30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Boston Cream Pie
Boston Cream Pie
Boston Cream Pie
⏱2h 30m
👥8
🔥600 cal
Hard
🍽️French
A luxurious Boston Cream Pie featuring a delicate sponge cake, a silken crème pâtissière infused with Tahitian vanilla bean, and a decadent Valrhona chocolate glaze.
A luxurious Boston Cream Pie featuring a delicate sponge cake, a silken crème pâtissière infused with Tahitian vanilla bean, and a decadent Valrhona chocolate glaze.
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together Cake flour, Sugar, Baking powder, and Salt. In a separate bowl, whisk together Milk, melted Butter, Egg yolks, and Vanilla extract. Add wet ingredients to dry ingredients and mix until just combined.
In a clean, dry bowl, beat Egg whites until stiff peaks form. Gently fold Egg whites into the batter in three additions.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Crème Pâtissière. In a saucepan, heat Milk with Vanilla bean seeds until just simmering.
In a separate bowl, whisk together Sugar, Cornstarch, and Egg yolks until pale and thick. Slowly whisk in the hot Milk, tempering the yolks.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in Butter until melted. Strain through a fine-mesh sieve and chill completely.
Prepare the Valrhona Chocolate Glaze. Place Chocolate in a heatproof bowl. Heat Heavy cream and Glucose syrup until just simmering, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
Once the cake is completely cool, split it horizontally into two layers. Spread the Crème Pâtissière evenly over the bottom layer. Top with the second layer of cake.
Pour the Valrhona Chocolate Glaze over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 1 hour before serving.
Ingredients
8
2 1/4 cups280 gCake flour
1 1/2 cups360 mLGranulated sugar
1 tbsp15 mLBaking powder
1/4 tsp1.25 mLSalt
1/2 cup120 mLWhole milk
1/4 cup60 mLUnsalted butter, melted and cooled
44Large eggs, separated
1 tsp5 mLVanilla extract
2 cups480 mLWhole milk
1/2 cup120 mLGranulated sugar
1/4 cup30 gCornstarch
44Large egg yolks
4 tbsp60 mLUnsalted butter, cut into pieces
11Tahitian vanilla bean, scraped (seeds only)
8 oz225 gValrhona Guanaja 70% dark chocolate, finely chopped
1/2 cup120 mLHeavy cream
1 tbsp15 mLGlucose syrup
Equipment
9-inch round cake pan
Mixing bowls
Whisk
Saucepan
Fine-mesh sieve
Heatproof bowl
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together Cake flour, Sugar, Baking powder, and Salt. In a separate bowl, whisk together Milk, melted Butter, Egg yolks, and Vanilla extract. Add wet ingredients to dry ingredients and mix until just combined.
In a clean, dry bowl, beat Egg whites until stiff peaks form. Gently fold Egg whites into the batter in three additions.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Crème Pâtissière. In a saucepan, heat Milk with Vanilla bean seeds until just simmering.
In a separate bowl, whisk together Sugar, Cornstarch, and Egg yolks until pale and thick. Slowly whisk in the hot Milk, tempering the yolks.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in Butter until melted. Strain through a fine-mesh sieve and chill completely.
Prepare the Valrhona Chocolate Glaze. Place Chocolate in a heatproof bowl. Heat Heavy cream and Glucose syrup until just simmering, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
Once the cake is completely cool, split it horizontally into two layers. Spread the Crème Pâtissière evenly over the bottom layer. Top with the second layer of cake.
Pour the Valrhona Chocolate Glaze over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 1 hour before serving.
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