Boston Cream Pie Ingredients:
I’ve included a detailed list of ingredients in the recipe below, but here’s a quick summary of some of the key ones.
Whole Milk: It’s used in both the pastry cream and sponge cake batter. I recommend using whole milk rather than 2% or skim to ensure the pastry cream sets properly and the cake stays moist.
Eggs: The pastry cream calls for egg yolks, while the cake batter uses whole eggs. Make sure you don’t mix them up when following the recipe.
Cornstarch: This ingredient is essential for thickening the pastry cream. Don’t skip it, as the pastry cream won’t set properly without it.
Flour: Be sure to measure the flour by spooning and leveling it, as using too much can affect the recipe.
Do You Refrigerate Boston Cream Pie?
Yes, it should be refrigerated because it contains pastry cream. If left out for too long, the pastry cream can spoil. You can refrigerate the cake for up to 4 days in an airtight container.
Can This Recipe Be Made in Advance?
Yes, the cake layers can be made up to two days in advance. Wrap them tightly in plastic wrap and refrigerate them until you’re ready to use them. The pastry cream can also be prepared for up to three days before assembling the cake. Simply place a piece of plastic wrap directly onto the pastry cream to prevent it from forming a skin.
Tips:
1.The pastry cream recipe will give you a bit more than two cups. While I like to use it all when assembling the cake, you can use less if you prefer a lighter filling.
2.The corn syrup in the chocolate ganache is optional, but it’s highly recommended because it makes the ganache shinier.
3.For the best results, use full-fat heavy cream and milk in this recipe. The extra fat content helps the ganache and pastry cream set up properly.
BOSTON CREAM PIE
A traditional Boston Cream Pie is a delicious dessert made of soft layers of vanilla sponge cake. These layers are filled with creamy pastry and finished off with a glossy layer of chocolate ganache on top.
prep time: 1hour
cook time: 30 minutes
chilling time: 4 hours
total time: 5 hours 30 minutes
SERVINGS: 8 SLICES
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