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.
Setting time for the chocolate glaze and Creme Patissiere 2hrs
Total Time 3hrs
Course Afternoon Tea
For the Cake
225gunsalted butterat room temperature
225gself raising flour
For the Crème patissiere
1teaspoonteaspoon vanilla extract or one whole vanilla pod. Seeds scraped
3medium egg yolks
200gdark or milk chocolateroughly chopped
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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.
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.