Boston Cream Pie
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Despite the name, there is no pastry anywhere.
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It is a round sponge split in half, filled with a thick layer of custard and covered with dark chocolate glaze. Most of the time it takes goes into chilling the sponge and the custard separately.
Ingredients
Instructions
- 1
Preheat the oven to 175°C.
Line the bottom and sides of an 18cm round pan with parchment, pressing the paper closely against the edges so the batter fills the pan evenly.
- 2
Beat 3 eggs with 80g sugar for at least 5 minutes, until pale, thick, and falling in ribbons from the whisk.
- 3
Sift in 140g cake flour and fold gently from the bottom so the foam does not collapse.
- 4
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.
- 5
Whisk 350ml milk, 70g sugar, and 25g cornstarch in the saucepan until smooth before heating.
- 6
Cook over medium heat, stirring constantly, until thick enough that the whisk leaves clear tracks on the bottom.
- 7
Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface, and chill until cold and firmer.
- 8
Split the cooled sponge horizontally, then spread a thick, even layer of custard over the bottom half.
- 9
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.
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