Boston Cream Pie

The Boston Cream Pie is not a pie at all, but a classic American cake recipe that originates from Boston, Massachusetts. Boston Cream Pie is essentially a giant chocolate èclair, except with a sponge cake instead of choux pastry. Buttery delicious vanilla sponge cake is filled with perfect crème pâtissière (pastry cream) and topped with a rich chocolate glaze.

This recipe is adapted from the Boston Cream Pie recipe in my cook book 'A Year of Cake'. It's a very simple sponge cake recipe that can be used for any occasion. This traditional American dessert is a great place to start.

The crème pâtissière (pastry cream) filling is pretty easy to make. However, if this is the first time of making, I suggest you read through the instructions first to get an idea of how it's done.

Finally, if you struggle with making a chocolate ganache, this chocolate glaze is much easier to make. Because it uses butter instead of double cream, it doesn't split. As a bonus, it can be used for all sorts of other recipes that need a chocolate topping!

How to make Boston Cream Pie.

There are three steps to making Boston Cream Pie.

1. Crème Pâtissiere - First, you need to make the Crème Pâtissière. It needs time to cool and set before filling the cake layers.
2. Chocolate Glaze - This easy to make topping also needs to firm up a little, but still have a spreading consistency.
3. Sponge Cake - Using a basic cake recipe that you are familiar with means you already have the beginnings of a great cake. Once it's made and cooled down, all the other components of a Boston Cream Pie will be ready for you to put the whole cake together.

Step 1: How to make Crème Pâtissière (Pastry Cream)

Pour the milk and cream into a pan. Add the vanilla pod and seeds, if using.

TIP: If using vanilla extract, add after you remove from heat.

Scald the milk by placing it over a low heat and bringing it to just below boiling point. Remove from the heat.

TIP: You can tell the milk is scalded when you begin to see bubbles forming at the side of the pan.  

In a medium sized bowl, whisk together the sugar and egg yolks until you have a thick creamy consistency. Add the cornflour and mix until well combined.

Now temper the eggs. Gradually pour the hot milk mixture over the egg mixture through a sieve to remove any bits. 

TIP: Whisk constantly while incorporating the milk into the eggs so they don't scramble. This is called "tempering" the eggs.

When fully incorporated, return to a clean pan. Place over a medium heat and cook gently, whisking constantly to avoid lumps forming.

As soon as it begins to thicken, this will only take a couple of minutes, take off the heat and keep mixing until it all comes together into a thick smooth creamy consistency with no lumps. This may take an extra minute or two.

Transfer the crème pâtissière to a clean bowl and cover the surface of the crème with cling film to avoid a skin forming. Place in the fridge to cool and set.

How to make the chocolate glaze.

Melt the chocolate and butter in a heat proof bowl over a pan of simmering water.

TIP: Don't let the bowl touch the water, or you might scorch your chocolate!

Stir frequently until melted and smooth and well mixed. Leave to one side to cool while you make the cake.

You will find full instructions on how to make the sponge cake in the recipe card when you scroll below.

Assembling the Boston Cream Pie

Once the cake layers are made and cooled completely, you can simply sandwich the two layers together with the Crème Pâtissière (pastry cream).  Spread the cooled Chocolate Glaze over the top. Allow it to drizzle over the sides if you wish.

There should be enough pastry cream to generously fill the cake and you can use all of the chocolate glaze too. Boston Cream Pie is a gorgeously rich and delicious American pud.

Notes:

• After the chocolate glaze has cooled. If you find that it's a little too firm for spreading over the cake, give it a thorough mix with a wooden spoon or spatula until it becomes spreadable again. There's no need to reheat at all.
• If you want a traditional Boston Cream Pie recipe, try using this Chocolate Ganache Recipe for the topping instead.
• Placing cling film over the top of the Crème Pâtissière stops any skin forming. You need to make sure the film actually touches the pastry cream to avoid any air pockets.

Keen to bake more? Check out these other recipes!

If you like this Boston Cream Pie, you may like to try this recipe for

• Boston Cream Pie Cupcakes
• Chocolate Tray Bake 
• Creme Egg Bundt Cake

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Tried this recipe? Please rate and comment below to let me know how you got on.

Boston Cream Pie

Lynn Hill

The Boston Cream Pie is not a pie at all, but a classic American cake. 2 layers of delicious vanilla sponge, sandwiched together with a rich, creamy vanilla Creme Patissiere (pastry cream). Although traditionally topped with a bittersweet ganache, I’ve chosen to coat mine with an easy chocolate glaze that hardens. But won’t crack when sliced.

5 from 5 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Setting time for the chocolate glaze and Creme Patissiere 2 hours hrs

Total Time 3 hours hrs

Course Afternoon Tea

Cuisine American

Servings 12

Calories 515 kcal

INGREDIENTS

For the Cake

• 225 g unsalted butter at room temperature
• 225 g caster sugar
• 4 medium eggs
• 225 g self raising flour
• 1 teaspoons vanilla extract

For the Crème patissiere

• 125 ml whole milk
• 125 ml double cream
• 1 teaspoon teaspoon vanilla extract or one whole vanilla pod. Seeds scraped
• 50 g caster sugar
• 3 medium egg yolks
• 20 g cornflour

Chocolate glaze

• 200 g dark or milk chocolate roughly chopped
• 90 g unsalted butter

Instructions

 

Crème Pâtissière

• Pour the milk and cream into a pan. Add the vanilla pod and seeds, if using. Scald the milk by placing it over a low heat and bringing it to just below boiling point, then remove from the heat. If using Vanilla extract, add at this point.
• In a medium sized bowl, whisk together the sugar and egg yolks until you have a thick creamy consistency. Add the cornflour and mix until well combined. Gradually pour the hot milk mixture, through a sieve to remove any bits, over the egg mixture and mix well, then return to a clean pan. Place over a medium heat and cook gently, whisking constantly to avoid lumps forming.
• As soon as it begins to thicken, this will only take a couple of minutes, take off the heat and keep mixing until it all comes together into a thick smooth creamy consistency with no lumps. This may take an extra minute or two.
• Transfer the crème pâtissière to a clean bowl and cover the surface of the crème with cling film to avoid a skin forming. Place in the fridge to cool and set.

Make the chocolate glaze

• Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted, smooth and well mixed. Leave to one side to cool while you make the cake.

Make the Cake

• Preheat the oven to 180°c conventional/160°c fan. Grease and line 2 x 18 cm (7 inch)
• Using an electric mixer. Beat the butter and sugar together until light and fluffy. If needed, scraping down the sides of the bowl as you go along.
• Add the eggs, one at a time, beating well after each addition. Add a little flour in between each egg. This will help prevent curdling.
• Add the vanilla extract then gradually add the remaining flour. Mix until well combined.
• Pour the cake batter evenly into the prepared cake tins.
• Bake in the centre of the oven for 30 mins. Or until baked and slightly golden looking. Testing the centre of each cake with a skewer until it comes out clean. Leave in the tins for about 10 mins to cool a little before turning out onto a wite rack to cool completely.
• When the cakes have cooled and the creme patissiere has set. Place the creme pattissiere on top of the first cake layer. Place the second cake on top. Decorate with the chocolate glaze.

Notes

Notes:

• After the chocolate glaze has cooled. If you find that it's a little too firm for spreading over the cake, give it a thorough mix with a wooden spoon or spatula until it becomes spreadable again. There's no need to reheat at all.
• If you want a traditional Boston Cream Pie recipe, try using this Chocolate Ganache Recipe for the topping
• Placing cling film over the top of the Crème Patissiere stops any skin forming. You need to make sure the film actually touches the pastry cream to avoid any air pockets.

Keyword chocolate topping, custard filling