What’s Not to Love?!
Boston cream pie is an easy-to-make dessert that combines the best of a cream pie and cake. It was invented at Boston’s Omni Parker House Hotel in 1856 and has since become the official state dessert of Massachusetts. We have always loved Boston Cream donuts and love the chocolate and custard combo. This classic cake is filled with homemade custard and topped with chocolate ganache that is to die for! Enjoy this decadent dessert on holidays or any time you need a cake that feeds a crowd.
Ingredients
PREP TIME (more if you need to bake cake rounds): 25 minutesASSEMBLE TIME: 40 minutes Cake
2 (8-inch) white or yellow cake rounds, baked and cooled – You will need two fully baked round layers of yellow cake, white, or Vanilla Cake. I prefer 8-inch rounds but 9-inch cake pans also work. Purchase at the bakery, use a box cake mix or your favorite homemade recipe.
Custard
4 large egg yolks – How to Separate Egg Whites from yolks ½ cup granulated sugar ¼ cup corn starch ¼ teaspoon salt 1½ cups whole milk 1 tablespoon vanilla extract 2 tablespoons unsalted butter – cut into pieces
Ganache
¾ cup heavy whipping cream 1 cup semi-sweet chocolate chips
How to Make Boston Cream Pie
Thank you Alicia from The Baker Upstairs.
Pour the chocolate ganache onto the cake as directed in the recipe then use white icing to pipe on a spiral design that starts in the center and extends to the edge. Use a toothpick or wooden skewer to pull the white icing out every few centimeters along the entire spiral. Be sure to stop before you touch or connect your pulled icing with the line of icing in the spiral.
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