Boston Cream Pie Recipe
A classic Boston cream pie features a golden sponge cake, sweet pastry cream layers, and a shiny chocolate glaze, reminiscent of its original hotel creation.
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Instructions
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Preheat the oven to 350 F.
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For the sponge cake, separate eggs; beat yolks with 1/2 cup sugar until creamy and whites with 1/2 cup sugar until stiff.
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Fold whites into yolk mixture, then gradually add flour and butter.
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Pour into a greased 10-inch cake pan; bake for 20 minutes until golden and spongy. Cool completely.
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For the pastry cream, boil butter, milk, and cream in a saucepan.
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Meanwhile, combine sugar, cornstarch, and eggs; whip until ribbons form.
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Gradually whisk egg mixture into boiling cream mixture; boil for 1 minute. Pour into a bowl, cover surface with plastic wrap, and chill overnight. Once chilled, whisk smooth and flavor with 1 teaspoon dark rum.
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To assemble, cut the cooled sponge cake into two layers.
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Spread pastry cream over one layer, then top with the second cake layer; reserve some cream for the sides.
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Melt chocolate and water in a microwave, stirring every 30 seconds. Spread a thin layer of melted chocolate on top of the cake.
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Combine white icing ingredients, warm to 105 F, and adjust consistency with water. Pipe spiral white icing lines on the chocolate layer, then use a skewer to create a web design.
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Spread reserved pastry cream on cake sides and press on toasted almonds.
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Serve.