Boston cream pie - recipe

Boston cream pie

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the crème patissiere

For the chocolate ganache

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  1. 1

    Preheat oven to 180°C (fan 160°C, gas mark 4) and grease and line 2 sponge cake tins.

  2. 2

    Cream the butter and sugar together and then add the vanilla extract.

    For this step you'll need:

    • 225g Butter (unsalted)
    • 225g Unrefined golden caster sugar
    • 1tsp Vanilla extract
  3. 3

    Add the eggs one at a time. Fold in the flour and cornflour and when it’s all incorporated, gradually add in the milk.

    For this step you'll need:

    • 4 Egg(s) (free range) large
    • 200g Self-raising white flour
    • 25g Cornflour
    • 3 tbsp Milk
  4. 4

    Pour the batter in the tins and bake for about 25 minutes. Leave for 15 minutes before turning out to cool on a wire rack.

  5. 5

    For the patissiere, warm the milk and cream in a saucepan, and bring to the boil.

    For this step you'll need:

    • 125ml Milk
    • 125ml Double cream
  6. 6

    In a large bowl, whisk the egg yolks and sugar until creamy, then beat in the flour and the vanilla extract. Pour the milk mixture over the egg mixture, and whisk until smooth.

    For this step you'll need:

    • 3 Egg yolk(s) (free range)
    • 50g Unrefined golden caster sugar
    • 15g Plain white flour
    • 1tsp Vanilla extract
  7. 7

    Pour this back into the saucepan, and whisk gently over a low heat, until the custard thickens.

  8. 8

    Pour the creme patissiere over one of the cakes and top with another cake.

  9. 9

    For the ganache, bring the cream, butter and vanilla to the boil, then add in pieces of the dark chocolate until smooth. Pour this over the cake, allowing to drop over the edges.

    For this step you'll need:

    • 150ml Double cream
    • 1tsp Butter (unsalted)
    • 1tsp Vanilla extract
    • 150g Dark chocolate

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