The Yankee Chef's Boston Cream Pie
Notice i don't use salt in the recipe. It does absolutely NOTHING for this recipe so why add the extra salt? But I will give you one great hint. Want just a little more New England flavor? Add some thawed, chopped frozen cranberries to the cake batter. Seeing cranberries studding the inside of that yellow sponge cake is not only gorgeous to look at, but gives it a tangy bite that sits well with the buttery, sweet flavors you are about to enjoy.
For 4 people
- 2 cup(s) sifted cake flour
- 2 teaspoon(s) baking powder
- 1/2 cup(s) butter, softened
- 1 cup(s) sugar
- 2 teaspoon(s) vanilla extract or 1 tbsp imitation
- 3 eggs
- 3/4 cup(s) light cream or half-and-half
- Vanilla Bean Pudding:
- 3/4 cup(s) milk
- 1 cup(s) light cream
- 1 vanilla bean
- 3 egg yolks
- 2 tablespoon(s) cornstarch
- 1/2 cup(s) sugar
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) vanilla extract
- 1 3/4 teaspoon(s) butter or margarine
- Chocolate Glaze:
- 1/2 cup(s) heavy cream
- 7 ounce(s) chopped dark chocolate
- 1 tablespoon(s) butter or margarine
- 3 tablespoon(s) maple syrup or corn syrup
The Yankee Chef's Boston Cream Pie Directions
- Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper or generously spray with nonstick cooking spray and lightly flour, tapping off excess that doesn't stick to pan. Beat the butter and sugar together at medium-high speed until fluffy.
- Beat in the eggs, one at a time, and add the vanilla extract. Stir the cake flour and baking powder together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the cream. Beat until the batter is smooth.
- Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.
- To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.
- Vanilla Bean Pudding: Scrape the seeds of the vanilla bean into a pot that contains the milk and cream. Add the scraped bean as well and simmer over medium heat until scalding, whisking almost constantly. Whisk the eggs, cornstarch, sugar, and salt together in a separate bowl. Slowly ladle a cup of the hot milk into the egg mixture and whisk well. slowly add back this bowl of egg/hot cream mixture back into the pot and continue whisking over medium heat unt5il it thickens and just begins to boil. This is called tempering. Immediately transfer to a bowl and remove and discard the vanilla bean. Stir in the vanilla extract and butter. Let cool, whisk again before filling the cake.
- Chocolate Glaze: Heat the cream to a boil over medium heat, whisking almost constantly. The seco9nd it starts to come to a boil, pour into a sturdy bowl and add the chocolate, butter and maple syrup. Whisk and let cool to tepid and thickened. Whisk again before glazing.