Boston Cream Pie
8 servings
180 minutes
Boston cream pie is the embodiment of American classicism, elegant flavor, and rich creamy delight. Despite its name, it is not a pie but a tender sponge cake soaked in airy vanilla cream and topped with thick chocolate ganache. The history of this dessert dates back to the 19th century when chefs sought ways to combine the textures of soft sponge and silky cream. Its taste is a harmony of sweet vanilla, rich cocoa, and a light creamy note creating a perfect balance. It is ideal for both festive occasions and cozy family evenings, and its exquisite appearance makes it a centerpiece on any table. Chilled or fresh, it always delivers unforgettable pleasure.
1
Separate the yolks from the whites. Whisk the yolks in a bowl. We won't need the whites.
- Egg yolk: 3 pieces
2
Add milk and stir until a smooth liquid.
- Milk: 2.3 glasss
3
In a pot, mix 1/3 cup of sugar, starch, and 1/8 tsp of salt.
- Sugar: 1.3 glass
- Starch: 1 teaspoon
- Salt: 0.6 teaspoon
4
Gradually add the eggs mixed with milk.
- Egg yolk: 3 pieces
- Milk: 2.3 glasss
5
Cook over medium heat, stirring constantly until the mixture thickens and boils. Then, while stirring, remove from heat after a minute.
6
Add 2 tsp of vanilla, mix. Let the cream cool slightly, stirring occasionally to prevent a hard crust from forming, then cover it with several layers of plastic wrap.
- Vanilla: 4 teaspoons
7
Place the cream in the refrigerator for at least 2 hours, but no more than 24. While the cream cools, we continue to prepare.
8
Preheat the oven to 180 degrees. Grease the baking dish with oil and place it in the oven to heat.
- Butter: 400 g
9
Beat all the ingredients for the layers with a mixer in a bowl, occasionally stirring the contents. Whip at high speed for about 3 minutes.
- Wheat flour: 1.3 glass
- Butter: 400 g
- Baking powder: 1.5 teaspoon
10
Spread the dough in the baking pan. Bake for about 35 minutes, checking readiness with a toothpick inserted in the center of the cake.
11
Let the cakes cool for 20 minutes without removing them from the mold. Transfer the cake to a silicone mat or any surface to cool completely (about 1 hour).
12
In a small saucepan, melt 3 tablespoons of butter and chocolate over low heat, stirring occasionally. Heat the water until hot. Remove the chocolate mixture from the heat.
- Butter: 400 g
- Chocolate: 200 g
13
Mix powdered sugar and 3/4 teaspoon of vanilla. Then add 3 tablespoons of hot water. Add hot water one spoon at a time while stirring the mixture until the chocolate glaze becomes smooth and stretchy enough to cover the layers.
- Powdered sugar: 1 glass
- Vanilla: 4 teaspoons
- Water: 5 tablespoon
14
To cut the cake horizontally in half, mark the middle of the height of the cylindrical layer on the sides with toothpicks (that is, you should insert the toothpicks horizontally rather than vertically as usual). Using the toothpicks as a guide, cut the cake horizontally with a long sharp knife.
15
Place the bottom layer of the halved cake on a serving plate. Generously spread cream on the bottom layer (use all the cream).
16
Then cover the cream-coated bottom layer with its top half, cut side down. Spread the chocolate glaze over the top layer with a spoon, allowing some of the glaze to drip down the edges for effect.
17
You can serve it immediately or store the cake in the refrigerator until serving.