One thing for sure, my family lost their minds when I made this, each recipe I create always starts off by me explaining exactly what I hope to achieve. They never get or understand me. Mainly because I’m a creative and they’re mostly technical minded and I can sometimes find it quite difficult to put my ideas into words.
What do I love about this recipe? Well, my favourite part is the pastry cream filling. It is homemade (easier than you think btw!) and good enough that you might just want to make a second batch to enjoy on its own.
The vanilla sponge is not too rich, and perfectly balances out the riches stemming from the pastry cream and chocolate ganache. With nothing more to say besides YOU HAVE TO TRY THIS A.S.A.P! Here is the recipe.
Boston Cream Pie Recipe
For pastry cream
6 egg yolks at room temp
2/3 cup sugar
1/4 cup corn flour
1 tablespoon vanilla paste – for maximum flavour
1 tablespoon of butter
3/4 cup unsalted butter
1 1/3 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup milk, room temperature
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
For chocolate ganache
50ml heavy whipping cream 60mL
70g dark chocolate
Pour the milk into a medium saucepan on medium-high heat and bring to a boil. Set aside.
In a large bowl whisk the egg yolks and sugar until pale and thick. Add in the cornflour and whisk until smooth. Whisk in 1/2 cup of the hot milk and mix until incorporated. Whisk in the remaining milk.
Pour the mixture back into the saucepan and cook over medium-high heat, whisking until thickened. Remove from the heat and mix in the butter. Allow the pastry cream to cool slightly then cover with plastic wrap to prevent a skin from developing. This step can be done a day before to allow time for cooling.
- Preheat the oven to 180 degrees celsius, prepare two 20 cm round baking tins with baking spray and baking paper.
- Sift together the flour, baking powder and salt then set aside.
- To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, then add in the eggs one at a time along with the vanilla. Lower the speed and add the flour mixture and milk.
- Pour into the cake pans evenly and bake for 25 – 30 minutes or until a toothpick comes out clean.
Add cream and chocolate together in a measuring jug and microwave at 30-second intervals ensuring you give it a good stir in-between until melted. Set aside too cool.
Fill with the chilled pastry cream. Top with the other half of the cake, pour the chocolate ganache over spreading to the edges. Keep refrigerated and enjoy!