Boston Cream Pie
Quick answer
Boston cream pie is, despite its name, a layered cake rather than a pie.
What makes this special
- Two layers of tender sponge sandwich a thick vanilla custard in this classic Boston Cream Pie.
- Egg-yolk and cornstarch custard cooked thick before chilling and layering
- Dark chocolate glaze sets to a thin, glossy shell as it cools
Key ingredients
Core cooking flow
- 1 Preheat the oven to 175°C. Line the bottom and sides of an 18cm round pan wi...
- 2 Beat 3 eggs with 80g sugar for at least 5 minutes, until pale, thick, and fa...
- 3 Pour the batter into the pan and level the surface without pressing hard.
Boston cream pie is, despite its name, a layered cake rather than a pie. Two rounds of tender sponge sandwich a thick vanilla pastry cream, and the top is cloaked in a glossy dark chocolate glaze. The sponge bakes from cake flour and eggs to a fine, pillowy crumb that compresses gently under a fork without crumbling. The pastry cream -- cooked from milk, cornstarch, and egg yolks -- sets into a thick, silky custard that holds its shape when sliced but melts smoothly on the tongue. The chocolate glaze cools into a thin, shiny shell that cracks cleanly when pressed, mixing with the cream beneath. Each forkful delivers the sequence of bitter chocolate, sweet vanilla custard, and plain sponge in quick succession. Making the custard a day ahead and refrigerating it overnight ensures it holds firmly when the layers are assembled and sliced. Pour the glaze when it has cooled slightly -- warm enough to flow but not so hot that it thins out and drips unevenly.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 175°C.
Line the bottom and sides of an 18cm round pan with parchment, then use a little of the butter to lightly grease the edges so the paper stays flat and the sponge releases cleanly.
- 2Season
Beat 3 eggs with 80g sugar for at least 5 minutes, until pale, thick, and falling in ribbons from the whisk.
Sift in 140g cake flour and fold gently from the bottom so the foam does not collapse.
- 3Heat
Pour the batter into the pan and level the surface without pressing hard.
Bake at 175°C for 25 to 30 minutes, until the center springs back and a skewer comes out clean, then cool completely before cutting.
- 4Control
Whisk 300ml milk, 70g sugar, 25g cornstarch, and 3 egg yolks in the saucepan until smooth before heating.
Cook over medium heat, stirring constantly, until thick enough that the whisk leaves clear tracks on the bottom.
- 5Step
Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface, and chill until cold and firmer.
Split the cooled sponge horizontally, then spread a thick, even layer of custard over the bottom half.
- 6Season
Place the top sponge layer on the custard and align the edges.
Melt 100g dark chocolate with 90g unsalted butter over a double boiler, pour while slightly warm, then chill for 30 minutes until set before slicing.
After the steps
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