Boston Cream Pie

boston_cream_pie

Boston cream pie is a dessert that hails from None other than Boston, Massachusetts, and is easily one of the most famous regional desserts in the United States. Despite its name, Boston cream pie is not a pie at all, but rather a creamy and indulgent cake that is layered with rich custard and topped with a silky chocolate glaze. This classic New England dessert has been a favorite of dessert lovers for over a century, and its unique combination of flavors and textures is simply irresistible.

The origins of Boston cream pie date back to the mid-19th century, when a pastry chef named James Baker created a dessert that he called “Parker House chocolate cream pie.” This cake was originally made with two layers of sponge cake that were filled with a delicate vanilla custard and then topped with a layer of chocolate glaze. Over the years, the cake became more popular, and its name slowly evolved to become “Boston cream pie.”

Despite its popularity, Boston cream pie is often considered to be a difficult dessert to make. However, with the right ingredients, equipment, and a bit of patience, anyone can make a delicious Boston cream pie at home. In this recipe, we will guide you through the process of making this classic New England dessert, step-by-step.

To start, you will need to gather all of the necessary ingredients. For the cake layer, you will need all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, milk, and vanilla extract. For the custard filling, you will need egg yolks, sugar, cornstarch, milk, butter, and vanilla extract. Finally, you will need semi-sweet chocolate and heavy cream to create the chocolate glaze.

Once you have all of your ingredients, you can begin by making the cake layer. Preheat your oven to 350 degrees Fahrenheit, then butter and flour a 9-inch round cake pan. In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Then, add in the vanilla extract and mix well.

Next, add in one-third of the flour mixture and mix until just combined. Then, add in half of the milk and mix until just combined. Repeat this process with the remaining flour and milk, finishing with the final third of the flour. Mix until just combined, then pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, you can start on the custard filling. In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until well combined. Gradually whisk in the milk until smooth. Cook the mixture over medium heat, whisking constantly, until it begins to thicken and bubble. Remove from heat and whisk in the butter and vanilla extract until the butter is melted and the mixture is smooth. Transfer the custard to a bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface of the custard to prevent a skin from forming. Refrigerate until cooled and set.

Once the cake has cooled, you can assemble the Boston cream pie. Cut the cake layer in half horizontally, then lay one half on a cake plate. Spread the chilled custard over the cake layer, then top with the second cake layer. To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth. Pour the glaze over the top of the cake, using a spatula to spread it evenly over the top and sides.

Refrigerate the Boston cream pie for at least one hour before serving. The result should be a rich, decadent dessert that perfectly combines tender cake, creamy custard, and silky chocolate. Whether you are from New England or not, this classic regional dessert is sure to satisfy any sweet tooth.

Ingredients:

For the cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the pastry cream:

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

For the ganache:

  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions:

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.

  2. In a medium bowl, whisk together the flour, baking powder, and salt.

  3. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla extract.

  4. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.

  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

  6. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

  7. To make the pastry cream, whisk together the sugar, cornstarch, and salt in a medium saucepan. Add the milk and whisk until everything is well combined.

  8. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.

  9. In a separate bowl, whisk together the egg yolks and vanilla extract.

  10. Slowly add about 1 cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.

  11. Add the tempered egg yolks back to the saucepan with the remaining hot milk mixture and whisk until well combined.

  12. Return the mixture to medium heat and cook, whisking constantly, until it thickens and comes to a boil again.

  13. Cook for an additional 1-2 minutes, then remove from heat and stir in the butter.

  14. Strain the pastry cream through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap and refrigerate until completely cool.

  15. To make the ganache, place the chopped chocolate in a medium bowl.

  16. Heat the heavy cream in a small saucepan until it just begins to simmer.

  17. Pour the hot cream over the chopped chocolate and whisk until the chocolate is melted and everything is well combined.

  18. Let the ganache cool for 10-15 minutes, or until it thickens slightly.

  19. To assemble the cake, slice the cooled cake in half horizontally.

  20. Spread the pastry cream over the bottom half of the cake, then top with the remaining cake layer.

  21. Pour the ganache over the top of the cake, spreading it evenly over the top and letting it drip down the sides.

  22. Refrigerate the cake for at least 1 hour before serving to let the ganache set.

Enjoy your delicious New England Boston Cream Pie!