Pin it
This timeless Boston Cream Pie features three essential components harmoniously layered together - a delicate vanilla-scented cake, smooth homemade custard, and glossy chocolate topping. Dating back to its creation at Boston's Parker House Hotel, this dessert remains a masterpiece of texture and flavor.
Key Ingredients
- Unsalted Butter: Softened to room temperature
- Fresh Eggs: Large size, room temperature
- Whole Milk: Full-fat recommended
- Cake Flour: Measured carefully
- Vanilla Bean: Pod and seeds
- Quality Chocolate: 70% cacao content
- Heavy Cream: For ganache
- Double-Acting Baking Powder: Check freshness
- Fine Salt: Balances sweetness
Preparation Method
- 1. Prepare Custard:
- Start with pastry cream. Infuse milk with vanilla, then temper into egg mixture. Cook until thickened, stirring constantly. Chill completely.
- 2. Mix Cake:
- Beat butter and sugar until fluffy. Add eggs individually. Alternate dry ingredients with milk, mixing just until combined.
- 3. Bake Layers:
- Pour into prepared pans. Bake at 350°F until golden and springy. Cool thoroughly before handling.
- 4. Make Ganache:
- Heat cream just to simmer. Pour over chopped chocolate. Let stand, then stir until smooth.
- 5. Assemble:
- Split cakes, fill with custard, top with ganache.
Pin it
Storage Guidelines
Keep assembled cake refrigerated up to 3 days. Individual components have different storage times: custard lasts 2 days chilled, cake layers freeze for 1 month, ganache keeps 1 week refrigerated. Let cake stand 30 minutes at room temperature before serving.
Temperature Notes
Best enjoyed slightly cool but not cold. Room temperature allows flavors to fully develop and textures to soften. For summer serving, chill briefly. Garnish with fresh cream or berries if desired.
Pin it
Recipe Variations
Customize this classic by adding coffee to the ganache or citrus to the custard. Decorate with chocolate shavings or candied fruit. The basic recipe adapts well while maintaining its signature characteristics. Simple yet refined, this dessert proves why it has endured for generations.
Frequently Asked Questions
- → How far in advance can I prepare this?
- You can prepare the pastry cream up to three days ahead and assemble the cake a day before serving.
- → What's the purpose of straining the pastry cream?
- It ensures a smooth texture by removing lumps or tiny pieces of cooked egg.
- → Can the cake be stored in the freezer?
- Freezing isn’t recommended because it changes the texture of the pastry cream.
- → Why is this dessert called a pie instead of a cake?
- Historically, it was baked in pie tins, which is where the name came from.
- → Is vanilla extract a good substitute for bean paste?
- Absolutely—you just need to use double the amount of extract in place of the paste.