https://www.thekitchn.

com/boston-cream-pie-recipe-23570262

Boston Cream Pie Recipe

PREP TIME COOK TIME SERVES

35 minutes 40 minutes 8-10

INGREDIENTS

FOR THE PASTRY CREAM:

• 2 tablespoons unsalted butter

• 4 large egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 1 3/4 cups whole milk
• 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste

FOR THE CAKE:

• 3 large eggs
• 1 1/4 cups all-purpose flour, plus more for sprinkling
• 2 teaspoons baking powder
• 6 tablespoons (3/4 stick) unsalted butter, plus more for the pans
• 3/4 cup whole milk
• 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
• 1/2 teaspoon kosher salt
• 1 1/4 cups granulated sugar

FOR THE CHOCOLATE GANACHE:

• 4 ounces bittersweet chocolate, or 2/3 cup bittersweet chocolate chips

• 11/8tablespoon light corn syrup

• teaspoon kosher salt

• 1/2 cup plus 1 tablespoon heavy cream

INSTRUCTIONS

MAKE THE PASTRY CREAM:

1 Fit a fine-mesh strainer over a medium bowl. Cut 2 tablespoons unsalted

butter into small cubes.

2 Place 4 large egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch,
and 1/4 teaspoon kosher salt in a medium saucepan. Whisk until no dry bits
remain and the mixture is well combined. Add 1 3/4 cups whole milk and whisk
to combine.

3 Cook over medium heat, whisking constantly, until the mixture begins to
thicken, about 8 minutes. Once it thickens, continue to whisk, pausing every
few seconds to check for bubbles. As soon as it begins to bubble, continue to
whisk constantly for 1 minute. Remove the saucepan from the heat.

4 Add the butter and 2 teaspoons vanilla extract or 1 teaspoon vanilla bean
paste. Whisk until the butter is melted. Scrape into the strainer and push
through the strainer with a flexible spatula. Scrape the pastry cream on the
underside of the strainer into the bowl. Discard the contents of the strainer.
Press a sheet of plastic wrap directly onto the surface of the pastry cream to
prevent a skin from forming. Refrigerate until cold, at least 3 hours and up to 3
days.
MAKE THE CAKE:

1 Place 3 large eggs in the bowl of a stand mixer (or large bowl if using an
electric hand mixer). Let sit until room temperature.

2 Meanwhile, arrange a rack in the middle of the oven and heat the oven to
325ºF. Coat the sides and bottoms of 2 (9-inch) round cake pans with butter.
Line the bottom of each pan with a parchment paper round. Sprinkle a little all-
purpose flour over the sides and bottoms, and tilt and shake to distribute
evenly, tapping out the excess.

3 Place 1 1/4 cups all-purpose flour and 2 teaspoons baking powder in a medium
bowl and whisk to combine. Cut 6 tablespoons unsalted butter into small
 bowl and whisk to combine. Cut 6 tablespoons unsalted butter into small
cubes and place in a microwave-safe measuring cup. Add 3/4 cup whole milk
and microwave in 30-second intervals, stirring in between each, until the
butter is melted, 60 to 90 seconds total. (Alternatively, heat the butter and milk
in a small saucepan over medium heat.)

4 Add 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt, and stir to
combine.

5 Add 1 1/4 cups granulated sugar to the bowl of eggs. Beat with the whisk
attachment on high speed until thick and doubled in volume, about 6 minutes.
The mixture should fall back on itself in a ribbon and be pale yellow in color.
Reduce the mixer speed to low and pour in the milk mixture in a steady stream.
Add the flour mixture, a few spoonfuls at a time, and beat, scraping down the
sides of the bowl halfway through, until just combined, about 30 seconds total.

6 Evenly divide the batter between the pans (about 14 ounces or 2 3/4 cups
each). Bake until the cakes are a light golden brown and until a tester inserted
in the center of each cake comes out clean, 22 to 25 minutes.

7 Place the pans on a wire rack and let cool for 15 minutes. Run a small offset
spatula or thin knife around the edges of each cake to loosen. Flip the cakes
out of the pans onto the rack and remove the parchment paper. Gently flip
right side up, and let cool completely, about 30 minutes.

ASSEMBLE THE CAKE:

1Place one cake right-side up on a large flat serving plate or cake stand. Stir the
pastry cream to loosen. Dollop onto the cake and spread into an even layer,
going all the way to the edges. Place the second cake layer on top with the
bottom facing up. Press down gently to adhere. Refrigerate for at least 2 hours
or overnight.
MAKE THE CHOCOLATE GANACHE:

1 Coarsely chop 4 ounces bittersweet chocolate (or use 2/3 cup bittersweet
chocolate chips) and place in a medium bowl. Add 1 tablespoon corn syrup
and 1/8 teaspoon kosher salt.

2 Place 1/2 cup plus 1 tablespoon heavy cream in a small microwave-safe bowl
(or measuring cup) and microwave in 30-second intervals until it begins to
bubble, about 90 seconds total. (Alternatively, heat in a small saucepan over
medium-high heat until bubbling around the edges.)

3 Immediately pour the cream over the chocolate. Let sit for 1 minute. Whisk
until the chocolate is melted and the mixture is smooth. Pour the ganache over
 until the chocolate is melted and the mixture is smooth. Pour the ganache over
the chilled cake, letting it run down the sides of the cake. Refrigerate until the
ganache is set, about 30 minutes.

RECIPE NOTES
Make ahead: The pastry cream can be made up to 3 days ahead and refrigerated.

The cakes can be baked up to 1 day ahead. Once completely cool, wrap tightly in plastic wrap and store at room
temperature.

The cake, without the chocolate ganache, can be assembled the day before. One hour before serving, make the
ganache, finish assembling the cake, and refrigerate until set.

Storage: Leftover cake can be refrigerated in an airtight container for up to 3 days.