. If it’s too thin, let it cool slightly to thicken.
• Serving: This pie is best enjoyed chilled. Garnish with additional chocolate shavings or a dusting of powdered sugar for extra flair.

Boston Cream Pie is a timeless dessert that combines the simplicity of sponge cake with the luxurious flavors of vanilla custard and chocolate ganache. This homemade version brings the classic treat to life with rich, satisfying flavors that are sure to please any crowd. Enjoy this elegant dessert for any special occasion or as a delicious indulgence.