Dessert: United States – Boston Cream Pie

Serving Size: 8

Approximate Time

Prep 45 min

Cook 40 min

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

Cake:
1 1 / 2 cups (180 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 4 tsp fine salt
1 / 2 cup (1 stick, 113 g) unsalted butter, softened
3 / 4 cup (150 g) granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 / 2 cup (120 ml) whole milk, room temperature
Pastry Cream:
2 cups (480 ml) whole milk
1 / 2 cup (100 g) granulated sugar, divided
4 large egg yolks
3 tbsp cornstarch
1 / 8 tsp fine salt
2 tbsp unsalted butter
2 tsp vanilla extract
Chocolate Ganache:
4 oz / 115 g semi-sweet chocolate, finely chopped
1 / 2 cup (120 ml) heavy cream
1 tbsp light corn syrup (optional, for shine)

Instructions

Make the pastry cream: In a medium saucepan, heat the milk and half of the sugar over medium until steaming and tiny bubbles form around the edge (do not boil).
In a bowl, whisk yolks with remaining sugar, cornstarch, and salt until smooth and pale. Slowly whisk in about 1/2 cup of the hot milk to temper, then whisk in the rest.
Return mixture to the saucepan and cook over medium, whisking constantly, until thick bubbles rise and the cream visibly thickens, 1–2 minutes. Remove from heat, whisk in butter and vanilla.
Strain into a clean bowl, press plastic wrap directly on the surface, and chill until cold and set, at least 2 hours (or up to 2 days).
Bake the cake: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and lightly flour the sides.
In a bowl, whisk flour, baking powder, and salt. In a separate large bowl, beat butter and sugar until light and fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla.
Add dry ingredients in two additions, alternating with the milk, beginning and ending with dry. Mix just until combined; do not overmix.
Spread batter into the pan and smooth the top. Bake 25–30 minutes, until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a rack, remove parchment, and cool completely.
Assemble: Using a long serrated knife, carefully split the cooled cake horizontally into two even layers. Place the bottom layer on a serving plate. Whisk the chilled pastry cream to loosen, then spread it evenly over the bottom layer, stopping 1/2 inch from the edge. Top with the second cake layer.
Make the ganache: Place chopped chocolate (and corn syrup, if using) in a heatproof bowl. Heat cream until just steaming, then pour over the chocolate. Let sit 2 minutes, then stir gently until smooth and glossy. Let stand 5–10 minutes until thick but pourable.
Finish: Pour ganache over the top of the cake, nudging it to the edges so it drips slightly down the sides. Chill 30–60 minutes to set.
Serve: Slice with a sharp knife wiped clean between cuts. Store covered in the refrigerator for up to 3 days.