Boston Cream Pie

Description:

Boston Cream Pie is a classic American dessert featuring a light sponge cake filled with creamy vanilla custard and topped with a rich chocolate glaze. Despite its name, it’s a cake, not a pie! This timeless treat is perfect for special occasions or when you want to indulge in something truly decadent.

Ingredients:

For the Sponge Cake:

• All-purpose flour: 1½ cups
• Baking powder: 1½ teaspoons
• Salt: ½ teaspoon
• Unsalted butter: ½ cup (softened)
• Granulated sugar: 1 cup
• Eggs: 2 large
• Vanilla extract: 1½ teaspoons
• Milk: ½ cup

For the Custard Filling:

• Whole milk: 2 cups
• Granulated sugar: ½ cup
• Egg yolks: 4 large
• Cornstarch: 3 tablespoons
• Unsalted butter: 2 tablespoons
• Vanilla extract: 1 teaspoon

For the Chocolate Glaze:

• Semi-sweet chocolate chips: 1 cup
• Heavy cream: ½ cup

Optional Ingredients:

• Almond extract: ¼ teaspoon (for a subtle nutty flavor in the custard)
• Espresso powder: ¼ teaspoon (for a mocha twist in the glaze)

Tips for Success:

1. Cool completely: Allow the cake layers and custard to cool before assembly to prevent sliding.
2. Use high-quality chocolate: This enhances the flavor of the glaze.
3. Chill before serving: Refrigerating the assembled cake for at least 1 hour helps it set.

Steps to Make It:

1. Make the Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
4. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Custard Filling:

1. In a medium saucepan, heat milk over medium heat until it just begins to steam (do not boil).
2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
4. Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin), and refrigerate until completely cool.

3. Make the Chocolate Glaze:

1. Heat the heavy cream in a small saucepan over medium heat until it begins to steam.
2. Pour the hot cream over the chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth.

4. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread the custard evenly over the top.
2. Place the second cake layer on top. Pour the chocolate glaze over the top, letting it drip down the sides.
3. Refrigerate for at least 1 hour before serving to set.

Recommendations:

• Serving suggestion: Garnish with whipped cream or fresh berries for a festive touch.
• Storage: Cover and refrigerate for up to 3 days.
• Freezing: Freeze unassembled cake layers for up to 2 months. Thaw and assemble when ready.

Nutrition (Per Slice, Approx. 12 slices):

• Calories: ~370
• Protein: 6g
• Fat: 20g
• Carbohydrates: 42g
• Fiber: 1g
• Sugar: 28g
• Sodium: 150mg

Rich, creamy, and topped with silky chocolate glaze, Boston Cream Pie is an irresistible dessert that’s sure to impress! ✨