A simple Boston Cream Pie Cake with soft sponge cake, silky smooth custard and glossy chocolate sauce drizzled on top.

Close up of cut Boston Cream Pie Cake



Custard Filling
▢500 ml (490 g) milk warmed
▢125 g unsalted butter cold and cubed
▢105 g caster sugar
▢40 g all-purpose flour video incorrectly says corn starch
▢6 large egg yolks
▢1 tsp vanilla bean paste or extract

▢3 (159 g) large eggs
▢315 g caster sugar
▢175 ml (180 g) milk
▢125 g unsalted butter
▢225 g all-purpose flour
▢1 1/2 tsp baking powder video incorrectly says corn starch

▢1 tsp salt
▢1 tsp vanilla extract
Chocolate Ganache
▢115 g dark chocolate
▢125 ml (122 g) heavy cream
▢2 tbsp (20 g) glucose syrup (or corn syrup)


Instructional image for Boston Cream Pie Cake 10


Custard Filling
Add the milk and 60g butter to a heatproof jug or bowl and microwave for 30 seconds or until butter is melted. Set aside to cool for 10 minutes.
To a large mixing bowl, add the sugar, flour and salt. Use a whisk to combine. Next, add the egg yolks and whisk together until smooth.
Add 1/4 of the warmed milk and whisk to temper the egg mixture. Whisk together before adding the rest of the milk. Mix until well incorporated.

Transfer to a medium sized saucepan and use a spoon or spatula to stir on medium heat until it thickens. Take off the heat and add half of the remaining butter and vanilla bean paste. Stir until the butter is melted and well combined. Then add the remaining butter and repeat.

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