Name: Boston Cream Pie
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Cooking spray -; 1 3/4 c. all-purpose flour -; 1 1/2 tsp. baking powder -; 1/2 tsp. kosher salt -; 3 large eggs, room temperature -; 1 c. granulated sugar -; 1/2 c. (1 stick) butter, melted -; 2/3 c. whole milk, room temperature -; 1 1/2 tsp. pure vanilla extract -; 1/2 c. granulated sugar -; 3 tbsp. cornstarch -; 1/4 tsp. kosher salt -; 2 c. whole milk -; 4 large egg yolks -; 2 tbsp. butter -; 1 tsp. pure vanilla extract -; 1/4 c. heavy cream -; 1 c. dark chocolate chips -; 1 tbsp. corn syrup -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Boston Cream Pie

1. Cooking spray -

2. 1 3/4 c. all-purpose flour -

3. 1 1/2 tsp. baking powder -

4. 1/2 tsp. kosher salt -

5. 3 large eggs, room temperature -

6. 1 c. granulated sugar -

7. 1/2 c. (1 stick) butter, melted -

8. 2/3 c. whole milk, room temperature -

9. 1 1/2 tsp. pure vanilla extract -

10. 1/2 c. granulated sugar -

11. 3 tbsp. cornstarch -

12. 1/4 tsp. kosher salt -

13. 2 c. whole milk -

14. 4 large egg yolks -

15. 2 tbsp. butter -

16. 1 tsp. pure vanilla extract -

17. 1/4 c. heavy cream -

18. 1 c. dark chocolate chips -

19. 1 tbsp. corn syrup -

How to cook deliciously - Boston Cream Pie

1. Stage

Make the cake: Preheat oven to 350°. Grease a 9" cake pan with cooking spray. Line bottom of pan with parchment and grease parchment. In a medium bowl, whisk together flour, baking powder and salt.

2. Stage

In a large bowl, beat eggs and sugar on medium-high until thick, light in color, and starting to hold its shape, about 8 minutes.

3. Stage

Add dry ingredients and milk, melted butter, and vanilla into wet ingredients. Mix on low speed, until just combined.

4. Stage

Scrape batter into prepared pan. Bake until golden and a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool for 15 minutes in the pan, then remove from pan and cool completely on a wire rack.

5. Stage

Make the custard: In a medium saucepan, whisk sugar, cornstarch, and salt. Add milk and egg yolks and whisk until well combined. Add butter and place over medium heat. Bring to a boil, whisking constantly. Continue whisking until thickened, about 4 minutes.

6. Stage

Remove saucepan from heat and scrape cream into a medium heatproof bowl. Cover top directly with plastic to prevent a crust from forming. Refrigerate until well chilled, at least 2 hours.

7. Stage

Whisk vanilla into chilled pastry cream until smooth.

8. Stage

Cut cake in half horizontally using a large serrated knife. Place bottom half on a platter or plate, cut side up. Spread chilled pastry cream over top. Sandwich with remaining half of cake, cut side down.

9. Stage

In a medium microwave safe bowl, heat cream until bubbling. Add chocolate chips and corn syrup. Cover with a plate and let sit 5 minutes. Remove plate and stir until smooth. Pour chocolate over top of cake. Let set in refrigerator 30 minutes before slicing and serving.