USA · North America
Boston Cream Pie
Not a pie at all: sponge, custard, and a silky emulsified ganache.
classic Boston cream piecustard cake with ganache
The Chemistry in This Bake
Whisking hot cream into chocolate to form a smooth, stable ganache — a textbook emulsion of fat and liquid.
Learn the full technique →Ingredients
- All-purpose flour
- Baking powder
- Eggs
- Sugar
- Milk
- Butter
- Egg yolks (for pastry cream)
- Cornstarch
- Dark chocolate
- Heavy cream
Method
Bake a butter cake in two layers and cool completely.
Cook milk, egg yolks, sugar, and cornstarch into a thick pastry cream; chill.
Heat the cream until steaming and pour it over chopped chocolate.
Whisk from the center outward until the ganache is glossy and fully emulsified.
Sandwich the layers with pastry cream.
Pour the warm ganache over the top and let it drip down the sides before chilling.