Boston Cream Pie

Boston Cream Pie

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Introduction:

The Boston Cream Pie, despite its name, is a delectable cake that has stood the test of time and become a classic American dessert. Originating from the Parker House Hotel in Boston in the mid-19th century, this delightful creation combines layers of light sponge cake, creamy custard filling, and a glossy chocolate glaze. Follow this full recipe to bring the irresistible taste of Boston Cream Pie to your own kitchen and delight your taste buds with this timeless treat.

Ingredients:

For the Sponge Cake:

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

For the Pastry Cream Filling:

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

For the Chocolate Ganache:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Prepare the Sponge Cake:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

3. Make the Pastry Cream Filling:

  • In a saucepan, heat the milk over medium heat until it just begins to simmer.
  • In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
  • Remove from heat and stir in butter and vanilla extract. Let it cool to room temperature, then refrigerate until chilled.

4. Assemble the Cake:

  • Place one of the cooled sponge cakes on a serving plate.
  • Spread the chilled pastry cream evenly over the top of the first cake layer.
  • Place the second cake layer on top, pressing down gently.

5. Prepare the Chocolate Ganache:

  • In a heatproof bowl, combine chocolate chips, heavy cream, and butter.
  • Microwave in 20-second intervals, stirring each time, until the mixture is smooth and glossy.

6. Glaze the Cake:

  • Pour the warm chocolate ganache over the assembled cake, allowing it to drip down the sides.
  • Use a spatula to spread the ganache evenly over the top and sides of the cake.

7. Chill and Serve:

  • Refrigerate the Boston Cream Pie for at least 2 hours before serving to allow the ganache to set.
  • Slice and serve chilled, savoring the layers of sponge cake, creamy custard, and rich chocolate glaze.

8. Enjoy the Classic Delight:

  • Revel in the classic indulgence of Boston Cream Pie, a timeless dessert that perfectly balances textures and flavors. Share this delightful treat with friends and family, celebrating the rich history and taste of this American classic.

Conclusion:

Bringing the elegance of the Parker House Hotel to your kitchen, this Boston Cream Pie recipe promises a symphony of flavors and textures that captivate the senses. Whether served on special occasions or as a sweet surprise for your loved ones, this classic dessert embodies the charm and sophistication of a bygone era.

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