Chef's Tip
When making the pastry cream, strain it through a fine-mesh sieve after cooking to remove any potential lumps or bits of cooked egg. This extra step ensures a silky-smooth filling that will create the perfect texture contrast with the cake and ganache.
Instructions
- Make the cake: Preheat oven to 350°F. Butter two 9-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
- With mixer on low, add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix just until combined.
- Divide batter evenly between prepared pans and smooth tops. Bake until cakes are golden and a toothpick inserted in centers comes out clean, 18-20 minutes.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the pastry cream: In a medium bowl, whisk together egg yolks, sugar, and cornstarch until pale yellow.
- In a medium saucepan, heat milk until just simmering. Gradually whisk about 1/2 cup hot milk into egg mixture to temper, then whisk this mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until mixture thickens and begins to bubble, about 3-5 minutes.
- Remove from heat, whisk in butter and remaining 1 teaspoon vanilla. Strain through a fine-mesh sieve into a bowl.
- Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate until chilled and set, at least 2 hours.
- Make the chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer.
- Pour hot cream over chocolate and let stand for 1 minute, then whisk until smooth. Stir in corn syrup. Let cool slightly until thickened but still pourable.
- Assemble the cake: Place one cake layer on a serving plate. Spread chilled pastry cream evenly over the top, leaving a 1/2-inch border.
- Top with second cake layer. Pour ganache over the center of the cake, using an offset spatula to help it flow toward the edges, allowing some to drip down the sides.
- Refrigerate until set, at least 30 minutes before serving.
Plating
Serve slices of Boston Cream Pie on dessert plates with a dusting of powdered sugar or a small dollop of whipped cream if desired. For an elegant presentation, garnish each plate with a thin chocolate curl and a mint leaf. Allow cake to stand at room temperature for 10-15 minutes before serving for the best flavor and texture.
Storage & Reheating
Store Boston Cream Pie covered in the refrigerator for up to 3 days. The pastry cream and ganache will firm up considerably when chilled, so allow slices to stand at room temperature for 15-20 minutes before serving for the best texture. Not suitable for freezing as the pastry cream will separate upon thawing.
About This Recipe
Boston Cream Pie has been a New England staple since it was created at Boston's Parker House Hotel in the 1850s and later became Massachusetts' official state dessert. This adaptation honors the traditional components of the classic version while making a few subtle improvements: a slightly sturdier cake that holds up well to the filling, a silkier pastry cream, and a glossy ganache topping that sets beautifully while remaining soft enough to cut cleanly.