~Boston Cream Pie Hearts~

Thursday, February 9, 2012




I thought I've never had Boston Cream Pie  because in my mind it was a PIE! Later I learned that in fact it is a cake that I've had plenty of times.

Today I decided to make individual Boston Cream Pie Hearts. I love hearts shape, can't help it. Please don't hate me for it.:-)

Together with their delicious taste  I also love the size of these cute little cakes, not too big, not too small, just right, in fact original recipe stated cake is for 10 people, and using 2 thin layers I was able to make 16 servings using the same recipe, I'm a happy baker. These cakes get better with time, make sure you let them rest in the fridge overnight or at least couple of hours before serving



Cake Layers
2 1/4 cup cake flour
2 1/2 tsp baking powder
1 tsp salt
1 cup +2tbl milk
10tbl butter
2 1/2 tsp vanilla extract
6 large eggs
1 1/2 cup sugar


Pastry Cream
2cups milk
6large egg yolks
1/2 cup +2tbl sugar
3tbl cake flour
3tbl corn starch
pinch of salt
6tbl butter, cut into 1inch pieces
2tsp vanilla extract or vanilla bean paste


Cake Layers
Line 2 jelly roll pans with parchment paper, butter or spray with nonstick spray, set aside.
Preheat oven to 325F

  • Heat milk and butter, until butter is melted, set aside, and keep warm
  • Sift together flour, baking powder and salt, set aside
  • Beat eggs and sugar, until they become pale in color and about tripled in volume, about 5-7 minutes
  • Using a whisk, whisk in  the hot milk mixture into egg mixture, whisk it by hand until incorporated
  • Quickly whisk in all the dry ingredients into the wet ingredients, just until combined
  • Divide mixture onto the prepared jelly roll pans and spread the batter with a long offset spatula.
  • Bake in the preheated oven, rotating the pans once, bake until the edges start to get golden brown, and tooth pick inserted in the center comes out clean, about 15-20 minutes
  • Cool the layers in the pan
  • Run a knife around the edges to loosen the cake, invert baked cake layers onto a clean surface lined with parchment/wax paper that has been lightly oiled or sprayed with nonstick spray
  • Run a knife or a long spatula underneath each cake layer to loosen it a bit in case it is sticking to the parchment paper, or simply invert it again onto a clean surface and peel the paper off the layers
  • Using a heart shape cookie cutter, cutout as many hearts as you can, reserve hearts, and either discard the scraps or use to make cake pops or rum ball.
  • Cover hearts so they don't dry out.





Pastry Cream(can be made day ahead)

2cups milk
6large egg yolks
1/2 cup +2tbl sugar
3tbl cake flour
3tbl corn starch
pinch of salt
6tbl butter, cut into 1inch pieces
2tsp vanilla extract or vanilla bean paste

  • In  a sauce pan heat 2 cups of the milk , until it starts just simmering
  • Meanwhile in a bowl whisk together, sugar, egg yolks, salt, cake flour and corn starch
  • Remove simmering milk from heat and take about 1/2 cup of hot milk and add it to the egg yolk mixture, whisking constantly. What you are doing is called tempering.
  • Keep whisking, add tempered egg yolk mixture to the remaining hot milk , keep whisking
  • Return sauce pan to the heat and cook, whisking constantly.
  • Cook on medium to high heat, until you see bubbles bursting on the surface, cook for 2-3 minutes
  • Remove pan from heat and whisk in the butter and vanilla extract or vanilla bean paste. Whisk until all the butter is melted and incorporated
  • Strain the mixture through a fine mesh strainer into a bowl
  • Using a plastic wrap, press the wrap directly on the hot pastry cream and refrigerate at least for 3 hours, and up to 24hours
  • Use as a filling
Filling Cake Hearts

  • Using a pastry bag, fit the bag with a large star tip, fill the bag with pastry cream that has been cooled
  • Pipe the pastry cream onto the bottom cake layer
  • Sandwich layers together



Chocolate Glaze

1/2 cup heavy cream
1cup semisweet chocolate, finely chopped, or chocolate chips
2tbl butter
1tbl oil

  • Bring heavy cream to simmer
  • Pour hot heavy cream over chocolate, let stand for couple of minutes
  • Stir until melted, add butter and stir until melted
  • Add oil and stir till combined
  • Pour ganache over assembled cakes
  • I recommend refrigerating cakes at least 3 hours before servings, cakes can be made 24 hours ahead as well.






Take a piece of wax paper and cut out a heart shape, place the wax paper over a dessert plate and sift cocoa powder over, until you have a cocoa powder heart on the plate, carefully lift the wax paper, continue with remaining plates. Plate Boston Cream Pie Hearts onto the simply decorated dessert plates and serve.Enjoy

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