Sweet Recipes

Boston Cream Pie

8 servings


5 hours 25 minutes

total time



  • 1 cup heavy cream

  • 1 cup milk, (divided)

  • ½ cup granulated sugar

  • pinch of table salt

  • 6 large egg yolks, at room temperature

  • 3 tbsp cornstarch

  • 3 tablespoons unsalted butter, (cut into six pieces, room temperature)

  • 2 teaspoons vanilla extract

💗Sponge Cake:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon salt

  • ¾ cup whole milk (see notes for skim)

  • 6 tablespoons unsalted butter

  • 2 teaspoons vanilla extract

  • 3 large eggs, at room temperature

  • 1 ½ cups sugar


  • ½ cup heavy cream

  • 6 ounces semi-sweet baking chocolate, (chopped)

  • 2 tablespoons corn syrup



  1. Add the heavy cream, ½ cup milk, sugar and salt to a medium saucepan over medium heat. Bring to a simmer then remove from the heat.

  2. In a medium bowl, whisk together the remaining ½ cup milk, egg yolks and cornstarch until smooth. While whisking constantly, slowly pour 1/4 cup of the hot cream mixture into the egg mixture, then slowly whisk in another 1/4 cup then another 1/4 cup, followed by all of the remaining cream in a slow stream (never stop whisking until all the cream is added).

  3. Pour the tempered mixture back into the saucepan. Bring to a simmer over medium heat, whisking CONSTANLTY until it has the texture of thick pudding. Continue to cook an additional minute after thick and glossy and the bubbles are popping on the surface.

  4. Strain the mixture through a fine mesh strainer into a bowl then whisk in butter and vanilla until completely smooth. Lightly spray a piece of plastic wrap with nonstick cooking spray and place it directly on the surface of the pastry cream (prevents a skin from forming). Chill in the refrigerator for at least 2 hours, up to 2 days.


  1. Preheat the oven to 162C. Line the bottom of two 23cm round cake pans with parchment paper and spray with nonstick cooking spray WITH FLOUR or butter and flour the pans.

  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

  3. Add the milk and butter to microwave safe liquid measuring cup or bowl and microwave until the butter is melted. Stir in the vanilla. Cover with foil to keep warm.

  4. In a stand mixer fitted with a whisk attachment, or using a hand mixer fitted with a whisk attachment, whisk the eggs and sugar together on high speed until thick, light and airy, about 4-5 minutes. When done, the mixture should fall back like a ribbon that doesn't dissolve back into the mixture right away.

  5. Turn the mixer to low and slowly whisk in the warm milk/butter into the egg mixture just until combined. Remove the cake from the mixer and gently fold in the flour mixture just until combined. Don’t overmix.

  6. Working quickly, divide the batter evenly between the prepared cake pans (a kitchen scale is helpful for even cakes).

  7. Bake the cakes until a toothpick inserted comes out clean and the edges are pulling away from the pan, about 23-28 minutes. When you gently press down on the top, it should spring back up. If the indentation remains, cook the cakes a little longer. (Can take more or less time depending on your pans)

  8. Let the cakes cool completely in the pans. Once cooled, the cakes can be wrapped in plastic wrap and stored at room temperature for up to 24 hours until ready to assemble the cake.


  1. Place one of the cakes in the center of a cake plate or pedestal, right side up. Spoon the pastry cream onto the cake and spread to within ¼-inch of the edges. Top the cream with the second cake, bottom side up. Press lightly to adhere and to spread the cream to the edges. Refrigerate the cake while you make the chocolate glaze.


  1. Add the heavy cream and corn syrup to a medium microwave safe bowl. Microwave until just boiling, about 2 minutes. Remove from the microwave and add chopped chocolate. Let stand for 5 minutes, then whisk vigorously until the chocolate is melted and smooth.

  2. Pour the glaze over the cake and spread into a smooth layer, letting some glaze drip down the edges if you wish. Chill for 30-60 minutes in the refrigerator to set the ganache (makes for cleaner cuts) or cover with a cake dome until ready to serve. If the cake has been refrigerated longer than 1 hour, then let it come to room temperature before serving, 30-60 minutes (tastes much better and the glaze will soften).

  3. Slice using a hot knife for the cleanest cuts. You can either run the knife under hot water or fill a large glass with hot water, then dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat.

8 servings


5 hours 25 minutes

total time
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