Boston Cream Pie. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess. Sift the sugar, cake flour, plain flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. The classic Boston Cream Pie isn't technically a pie at all, but a classic vanilla cake filled with a vanilla custard and topped with a rich chocolate ganache.
Scald the milk in a medium-sized heavy-bottomed pot then set aside. In a large bowl whisk the egg yolks and sugar until light in color and thicker in consistency. Boston Cream Pie has been around a long time. You can have Boston Cream Pie using 22 ingredients and 18 steps. Here is how you achieve that.
Ingredients of Boston Cream Pie
- Prepare of Custard Filling.
- You need of Egg Yolks only.
- Prepare of Almond Milk.
- Prepare of Sugar.
- You need of Cornstarch.
- You need of Salt.
- Prepare of Creme Bouquet (or clear vanilla if your a casual).
- It’s of Cake!.
- Prepare of Cake Flour (Use all purpose and replace 2.5 tbps with cornstarch if you dont have any like I never do…).
- Prepare of Sugar.
- It’s of Baking powder.
- It’s of Salt.
- You need of Butter.
- You need of Almond Milk.
- It’s of Egg.
- It’s of Creme Bouquet (or some vanilla).
- You need of Chocolate Topping.
- You need of Butter.
- It’s of Unsweetened dark chocolate 70% + (consider.
- You need of Powdered Sugar.
- Prepare of Crem Bouquet (yeah.. Vanilla).
- You need of Hot Water – ~4.
It originates in – you guessed it – Boston! And as the theory goes, it's called a pie because at the time pie plates were more commonly used for cakes so it was actually baked in a pie plate and then layered like a cake. But traditional or not, it's simply delicious. Boston Cream Pie is actually a cake.
Boston Cream Pie step by step
- Make the Custard. I usually make the cake and the custard in one evening and the next day make the chocolate and assemble as this needs a few hours to set….
- Whisk the 2 yolks in a bowl and add the Almond milk..
- Mix Sugar, Cornstarch, Salt well together in a small sauce pan until blended.
- Turn on the heat to med/high and add the egg milk mixture..
- Stir constantly until it starts boiling at the edges and it will start thickening. Boil like this for 60 seconds only! Then turn off the heat and mix in the Creme Bouquet flavoring..
- Pour into a glass bowl and cover with plastic and a lid, put it in the fridge for at least a few hours. Overnight is great..
- Now make the cake! Pre-Heat oven to 350deg. Prepare a 9in cake pan however you do. I crisco the pan and dust with flour and it never sticks..
- Sift all the dry cake ingredients into a mixer bowl. Add all the wet ingredients. Mix slowly for a few turns and get it all homogenized..
- Mix on high for 3 minutes and make sure to scrape it down a few times to ensure its even and airy..
- Pour into cake pan evenly and bake for about 30min until test comes out clean. Remove from oven and let cool for 15-20min..
- Baste cake with simple sugar if you like to. Wrap it in plastic and store in fridge overnight with the custard..
- Assembly time! Get the cake out and torte it. Layer the bottom with the custard and set the top on it. It will be jiggly. Have a dance party and shake with it. Then get to the chocolate topping. (Maple maybe if you like?).
- Heat 4 tbsp or so of water for 30s or so to make it hot. Set it aside.
- Melt butter and chocolate together in small sauce pan..
- When silky smooth, remove from heat and add vanilla and add in the powdered sugar about a third at a time and keep stirring until its sort of a chunky mess..
- When all combined add a tbsp of hot water at a time until it is all smoothed back out and looks (smells) like donut topping..
- Pour over the jiggly cake evenly and let it drip down the sides. Refrigerate to set it..
- More dance party (to burn calories) now put the cake inside of you..
I'm not sure how it got the name "pie," when it is clearly a layer cake, lol! It's made with moist vanilla cake layers, sandwiched around a rich vanilla pastry cream filling, and topped with a luscious dark chocolate glaze. Whatever you call it, pie or cake, it's seriously delish. Boston cream pie isn't a pie at all—it's a two-layer sponge cake with a vanilla custard or pastry cream filling and chocolate topping. The cake itself is light, complementing the richness of the cream filling.