Ingredients
Scale
- Pastry Cream:
- 4 large egg yolks, room temperature
- 3/4 cup (155g) sugar
- 4 tbsp (32g) cornstarch
- 2 cups (480ml) whole milk, room temperature
- 2 tbsp (28g) unsalted butter
- 2 tsp vanilla extract
- Sponge Cake:
- 1 3/4 cups (228g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 3/4 cup (180ml) whole milk
- 1/2 cup (112g) unsalted butter
- Chocolate Glaze:
- 6 oz (1 cup) semi-sweet chocolate chips
- 2 tbsp corn syrup
- 1/2 cup (120ml) heavy whipping cream
Instructions
- For pastry cream: beat egg yolks and set aside. Mix sugar and cornstarch in a saucepan, add milk, and cook until thickened. Temper yolks, combine, cook 1 minute. Add butter and vanilla. Cover and chill 1-2 hours.
- For cake: preheat oven to 350°F (176°C). Grease pans, line with parchment. Whip eggs, sugar, and vanilla until pale and thick. Heat milk and butter until very hot. Fold in dry ingredients and then milk mixture. Bake 20-23 minutes. Cool completely.
- For chocolate glaze: heat cream until just boiling, pour over chocolate and corn syrup. Stir until smooth.
- Assemble: remove cake domes, place one cake layer, spread pastry cream leaving 1-inch border, top with second cake layer. Pour chocolate glaze over top, letting some drip down sides. Refrigerate until serving.
Notes
- Store in airtight container in fridge up to 4 days.
- Do not freeze full Boston Cream Pie. Cake layers and pastry cream can be prepped separately ahead of time.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian