Boston Cream is one of those dessert flavor profiles that will get you in the right mood with the creamy vanilla custard, chocolate ganache, and pie. top the bottom with vanilla pudding. The vanilla pudding won’t want to stay in place, so make sure you load it up a lot in the middle and then smooth the sides once the top half of the pound cake goes on.
Boston Cream Pie is usually served as a round sponge or yellow butter cake. This delicious pie flavor has become very popular in the bite-sized version. You’ve probably already seen so many recipes for Boston Cream Pie Cupcakes.
- 3egg yolks
- 7 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter softened
- 1 1 /3 cups heavy cream
- 1 ½ cups sifted all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 6 oz. semi sweet baking chocolate-finely chopped
- ¾ cup heavy cream
- Whisk together egg yolks, sugar, and salt. Add cornstarch and whisk until the mixture is pale yellow and thick.
In a medium saucepan place 1 1/3 cups heavy cream, add egg mixture and stir until combined.
- Whisking constantly cook over medium heat until it gets thick pudding consistency.
- Remove from the heat, add butter and vanilla and stir until the butter is melted.
- Transfer to a bowl, cover with a plastic wrap pressed on the top of the pastry cream so a film does not form.
- Refrigerate at least 2 hours to set.
- Preheat oven to 350 F, butter and flour 9 x 5 x 3-inch loaf pan (8 cup volume pan) or just butter the pan and line the bottom with parchment paper living the paper overhang wider sides so could easier lift the cake.
- In a small saucepan over a low heat combine milk and butter, bring to a boil, set aside.
- Whisk together flour, baking powder, and salt, set aside.
- In a separate bowl beat the eggs and sugar on high speed until lightened in color and thick (4-5 mins). Using a rubber spatula, gradually stir in dry ingredients. Stir until combined.
- Turn your mixer on low speed and pour hot milk into batter. Mix until evenly combine and smooth. Mix in vanilla.
- Spread the batter in loaf pan, smooth the top and place in preheated oven. After 20 mins rotate the pan and tent the top with aluminum foil if browning too much.
- Bake until golden and toothpick inserted in the center comes out clean (35-45 minutes). Baking time might vary depends on your oven and baking dish you use.
- Let the cake cool 10 mins in the pan then transfer it to a rack to cool completely. Using a serrated knife split cooled cake horizontally.
- Place bottom half of the cake onto a serving plate, spread pastry cream to within 1/2 inch of the edge then gently place the top half of cake.
- Melt finely chopped chocolate over a double boiler. Remove from heat and add cool heavy cream. Stir until smooth.
- Spoon remaining ganache and smooth the top with the metal spatula.