Boston Cream Pie

I had a request from my step-dad to make him a Boston Cream Pie for his birthday.  This is my favorite thing ever, I will kill for a Dunkin Donut right now scenario.  The problem was that I have never made pastry cream, chocolate glaze or even a sponge cake.  So needless to say, this recipe was definitely a new experience.  With some lessons learned, this cake surpassed the cake that was needed for a birthday, and the entire family was glad to eat it for their Easter dessert.




3/4 C All Purpose Flour

1 T Cornstarch

1 tsp. Baking Powder

1/4tsp. Salt

3 T Milk

2 T Butter, unsalted

3 Egg Whites, room temperature

1/4 tsp. Cream of Tartar

3/4 C Sugar

3 Egg Yolks, room temperature

2 Eggs, room Temperature

Pastry Custard/Cream:

1 C Milk

1 C Light Cream

1/2 C Sugar

6 Egg Yolks

1/4 tsp. Salt

1/4C Cornstarch

2 T Butter, unsalted

1 tsp. Vanilla


8 oz. 66% Cacoa Baker’s Chocolate, broken into pieces

2/3 C Heavy Cream

1/4 C Light Corn Syrup

1/2 tsp. Vanilla


-Grease 2 9 inch cake pans, place parchment circles in bottoms, and grease parchment.

-3/4 C Flour, remove 1 tablespoon, add to small bowl, add in cornstarch, salt, and baking powder. Mix together, set aside.

-In small pot over medium/low heat, heat milk and butter until butter melts, remove from heat, stir in vanilla, cover to keep warm.

-Beat egg whites and cream of tartar for about 1 minute.  Increase speed to medium, until soft billows form, slowly whip in 6 T sugar, until all sugar is combined, continue whipping until mixture become shiny and soft peaks form.

-In another bowl mix yolks and whole eggs together, add in remaining sugar until mixture thickens and doubles in volume.

-Scrape yolk mixture on top of whites, using large spatula, fold together.  Sift flour mixture over egg mixture, gently fold in until combined.  Pour melted butter and milk mixture onto side of bowl, and fold in until all of flour is no longer seen.  Immediately scrape into cake pans. Bake 350 degrees for 12-15 minutes, or until toothpick inserted in center comes out with a few crumbs.  Remove from oven, run knife around edges. Turn out onto plate and gently turn over onto cooling rack. Allow to completely cool before decorating.


-In medium sauce pan over medium heat, simmer milk and cream, when bubbles form around edges its good.  Meanwhile, whisk yolks, salt  and sugar together, whisk in cornstarch.

-Pour milk mixture slowly into yolk mixture.  Slowly pour back into pot, over medium low heat, stirring often to keep from scorching.  When mixture thickens and become glossy remove from heat and stir in vanilla.  Pour into bowl, press saran style wrap directly over top, and refrigerate for about 2 hours.


-In small pot over medium/low heat combine all ingredients, stirring often until chocolate is melted, allow to cool uncovered until thickened but still pourable.

Place one cake later on rack over plate, top with pastry custard, top with other cake layer.  Pour glaze over top, allowing to melt over edges.  Refrigerate 2 hours or until chocolate is set.

Place finished cake on plate or cake stand allow to come to room temperature, about 1 hour prior to serving. Enjoy!



Recipe adapted from:


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