Boston Cream Pie Recipe | 2 Simple Methods

Introduction

Though the name suggests it’s a pie, Boston Cream Pie is a classic American dessert that is actually a cake. It consists of soft sponge cake layers filled with rich vanilla custard or pastry cream and topped with a smooth chocolate ganache or glaze. The combination of light cake, creamy filling, and chocolate topping makes it a timeless and elegant dessert. Here I add two preparation methods for this elegant cake, which can be served at parties and celebrations. 

Boston Cream Pie Recipe 1

Ingredients for Recipe 1:

1. Sugar – ¼ cup
   Yellow yolk – 3
   Maida – 1/8 cu
   Corn flour – 3 big spoons
2. Milk – 1.25 cups
3. Vanilla essence – 1 small spoon
4. Eggs – 5
5. Milk – 3 big spoons
    Salt-less butter – 2 big spoons
6.  Sugar – ¾ cup
7.  Vanilla essence – ½ small spoon
8.  Maida – ½ cup
   Baking powder – 1.5 small spoons
   Salt – ¼ small spoon
9. Dark chocolate – 120 gm chopped fine
10. Whipping cream – ½ cup
    Butter – 1 big spoon

Pie – Method 1

1. Preheat the oven to 180°C.
2. Take ingredient no. 1 in a large bowl and mix it well until the contents turn soft.
3. Heat the milk slowly in a saucepan.
4. Add the milk to the egg mixture and mix slowly, stirring continuously.
5. Transfer the contents to a saucepan and heat over a medium flame.
6. When the contents turn thick, switch off the flame.
7. Add vanilla essence and mix well. This is used as pastry cream.
8. Take two 8-inch pans and grease their surfaces with butter.
9. Separate the egg whites and yolks of three eggs.
10. Add the remaining two eggs to the egg yolks and mix well.
11. Mix butter and milk and heat until the butter melts completely.
12. Using a hand mixer, beat the egg mixture and half a cup of sugar at high speed.
13. When it turns soft and the volume increases, add vanilla essence and mix again.
14. Beat the egg whites, and add the remaining sugar to the mixture.
15. Beat until small hill-like structures appear in the egg whites.
16. Add this to the egg-vanilla mixture and mix again.
17. Sift and add ingredient no. 8 to the egg mixture, mixing slowly.
18. Add the melted butter–milk mixture and mix slowly again.
19. Pour the batter into the pans and bake for 18–20 minutes in the preheated oven.
20. Take dark chocolate in a bowl.
21. Boil the cream and butter and pour them over the chocolate.
22. Mix until the chocolate melts completely. This is used as the chocolate glaze/ganache.
23. Place one cake on a cake tray and pour the prepared pastry cream on top.
24. Spread it evenly and place the second cake on top.
25. Pour the chocolate glaze over the cake.
26. Your Boston Cream Pie is ready, and serve chilled if you want.

Courtesy: Vanitha Magazine December 15-31, 2018

Boston Cream Pie Recipe 2

Ingredients for Recipe 2:

1. Egg yolk – 2, 27 g
   Sugar – 17 g
   Cornflour – 12 g
   Vanilla essence – 7 ml
2. Milk – 150 ml
   Sugar – 17 g
3. Butter – 10 g

For Ganache

4. Dark chocolate – 75 g
5. Fresh cream – 50 g

For Sponge

6. Egg – 3
   Castor sugar – 75 g
   Vanilla essence – 10 ml
7. Cake gel – 4 g
   Water – 8 ml
8. All-purpose flour – 75 g
9. Oil – 8 g

Pie – Method 2

1. To prepare the pastry cream, take a medium-sized bowl and beat the first set of ingredients well.
2. Take the second set of ingredients in a thick-bottomed pan, place it on the stove, and heat gently. Do not allow it to boil.
3. Take a little milk from this and add it to the egg mixture, beating well. This is done to ensure that the temperature of the eggs and the milk on the stove becomes the same; otherwise, the eggs may curdle.
4. Strain this egg mixture into the milk on the stove, and cook while stirring continuously until it comes to a boil. The mixture will gradually thicken. Even after it boils, continue stirring for 1–2 minutes.
5. Remove from the stove, add butter, and mix well until combined.
6. Cover this mixture with cling film, ensuring that the film touches its surface. Otherwise, a skin may form. Refrigerate this for 2–3 hours or overnight.
7. To prepare the ganache, melt the chocolate either in the microwave or using the double-boiling method.
8. Boil the fresh cream and pour it over the chocolate. Leave it undisturbed for two minutes, then mix well until smooth.
9. Cover this mixture with cling film (the film should touch the surface) and refrigerate for 2–3 hours or overnight.
10. Preheat the oven to 160°C.
11. Grease two 6-inch round pans and line them with paper.
12. Take the sixth ingredient in a bowl and beat well until foam forms.
13. Beat the seventh ingredient well and add it to the egg mixture. Beat well for about five minutes until the mixture becomes fluffy and turns pale yellow.
14. Slowly add the maida flour and combine gently.
15. Finally, add the oil and mix gently. Do not overmix.
16. Divide the batter evenly between the prepared pans and immediately place them in the preheated oven. Bake for 25–30 minutes.
17. Once the cakes have cooled completely, spread the pastry cream between the two cakes, pour ganache over the top, spread evenly.
18. Your Boston Cream Pie is ready, and serve chilled.

Courtesy: Vanitha Magazine, Dec 20 – Jan 2, 2025

You can read a few more delicious cake and bake recipes. Here is the page link. Click on the images in the gallery to read.