The layers of Boston Cream Pie enchant with their diversity of rich flavors! The cake layers are fluffy, tender, and buttery, and the center is a luscious, indulgent pastry cream that’s almost pudding-like in its texture. Topped with a decadent and sinfully delicious chocolate glaze, Boston Cream Pie is more than delightful! It’s an incredible treat that will have you convinced you got it from a professional even though you made it yourself!
Ingredients
For the vanilla pastry cream: • 2 cups half-and-half • 6 large egg yolks, room temperature • 1/2 cup granulated sugar • 1/8 teaspoon salt • 1/4 cup all-purpose flour, spooned and leveled • 1/4 cup unsalted butter, cut into 4 pieces • 1 1/2 teaspoons pure vanilla extract For the sponge cake: • 1 1/2 cups all-purpose flour, spooned & leveled • 1 1/2 teaspoons baking powder • 3/4 teaspoon salt • 3/4 cup whole milk • 6 tablespoons unsalted butter • 1 1/2 teaspoons pure vanilla extract • 3 large eggs, room temperature • 1 1/2 cups granulated sugar For the chocolate glaze: • 1/2 cup heavy cream • 2 tablespoons light corn syrup • 4 ounces bittersweet chocolate, finely choppedDirections
In a medium saucepan over medium heat, warm the half-and-half until it’s simmering.
In a separate medium-sized mixing bowl, beat together the egg yolks, the 1/2 cup of the sugar, and 1/8 teaspoon of the salt.
Add the 1/4 cup of the flour and stir until combined.
Whisking constantly, slowly, and gradually, add in the warm half-and-half little by little until the eggs are tempered, mixing in about 1/2 of the half-and-half.
Slowly pour in the tempered egg mixture into the saucepan with the half-and-half while whisking constantly over the heat.
Reduce the heat to medium-low.
Continue to whisk until the mixture starts to thicken, about 5 minutes.
Once the mixture has thickened, increase the heat to medium, whisking constantly, until it begins to bubble.
Remove the saucepan from the heat.
Stir in the 1/4 cup of the butter and the 1 1/2 teaspoons of the vanilla extract.
Let the mixture sit until the butter and vanilla are fully incorporated.
Since the cream will be very thick, place a strainer over a bowl and pour the cream mixture contents through the strainer.
Cover the strained cream mixture with plastic wrap, pushing the plastic wrap onto the surface of the cream to prevent a skin from forming.
Refrigerate the cream until set, at least 2 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Prepare 2 cake pans by greasing them, then adding parchment paper, and greasing the parchment paper lining.
Add the remaining flour, baking powder, and remaining salt to a mixing bowl.
Whisk the dry ingredients together to combine.
Using a microwave or the stovetop, heat the milk and remaining butter together until the butter has melted.
Stir the vanilla extract into the butter mixture.
Loosely cover the butter mixture with aluminum foil to keep the mixture warm.
In a large mixing bowl with a hand mixer or in the bowl of your stand mixer, beat the eggs and the remaining sugar together on high until light and creamy.
Add in the warm milk and butter mixture and beat until combined.
Whisk in the flour mixture until bubbly on top.
Transfer the batter to your prepared cake pans.
Bake until lightly brown on top and a toothpick inserted into the center comes out clean, about 20-22 minutes.
Remove the cake pans from the oven and allow them to cool on a wire rack while still in the pans.
Remove the cream about 20 minutes prior to assembly so that it can thin out a bit.
Release the cakes from the pans.
Place the bottom layer of cake on a stand or plate.
Spread the cream evenly over the top of the bottom layer cake.
Place your second cake layer over the cream and press down slightly, so the cake adheres to the cream.
Place the cake in the refrigerator while you prepare the chocolate glaze.
On a saucepan over medium heat, combine the heavy cream and corn syrup and cook until it begins to simmer.
Place the chopped chocolate in a glass bowl.
Once the heavy cream mixture is simmering, pour it over the chocolate.
Allow the chocolate to rest for 5 minutes to melt the chocolate.
Gently whisk the chocolate until smooth.
Remove the cake from the refrigerator.
Pour the chocolate glaze into the center of the top layer of the cake, spreading it until smooth on top. The chocolate glaze will begin to drip off the sides.
Place back into the refrigerator for 2-24 hours before serving.
Serve chilled.
