Best Classic Boston Cream Pie Recipes

CLASSIC BOSTON CREAM PIE

Steps:

• To make cake: Heat oven to 350 degrees. Lightly butter and flour a 9-by-2-inch round cake pan. Line with parchment paper; set aside.
• Sift together cake flour and salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat egg mixture on high until thickened and pale, about 6 minutes.
• Meanwhile, in a small saucepan, combine milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour hot milk into egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in flour mixture. Pour into prepared pan.
• Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to a wire rack to cool for 15 minutes. Remove from pan; cool completely.
• To make filling: Prepare an ice-water bath. In a large bowl, whisk egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. (It is essential that mixture come to a boil.) Remove from heat.
• Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 3 minutes. (It is essential that mixture bubble again.) Remove from heat; stir in vanilla extract.
• Transfer filling to a medium bowl. Place the bowl in the ice bath. Stir from time to time until mixture cools; it thickens as it cools. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. The filling may be refrigerated overnight at this stage, or it is ready to use.
• To make glaze and assemble cake: Split cake into two layers; spread bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
• In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine chocolate and heavy cream. Stir occasionally until chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
• Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.

CLASSIC BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• To Make Cake:.
• Cream butter, sugar, eggs, and vanilla in medium bowl until light and fluffy.
• Combing dry ingredients.
• Add alternately with milk to creamed mixture.
• Pour batter into well-greased and floured 9-inch layer pan.
• Bake 30 to 35 minutes or until cake tester inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely on rack.
• To Make Filling:.
• Combine sugar, cornstarch, milk, and egg yolks in saucepan.
• Cook and stir over medium heat until mixture boils; boil and stir 1 minute.
• Remove from heat; blend in butter and vanilla. Cover and cool completely.
• To Make Glaze:.
• While the cake and the filling can (and should) be made ahead of time, the glaze cannot be made until you're ready to assemble the pie.
• Bring water and butter to a full boil in a small saucepan. Remove from heat and stir in cocoa immediately. Then, beat in the confectioners' sugar and vanilla until the mixture is smooth. Cool slightly.
• Assembling the pie:.
• Cut the cake into 2 thin layers.
• Spread filling onto one layer. Top with remaining layer.
• Pour glaze on top; let some drizzle down sides. Chill again before serving.

CLASSIC BOSTON CREAM PIE

Steps:

• Instructions Bring 1-1/4 cups of the milk, along with the sugar, gelatin, and salt, to barely a simmer over medium heat, whisking well to dissolve the sugar and gelatin completely. Meanwhile, in a medium-size bowl, whisk together the yolks, cornstarch, and remaining 1/4 cup of milk. Pour 1 cup of the hot milk mixture into the egg mixture and whisk to combine; then strain this mixture back into the remaining hot milk. Whisk the egg/milk mixture continuously over medium heat until thickened and bubbling in the center, about 5 minutes. Remove from the heat and strain again into a medium-size bowl; then add the butter and vanilla extract. Whisk until smooth; then cover with plastic wrap, pressing it directly onto the surface to prevent a skin forming.Chill the pastry cream thoroughly, preferably overnight.
• Instructions Preheat your oven to 350°. Butter and flour two 8-inch round cake pans. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt; set aside. Add the eggs to the butter/sugar mixture one at a time, stopping to scrape the sides of the bowl with a rubber spatula after each addition. Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third (¼ cup) of the milk. Repeat until all ingredients are combined. Stir in the vanilla extract. Divide the batter between the prepared cake pans. Rotating halfway through, bake until tops are lightly golden and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Let the layers cool 10 minutes in their pans; then remove them from their pans and transfer them to wire racks to cool completely. To assemble, place one layer top side down onto a large cake plate. (If the cake has a domed top, use a serrated knife to gently remove the dome first so that the cake will sit flat on the plate.) Spoon the chilled pastry cream onto the center of the cake and spread evenly until the cream just barely reaches the edge of the cake. Gently place the other cake, dome side up, on top of the pastry cream. Store the cake in the refrigerator while you make the glaze.
• Instructions In a medium-size saucepan over medium heat, combine the chocolate chips, 3 tablespoons of cream (use more for a thinner glaze), and corn syrup, stirring occasionally. When the chocolate is completely melted, remove the pan from the heat and stir in the vanilla. Pour over the top of the chilled cake, letting the glaze drizzle down the sides. Let the glaze firm up; then serve immediately. Store any leftovers in the refrigerator.