Cook, stirring continuously, over medium heat until mixture begins to thicken and bubble.Ĥ. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.ģ. To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. The final cake is a delightful combination of moist cake, smooth pastry cream and dreamy chocolate! Such a classic cake that you’ll come back to over and over!ġ. It helps give the ganache a nice shine and give this cake it’s snazzy look. The corn syrup could potentially be left out or replaced with honey, but I do like to use it. Just a combination of semi-sweet chocolate, cream and a little corn syrup. Once the cakes and pastry cream are made, they are layered together and covered with a simple chocolate ganache. It goes from farm to fridge in just two days and contains no added hormones, artificial flavors or fillers – which I love! It’s such a creamy butter with great flavor that goes perfectly in this cake. Their butter is made the old-fashioned way, from fresh milk and cream at family-owned dairies. And, of course I used my favorite Challenge Butter. It’s wonderfully moist and goes great with the pastry cream. Traditionally a sponge cake is used, but I opted for a more classic butter-based vanilla cake. It can be made a couple days ahead, if needed. Once the pastry cream is made, refrigerate it until cooled and thick. I was afraid to make it again at the time, but now I’m a huge fan and love the stuff! So if you find it scary at first, just know you can totally master it! Let’s just say there was more filling that ended up on the cake plate than between the cake layers – ha! I still don’t really know what I did wrong, but you’d think I left out the cornstarch completely since it was so thin. It’s really not hard to make, but you do want to be sure it’s nice and thick.įun fact – the first time I ever made pastry cream was years ago (back before I started the blog) when a friend requested a Boston Cream Pie and I decided to attempt it. At the end, you add a bit of butter and vanilla extract for flavor. It’s a combination of egg yolks, sugar and milk that are thickened with cornstarch and cooked over the stove. To get started with this cake, you’ll want to make the pastry cream. I have several Boston Cream Pie inspired desserts, but so far didn’t have the actual classic cake! So today I am fixing that with my own rendition of the classic. A pie that’s a cake!Īnd you might know that I’m a pretty big fan of the vanilla cake, pastry cream and chocolate ganache combination.
It originates in – you guessed it – Boston! And as the theory goes, it’s called a pie because at the time pie plates were more commonly used for cakes so it was actually baked in a pie plate and then layered like a cake. Boston Cream Pie has been around a long time.
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