I looked over my Boston Cream Pie category and noticed that rather than having one good solid scratch Boston Cream Pie, I had one or two I’d tried, plus recipes for the basic components (best sponge, best pastry cream, best topping). This recipe puts all the components together to make one good scratch Boston Cream Pie recipe.
The base is made with Bev’s Hot Milk Sponge cake.
The pastry cream is from Chef Paige and is my new favorite pastry cream.
The chocolate glaze is more like a ganache, but simple and decadent.
This cake freezes very well, so if you plan on taking it to an event you can assemble the cake and filling ahead of time, freeze, wrap tightly, then prepare and pour on the glaze a few hours before you plan on serving the cake.
- 3 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1 ½ cups plus 3 tablespoons cake flour (6.8 oz)
- 1 1/2 teaspoons baking powder
- 6 tablespoons unsalted butter
- 3/4 cup milk, whole or 2% okay
- 1/4 teaspoon salt (Reduce to a pinch of using salted butter)
- 1 teaspoon vanilla extract
- 2 cups of whole milk
- 2/3 cup granulated sugar
- 1/4 cup scant cup well aerated flour (1 oz)
- 1/4 cup scant cup cornstarch (1 oz)
- 4 large egg yolks
- 3 tablespoons butter
- 1 teaspoon of vanilla extract
- 1/3 cup heavy cream
- 1 tablespoon corn syrup
- 4 oz chopped semisweet chocolate
- Preheat oven to 350 degrees F. Grease the bottom of a 9 inch round springform pan and line bottom with a round of parchment. Leave sides ungreased.
- In the bowl of a stand mixer, beat the eggs for 3 minutes. Gradually add sugar and beat for 10 minutes longer. Meanwhile, sift together the flour and the baking powder and set aside.
- Combine the butter, milk, and salt in a large glass measuring cup or saucepan and heat just until mixture boils and butter is melted Add the vanilla extract and set aside.
- With mixer on low speed or by hand, mix the flour mixture into the whipped egg mixture. Remove 2 cups of this mixture and put it in a smaller mixing bowl, then stir in the hot milk mixture. Add it all back to the main mixing bowl and beat on low or medium low until smooth.
- Pour the batter into the pan, set the pan on a baking sheet and bake for about 45 minutes or until cake springs back when touched. Run a knife around sides of pan to loosen and let cool for about a half hour in the pan. Remove sides of springform and let cool completely. Split cake horizontally and fill with pastry cream. Put the cake in the refrigerator until you are ready to make the glaze.
- Pastry Cream: Place the milk and half of the sugar in a medium saucepan and bring to a gentle boil.
- While you’re waiting for the milk mixture to boil, whisk the remaining sugar into the egg yolks until thick and pale. Combine the flour and cornstarch in a small cup or bowl, then whisk the flour/starch mixture into the egg/sugar mixture.
- When the milk comes to a boil, gradually whisk a cup of hot milk into the egg mixture to temper and thin, then pour it all into the saucepan, whisking constantly. The pastry cream will thicken almost immediately. Continue to cook and stir until 1 or 2 large bubbles break the surface (this might take a minute or two, but it helps kill the enzymes that cause thinning). Remove from the heat and whisk in the butter and vanilla.
- Transfer the pastry cream to a clean container. Press a piece of parchment to the surface and let cool to room temperature.
- For the glaze, combine 1/3 cup of heavy cream and 1 tablespoon of corn syrup in a 2 cup glass measuring cup. Heat in the microwave for about 30 seconds or until the cream is very hot, then stir in 4 oz of chopped semisweet chocolate. Stir until smooth and creamy. At this point it will be kind of thin, so let it cool down to a slightly thicker consistency and spoon over the cake.