| | | | |

Boston Cream Pie

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. 
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

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *