What Is A Small Dessert With Creme Between Two Small Layers Of Cake Called Pie

Mini Boston Cream Pie Recipe

This article may include affiliate links. Published: Last updated: This post may contain affiliate links. Please read my disclaimer before continuing. Actually, this Mini Boston Cream Pie isn’t even a pie in the traditional sense. Two light vanilla cake layers are sandwiched together by vanilla pastry cream, and the entire thing is covered with chocolate ganache. In this little cake, the original recipe has been scaled down to make it the right size for feeding one or two people. I frequently receive requests from readers requesting that I scale down their favorite recipes, and a traditional Boston Cream Pie recipe is one of the most frequently requested by readers.

What Is A Boston Cream Pie?

In order to make a Boston Cream Pie, three independent components are required: a soft vanilla cake, a silky smooth vanilla pastry cream, and a sinfully rich chocolate ganache. It was in the 1800s that this show-stopping delicacy first appeared, when both cakes and pies were prepared in pie plates. This is why it is referred to as a “pie” rather than a “Boston Cream Cake.” It is said that the Parker House Hotel in Boston, Massachusetts, currently known as the Omni Parker House Hotel, has been serving Boston cream pies since it first opened its doors in 1856.

Why This Recipe Works

• It’s actually rather simple! Yes, you will need to create the cake, the pastry cream, and the chocolate topping, but each component of the cake is quite simple, and I will lead you through each step of the process
• The cake The vanilla sponge cake is a variant on my vanilla cupcake recipe, which you can find here. Light and airy, it is the perfect vehicle for the pastry cream and glaze to sit on top of. To make the cake layers, I doubled my vanilla cupcake recipe and cooked them in 10-ounce ramekins. This small Boston cream pie is a delectable dessert that is the perfect size whether you’re preparing it for yourself or to share with a friend or family member.

Ingredients

Ingredient numbers and complete recipe instructions may be found in the recipe box below. For the pastry cream (Crème Pâtissière), prepare the following:

• Using an egg yolk, you may help thicken your cream while also giving it some structure. For the sweetness it provides, sugar is required in pastry cream
• However, sugar is not required in ice cream. Cornstarch is used to thicken the cream filling, which is why it is called “cornstarch.” It is more effective than flour. It is recommended that you use whole milk for the pastry cream since it gives it a substantial body and a rich taste. Vanilla: Adds a great taste to any dish. Butter: I use salted butter in my pastry cream to give it a rich flavor. The cream is made richer by the addition of butter.

For the cake, use the following ingredients:

• 4 tablespoons salted butter, plus a little more for coating the ramekins Sugar: Granulated sugar (also known as ordinary sugar) should be used. Extra egg whites: In addition to the remaining egg white from the pastry cream, you can use one more egg white. See below for ideas on how to make use of any leftover egg yolks. Vanilla is used for flavoring. Using heavy cream instead of whole milk: Although you may make the cake with whole milk, I like to use heavy cream instead (also called double cream). When cream or half-and-half is added, the cake has a tendency to be lighter and more sponge-like in texture. Despite the fact that half and half is a typical dairy product in the United States, it may be replaced with 50 percent whole milk and 50 percent heavy cream. Self-Rising Flour: Self-rising flour is flour that has already been seasoned with salt and baking powder. However, if you don’t have access to this particular sort of flour, this simple recipe for self-rising flour will provide around a cup of the desired result. You will only need 12 cup for this recipe
• The rest should be stored in a zip-top bag or other air-tight container.

• 12 teaspoons baking powder
• 14 teaspoons salt
• 1 cup all-purpose flour

For the chocolate ganache, follow these steps:

• Chocolate chips: You may use semi-sweet chocolate (which is my choice), milk chocolate, or dark chocolate to make your chocolate chip cookies. The ganache will not set up correctly if you use half-and-half, full milk, or any other liquid.

How To Make This Recipe

Ingredient numbers and complete recipe instructions may be found in the recipe box below. To begin, prepare the pastry cream as follows:

1. Whisk the egg yolk in a small dish until it is well combined, then set the bowl aside.

1. In a 1-quart pot, combine the sugar, cornstarch, and milk until smooth. Stir until the mixture is smooth. Place the saucepan over medium heat and cook, whisking continually, until the mixture begins to thicken and boil. Remove the saucepan from the heat and set aside. Continue to cook for 1 additional minute while whisking constantly.

1. You will then need to temper the egg yolk, which takes a little time. Tempering eggs is the process of adding a heated liquid to them. A cooked egg will result if you immediately pour the hot components into the egg without whisking them together beforehand. The idea is to gradually raise the temperature of the egg over a period of time. Pour 1 teaspoon of the hot milk mixture into the egg yolk while whisking continually, and continue until the egg is well-tempered. Then, while continually whisking, very gently add the remaining mixture to the bowl with the egg yolk, 1 teaspoon at a time, until it is completely incorporated. Make careful to keep the egg moving in order to avoid it from scrambling.

1. Return the egg mixture to the pan and cook over medium heat until the eggs are set. Bring the water to a gentle simmer or light boil. Allow the mixture to cook for 1 minute while stirring frequently
2. After that, remove from heat.

1. Remove the pan from the heat and add the butter and vanilla extract. Continue to whisk until the mixture is smooth. Refrigerate until you are ready to use the pastry filling, after which transfer to a bowl and cover with plastic wrap

Make the cake by following these steps:

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees C). In a medium-sized mixing bowl, cream together the butter, sugar, egg whites, and vanilla extract until smooth, using a hand mixer on medium speed. Lastly, add the self-rising flour and stir for a few seconds, just until the flour is barely combined
2. Mix in the cream until it is completely smooth. Two 10-ounce ramekins should be used to divide the batter evenly.

1. Baking time is 20-25 minutes, or until a toothpick inserted in the center of each cake comes out clean. On a wire rack, allow the cakes to cool fully. In between checking on the cakes, keep an eye out for any changes in the pastry cream in the refrigerator. To assemble the cake, I like to remove the pastry cream around 20 minutes before it is assembled. In order for the cream to spread freely, it must be either too thick or too cold. Once all of the cakes have been allowed to cool completely, run a small knife around the sides of the ramekins to remove them from their ramekins. If your small cake layers come out with domed tops, just chop off the tops of each layer with a long, sharp knife to level them off after they have baked. Cutting the top of the cake off is optional, but it provides a smooth surface for the pastry cream and the second cake layer to rest on when serving.

Assemble the cake as follows:

1. Spread the pastry cream on top of the cake once it has been cooled and thickened.

1. Place the second cake layer on top of the first and gently push down. Refrigerate the cake while you’re making the chocolate ganache for the frosting.

To make the ganache, follow these steps:

1. The heavy cream should be heated in a one-quart saucepan over medium-low heat until the cream begins to softly simmer. As an alternative, you may heat it in the microwave until it begins to bubble, but be cautious not to let the mixture boil over. Pour the hot cream over the chocolate chips and let alone for 2 to 3 minutes to allow the flavors to blend. This allows the hot cream to melt the chocolate while also reducing the temperature of the cream down to a more comfortable level. It is possible that the ganache can break down if you whisk too fast while the cream is still hot
2. This will result in a gritty texture.

1. Slowly whisk the cream and chocolate chips together when the chocolate has had enough time to soften.

1. Then, pour the ganache on top of the cake and distribute it all the way to the borders.

Frequently Asked Questions

What size baking dish should I use for this recipe? My recommendation is to use two 10-ounce ramekins that measure 4-inches in diameter and roughly 1 34-inches in height, for a total of 10 ounces. Because the batter will be thinner and the cakes will cook more quickly in a bigger baking dish, it is recommended that you use one that is larger. If you choose a baking dish that is significantly smaller than the one listed above, your cake layers will be thicker and the cake may require more time to bake.

The amount of cake batter you have will only be enough to produce one single layer of cake, which may then be split in half horizontally once it has been cooked to yield two square layers.

Yes, you should store Boston Cream Pie in the refrigerator.

Is it possible to make this dessert ahead of time?

Expert Tips

• For the pastry cream and the cake, use eggs that have been left out at room temperature. This will allow the cream to cook more quickly and the cake to be lighter in weight. It’s important to liberally oil the ramekins with softened butter before putting in the cake batter. This will guarantee that the cakes are easily removable from the ramekins. It is important to select a baking dish that is large enough to accommodate the cakes. Utilize the size specified in the recipe, or a size that is extremely similar to it in size. The size of the pan you use will have a significant impact on the final appearance of your cake. You must never, ever let the pastry cream cooking alone on the stovetop, not for even a single second. It must be whisked on a constant basis. Whisking the pastry cream ensures that it thickens uniformly and avoids the likelihood of lumps forming.

Ways To Use Leftover Ingredients

If you have any leftover ingredients from this tiny Boston cream pie recipe, you might want to explore using them in one of the following single-serving or small-batch recipes:

• Deep Dish Chocolate Chip Cookie, Cream Scones, and Oatmeal Cookies are all made with egg yolks. Mini Cherry Pies, Mini Pecan Pies, and Lemon Bars are all made with cornstarch. Milkshakes (Strawberry Milkshake, Banana Cream Pie, and Peach Cobbler are some examples)
• Heavy cream: Bacon, egg, and cheese cup, clotted cream, vanilla ice cream
• Vanilla: Mini Hummingbird Cake, butter pecan granola, butter cookies
• Heavy cream: Bacon, egg, and cheese cup, clotted cream, vanilla ice cream Two vanilla cupcakes and two chocolate cupcakes made using self-rising flour Mini S’mores Dip, Double Chocolate Chip Cookies, and Brownie are all made with chocolate chips.

In the comments area below, please let me know if you’ve tried this Mini Boston Cream Pie or any other dish on One Dish Kitchen and how you liked it by rating the recipe and telling me about it. Take a photo and tag us on Instagram (@onedishkitchen) so we can see it!

• 10-ounce ramekin
• 1-quart saucepan
• Whisk
• Mixing bowl
• Electric hand mixer

Pastry cream

• 1 big egg yolk
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 12 cup full milk
• 12 tablespoons salted butter
• 1 tablespoon vanilla essence

Cake

• 12 cup self-rising flour (see note below)
• 14 cup heavy cream
• 4 tablespoon salted butter warmed in a saucepan
• 5 tablespoon sugar
• 2 big egg whites
• 1 teaspoon vanilla extract

Chocolate Ganache

• Whisk the egg yolk in a small dish until it is well combined, then set the bowl aside. In a 1-quart pot, combine the sugar, cornstarch, and milk until smooth. Stir until the mixture is smooth. Stir regularly until the mixture begins to thicken and bubble at a medium temperature in the pot. Continue to simmer for another minute while whisking constantly
• Next, you’ll need to temper the egg yolks with the sugar. Tempering eggs is the process of adding a heated liquid to them. A cooked egg will result if you immediately pour the hot components into the egg without whisking them together beforehand. The idea is to gradually raise the temperature of the egg over a period of time. Pour 1 teaspoon of the hot milk mixture into the egg yolk while whisking continually, and continue until the egg is well-tempered. Then, while continually whisking, very gently add the remaining mixture to the bowl with the egg yolk, 1 teaspoon at a time, until it is completely incorporated. Make careful to keep the egg moving in order to avoid it from scrambling. Return the egg mixture to the pan and cook over medium heat until the eggs are set. Bring the water to a gentle simmer or light boil. Allow the mixture to cook for 1 minute while stirring frequently
• After that, remove from heat. Remove the pan from the heat and add the butter and vanilla extract. Continue to whisk until the mixture is smooth. Refrigerate until you are ready to use the pastry filling, after which transfer to a bowl and cover with plastic wrap

For the cake

• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). In a medium-sized mixing bowl, using a hand mixer on medium speed, cream together the butter, sugar, egg whites, and vanilla extract until smooth
• Lastly, add the self-rising flour and stir for a few seconds, just until the flour is barely combined
• Mix in the cream until it is completely smooth. Divide the batter evenly into two 10-ounce ramekins that have been gently greased. Baking time is 20-25 minutes, or until a toothpick inserted in the center of each cake comes out clean. On a wire rack, allow the cakes to cool fully. In between checking on the cakes, keep an eye out for any changes in the pastry cream in the refrigerator. To assemble the cake, I like to remove the pastry cream around 20 minutes before it is assembled. If the cream is either too thick or too cold, it will be difficult to spread
• Run a tiny knife along the edges of the cakes to dislodge them from the ramekins once they have cooled completely. If your small cake layers come out with domed tops, just chop off the tops of each layer with a long, sharp knife to level them off after they have baked. Cutting the top of the cake off is optional, but it provides a smooth surface for the pastry cream and the second cake layer to rest on when assembled.

For the chocolate ganache

• Put the chocolate chips in a small dish and set aside. The heavy cream should be heated in a one-quart saucepan over medium-low heat until the cream begins to softly simmer. As an alternative, you may heat it in the microwave until it begins to bubble, but be cautious not to let the mixture boil over. Pour the hot cream over the chocolate chips and let alone for 2 to 3 minutes to allow the flavors to blend. This allows the hot cream to melt the chocolate while also reducing the temperature of the cream down to a more comfortable level. It is possible that the ganache can break down if you whisk too fast while the cream is still hot
• This will result in a gritty texture. Slowly whisk the cream and chocolate chips together when the chocolate has had enough time to soften.

To Assemble The Cake

• Place one layer of cake on a serving platter and repeat the process. Spread the pastry cream on top of the cake once it has been cooled and thickened. Place the second cake layer on top of the first and gently push down
• Then, pour the ganache on top of the cake and distribute it all the way to the borders. Keep it refrigerated until it is solid enough to slice, which should take at least 1 hour.

Expert Suggestions

• For the pastry cream and the cake, use eggs that have been left out at room temperature. This will allow the cream to cook more quickly, and the cake will be lighter and rise more easily as a result. It’s important to liberally oil the ramekins with softened butter before putting in the cake batter. Using two 10-ounce ramekins that are 4-inches in diameter and roughly 1 34-inches tall is recommended to ensure that the cakes release readily from the ramekin. Because the batter will be thinner and the cakes will cook more quickly in a bigger baking dish, it is recommended that you use one that is larger. If you choose a baking dish that is significantly smaller than the one listed above, your cake layers will be thicker and the cake may require more time to bake. In many of our recipes, we use a 5×5-inch baking dish, and you may use the same size if you want. You will only have enough cake batter to produce one single layer of cake, which may then be divided in half once it has been cooked to yield two square layers
• However, you will have enough cake batter to make two square layers of cake. You must never, ever let the pastry cream cooking alone on the stovetop, not for even a single second. It must be whisked on a constant basis. Whisking the pastry cream ensures that it thickens uniformly and avoids the likelihood of lumps forming.

Self-rising flour is flour that has previously been treated with salt and baking powder. Even if you don’t have access to this sort of flour, you can simply create it at home using this simple recipe for self-rising flour, which will generate around a cup of flour. You will only need 12 cup for this recipe; the remainder should be stored in a zip-top bag or other airtight container.

• 12 teaspoons baking powder
• 14 teaspoons salt
• 1 cup all-purpose flour

Nutritional Values Boston Cream Pie in a Miniature Amount Per Serving (in grams) (1 serving) Calories446 Caloric intake from fat is 279 percent of the daily recommended intake*Fat31g48 percent Saturated Fat18g113 percent Trans Fat1g 1 gram of polyunsaturated fat 9 g of monounsaturated fat Cholesterol124mg sodium (168mg) and potassium (178mg) in 41 percent of the total. Carbohydrates account for 5% of total calories. 14 percent Fiber 1 percent Sugar 26 percent Protein7 grams 42 grams 14 percent Fiber 1 percent Sugar Vitamin A948IU is 14 percent of the total.

A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

It should not be construed as a substitute for the advice of a licensed professional nutritionist.

AboutJoanie Zisk

Jane Zisk is the founder of OneDishKitchen.com, the world’s most popular website for single-serving recipes, which she launched in 2007. With One Dish Kitchen, the goal is to provide folks with easy-to-follow single-serving recipes that will allow them to take pleasure in the preparation of a meal that will nourish both their bodies and their spirits. Her website is chock-full of hundreds of simple, tasty recipes that are perfect for folks who are cooking for themselves. “The Ultimate Cooking for One Cookbook” is her first book, and her recipes and food photography have appeared in a variety of media such as TODAY.com, Huffington Post, Real Simple, Self Magazine, Woman’s Day Magazine, and Buzzfeed, among others.

Reader Interactions

When it comes to classics, this Triple Layer Boston Cream Pie is the best of the best! The cake is deliciously rum-infused, and it is topped with vanilla bean pastry cream and handmade chocolate ganache. A decadent and delectable dessert from New England!

Why Is It Called Boston Cream Pie?

The Parker House Chocolate Cream Pie was the name given to the Boston Cream Pie when it first appeared on the scene. Due to the fact that it is a pie rather than a cake, the pie was given its name for two separate reasons:

1. A pie, rather than a cake, is thought to have been invented by French chef M. Sanzian in 1856 while working in the kitchen of the Parker House Hotel, now known as the Omni Parker House, where I had a mini Boston Cream Pie in November
2. It is thought that the reason the pie is called a pie rather than a cake is because pie pans were more common at the time and the original was probably baked in one.

The Boston Cream Pie is the official state dessert of Massachusetts, and it is made with cream and sugar. The cake that we most commonly associate with the name today was not made in the manner in which it was originally created. The Boston Cream Pie is a pastry cream or custard sandwiched between two yellow cakes and topped with a chocolate ganache, as it is known in the United States. When the original cake was made, it was made with sponge cake that had been brushed with rum syrup, and the pastry cream was sandwiched between the two cakes as well as used as a frosting on the outside.

Which of the two versions would you prefer to have?

Consequently, I’m all for skipping the almonds, swapping the fondant for ganache, and reducing the amount of pastry cream used.

What’s more, I’ve never been a huge fan of yellow cake, so I chose a recipe that calls for whole eggs rather than egg yolks, which means the cake will be less yellow and more to my liking!

The cake is perfect, airy without being dry, but dense enough that I wouldn’t classify it as a sponge or chiffon cake in the traditional sense. As a result, the flavor is light and simple, allowing the vanilla bean pastry cream and rich ganache to really stand out!

How To Make Boston Cream Pie:

Pastry Cream (sometimes known as icing cream):

1. In a small saucepan, bring the milk, vanilla bean, and vanilla bean paste to a boil over medium heat, stirring periodically, until the milk is hot. Once it begins to boil, take it from the heat and let it aside for 15 minutes to allow the flavors to blend. Eggs and sugar should be whisked together for around 2 to 3 minutes in a medium-sized mixing basin. Add in the cornstarch and continue to whisk rapidly until all lumps have been removed
2. Removing the vanilla bean pods from the milk and tossing them in the trash Then, whisk in approximately a 1/4 cup of the vanilla milk into the egg mixture
3. The proportion does not need to be perfect
4. The goal is to temper the eggs, not to cook them completely. Set aside the saucepan once the milk has been properly absorbed
5. You’ll need it in a minute. Fill a colander with the mixture and return it to the pot. Cook over medium-high heat, whisking frequently, until the cream begins to thicken and boil. Remove the pan from the heat and mix in the butter until it is fully incorporated
6. Refrigerate for 2 hours after pouring the pastry cream into a bowl and covering it with plastic wrap, making sure that the plastic wrap softly touches the top of the pastry cream.

1. Preheat the oven to 350 degrees Fahrenheit. Cooking spray three 6-inch pans (or two 9-inch pans for a double layer) and cut parchment paper to fit the bottoms of the pans are needed for this recipe. See here for further information. To make the frosting, use a hand or stand mixer fitted with a whisk attachment to cream together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition, until the mixture is fluffy and pale yellow. In a small mixing bowl, combine the flour, salt, and baking powder
2. In a measuring cup, combine the milk, rum extract, and vanilla extract. Alternately incorporate the two ingredients into the batter. Beat for 3 minutes on high speed after scraping down the sides of the bowl Pour 2 cups of batter into each 6-inch pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Run a paring knife down the edge of each cake before flipping it onto a cooling rack to cool completely. Prepare the ganache once the cakes have been allowed to cool.

1. In a small saucepan, bring heavy cream to a simmer over medium heat. In a small dish, combine the chocolate chips with the hot cream, stirring constantly, and set aside for 5 minutes. Then whisk until a rich chocolate ganache develops, and set aside for another 5 minutes

Assembling:

1. Gently cut the tops off of two of the three cakes using a bread knife or a cake wire, and then arrange one cake layer on a cake stand or on a serving dish. Add half of the pastry cream on top of the cake using a spoon and spread it out evenly with the back of the spoon with the back of the spoon. Make a similar cut for the second layer. Place the uncut layer of cake on top, carefully pushing down to ensure that the layers stick to one another. Pour the ganache over the top of the cake when it has been made. While you may not be able to use the entire ganache to cover the top of the cake, if you’re serving it soon, save some to drizzle over each piece for the insane chocolate aficionados.

You might also like myBoston Cream Donuts recipe, which is below!

Triple Layer Boston Cream Pie

• When it comes to Boston Cream Pies, this Triple Layer Boston Cream Pie is a TRUE CLASSIC. The cake is deliciously rum-infused, and it is topped with vanilla bean pastry cream and handmade chocolate ganache. A decadent and delectable dessert from New England
• Preparation time: 3 hours 45 minutes Cooking Time: 55 minutes Time allotted: 4 hours 40 minutes CourseDessertCuisineAmericanServings10servingsCalories603

Pastry Cream:

• 1 and a third cups whole milk
• 1 vanilla bean, split lengthwise and the pulp scraped out
• 4 egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons plus 2 tablespoons cornstarch
• 1 tablespoon unsalted butter

Ganache:

• 3/4 cupheavy cream
• 1 cupbittersweet chocolate chips
• 1 cuppeanut butter

Pastry Cream:

• In a small saucepan, bring the milk, vanilla bean, and vanilla bean paste to a boil over medium heat, stirring periodically, until the milk is hot. Once it begins to boil, take it from the heat and let it aside for 15 minutes to allow the flavors to blend. Eggs and sugar should be whisked together for around 2 to 3 minutes in a medium-sized mixing basin. Add in the cornstarch and continue to whisk rapidly until all lumps have been removed
• Removing the vanilla bean pods from the milk and tossing them in the trash Then, whisk in approximately a 1/4 cup of the vanilla milk into the egg mixture
• The proportion does not need to be perfect
• The goal is to temper the eggs, not to cook them completely. Set aside the saucepan once the milk has been properly absorbed
• You’ll need it in a minute. Fill a colander with the mixture and return it to the pot. Cook over medium-high heat, whisking frequently, until the cream begins to thicken and boil. Remove the pan from the heat and mix in the butter until it is fully incorporated
• Refrigerate for 2 hours after pouring the pastry cream into a bowl and covering it with plastic wrap, making sure that the plastic wrap softly touches the top of the pastry cream.

Cake:

• Preheat the oven to 350 degrees Fahrenheit. Cooking spray three 6-inch pans (or two 9-inch pans for a double layer) and cut parchment paper to fit the bottoms of the pans are needed for this recipe. See here for further information. To make the frosting, use a hand or stand mixer fitted with a whisk attachment to cream together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition, until the mixture is fluffy and pale yellow. In a small mixing bowl, combine the flour, salt, and baking powder
• In a measuring cup, combine the milk, rum extract, and vanilla extract. Alternately incorporate the two ingredients into the batter. Beat for 3 minutes on high speed after scraping down the sides of the bowl Pour 2 cups of batter into each 6-inch pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Run a paring knife down the edge of each cake before flipping it onto a cooling rack to cool completely. Prepare the ganache once the cakes have been allowed to cool.

Ganache:

• In a small saucepan, bring heavy cream to a simmer over medium heat. Pour boiling cream over the chocolate chips in a small mixing dish and let aside for 5 minutes. Allow approximately 5 minutes of resting time after stirring until a rich chocolate ganache develops

Assembling:

• Gently cut the tops off of two of the three cakes using a bread knife or a cake wire, and then arrange one cake layer on a cake stand or on a serving dish. Add half of the pastry cream on top of the cake using a spoon and spread it out evenly with the back of the spoon with the back of the spoon. Make a similar cut for the second layer. Place the uncut layer of cake on top, carefully pushing down to ensure that the layers stick to one another. Pour the ganache over the top of the cake when it has been made. While you may not be able to use the entire ganache to cover the top of the cake, if you’re serving it soon, save some to drizzle over each piece for the insane chocolate aficionados.

• The cake recipe was derived from The Kitchn, while the pastry cream recipe was adapted from Food Network. Alternatively, you may prepare the pastry cream up to 24 hours ahead of time and then take it from the refrigerator 1 hour before usage.

Calories:603kcal Carbohydrates:79g Protein:9g Fat:28g 18 g of saturated fat Cholesterol:185mg Sodium:312mg Potassium:443mg Fiber:1g Sugar:49g 860 International Units of Vitamin A Vitamin C: 0.2 milligrams Calcium:237mg Iron:2.1mg

Reader Interactions

In this recipe, two layers of sponge cake are filled with rich vanilla custard and topped with a chocolate glaze or a dusting of confectioners’ sugar before being baked. It is cut into wedges, similar to how a pie is cut.

Boston Cream Pie History:

People who work as cooks in New England and Pennsylvania Dutch areas were well-known for their cakes and pies, and the line separating them was quite thin in certain places. Because pie tins were more widespread than cake pans in the mid-nineteenth century, it’s likely that this cake was referred to as a pie instead. It’s possible that the original versions were baked in pie pans. Boston Cream Pie is a reinterpretation of the early American dessert known as “Pudding-cake pie.” Parker House Hotel (now called Omni Parker House Hotel), which opened its doors in 1856, claims to have been serving Boston cream pies since its founding in 1856.

Originally, this dessert was offered at the hotel under the titles Parker House Chocolate Cream Pie and Parker House Chocolate Cream Pie, respectively.

The following recipe for Boston Cream Cakes may be found in the cookbook,Housekeeping in Old Virginia, by Marion Cabell Tyree, published in 1879: Boston Cream Cakes (sometimes known as Boston Cream Pies): 2 cups of all-purpose flour 1 1/2 cups of distilled water 1 cup melted butter 5 quail eggs After bringing the butter and water to a boil, whisk in the flour until smooth; set aside to cool before adding the eggs, which should be thoroughly beaten.

1. Place a heaping spoonful of the mixture in each muffin ring and bake for twenty minutes in a preheated oven.
2. Boil for only a few minutes at a time.
3. Open the cakes and spoon the cream into the cavities.
4. The legislation was sponsored by a civics class at Norton High School.
5. This recipe needs some forethought since the cake must be allowed to cool fully before it can be filled and decorated.

Course:Dessert Cuisine:American Recipes like Boston Cream Pie, Chocolate Ganache, and Yellow Cake are some of the most popular. Approximately 10 to 12 servings Yellow Cake (also known as “Yellow Cake”):

• Cakeflour (sifted*)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 cup granulated sugar
• 1 teaspoon pure vanilla essence
• 3 big eggs
• 3/4 cup milk

Custard Filling (optional):

• 1 1/2 cups whole milk
• 1 vanilla bean, split lengthwise
• 1/2 cup sugar (granulated)
• 1/4 cup all-purpose flour
• 3 big egg yolks, beaten

Icing made with chocolate ganache:

• Heavy cream or whipping cream (about a third cup)
• Chop 7 ounces of chocolate (either semi-sweet or bittersweet)

Instructions for Making a Boston Cream Pie:

1. Spread the custard on the bottom half of the cake, spreading it all the way to the edge. gently push down on the remaining cake half, cut side down, on top of the custard
2. Repeat with the other cake half. If you believe it is essential, place the cake in the refrigerator for 1 hour to help hold it together. Distribute the Chocolate Ganache over top of the cake, being sure to spread the Ganache all the way to the edge and down the side of the cake as well. Some individuals choose to let the Chocolate Ganache to flow down the sides of the cake (this is entirely up to you)
3. Prepare the final Boston Cream Pie by placing it in the refrigerator for 1 to 2 hours before cutting and serving. The Boston cream pie may be made up to 1 day ahead of time and stored in an airtight container in the refrigerator. In order to cut the cake, first wet a sharp knife in hot water and brush off any excess water before cutting each cut in the cake. To prepare the sliced parts, allow them to sit at room temperature for 10 to 15 minutes before serving. The completed Boston Cream Pie may be made up to 1 day ahead of time and stored in an airtight container in the refrigerator. This recipe serves 10 to 12 people.

Yellow Cake Preparation Instructions:

1. Preheat the oven to 375 degrees Fahrenheit. Prepare a 9-inch round springform pan by buttering and flouring it. NOTE: You may use two (8-inch cake pans for the springform pan, but it is much easier to use a springform pan. Adjust the oven rack so that it is in the center of the oven
2. In a medium-sized mixing bowl, sift the cake flour with the baking powder and salt once more
3. Leave it aside. The butter, sugar, and vanilla extract should be creamed together in the bowl of an electric mixer until the mixture is light and fluffy. The eggs should be added one at a time, beating well after each addition. Then, in three (3) batches, alternately add in the flour combination and milk to the butter mixture, starting and finishing with the flour mixture. Remove from the oven after approximately 25 to 30 minutes, or until a wooden pick inserted in the middle comes out clean and when softly touched the top springs back. NOTE: If you use two cake pans, the cooking time will be reduced. Allow the cake to cool in the springform pan on a wire rack for 10 minutes before cutting into it. After 10 minutes, carefully remove the sides of the springform pan and allow the cake to cool entirely. Once the cake has cooled completely, carefully remove the cake from the springform pan bottom. If your cake has a small dome to it, use a long-bladed serrated knife to level it out. Cut the cake in half horizontally with a serrated knife, and lay the bottom half, cut side up, on a serving platter.

Instructions for making the custard filling:

1. In a large saucepan over medium heat, combine the milk and split vanilla bean
2. Heat until just below boiling, then remove from heat and leave aside to infuse for 10 to 15 minutes, depending on your preference. The vanilla bean should be removed when the infusing period has passed and the seeds should be scraped off with a sharp knife. The vanilla bean pod should be set aside for later usage. In the top of a double boiler set over boiling water, combine the sugar, flour, and egg yolks, stirring constantly until the mixture becomes smooth. Pour in the heated milk and the scrapings from the interior of the vanilla bean. Continue to simmer, stirring regularly, until the mixture begins to thicken. Remove from heat. Remove the pan from the heat and stir. Allow for thorough cooling of the mixture.

Instructions for making chocolate ganache (icing):

1. Using a small, heavy saucepan, bring the cream to a boil over medium heat, then immediately remove from the heat and set aside. Continue to whisk while adding the chopped chocolate, until the chocolate has melted and the mixture is fully smooth
2. Use the Chocolate Ganache while it is still warm. Before using your chocolate ganache, if it has cooled, carefully rewarm it until it is warm.

Because the weight of the cake flour will fluctuate, it is critical that you sift the flour before measuring. The weight of the sifted two (2) cups will be roughly 7 ounces once they have been sifted.

Mini Boston Cream Pie For Two

It is a 4 inch miniature sponge cake filled with custard and then covered with melted chocolate ganache, which makes it the perfect dessert for two people. As I said in my last article, I’m working on bringing you small batch versions of your favorite traditional recipes. I hope to have these available soon. The Mini Boston Cream Pie For Two, which is a 4 inch miniature sponge cake filled with vanilla custard and then drizzled with melted chocolate sauce, is the next dessert on the list. This tiny cake for two recipe was originally published in 2008, so it has a long history.

• It wasn’t until I started baking Boston cream pie again that I realized how much I missed it.
• They turned out beautifully.
• Because you must refrigerate the custard for at least an hour before assembling the pie, this small Boston cream pie does require some preparation time; however, you may prepare each component ahead of time.
• You may serve it as a dessert for two people, whether you’re celebrating someone’s birthday or are simply in the mood for cake in general.

What is Boston cream pie?

Boston cream pie is not a pie at all, but rather a buttery sponge cake filled with vanilla custard and topped with a chocolate sauce that is baked into the cake. The Omni Parker House in Boston is where the Boston cream pie had its start, as the name suggests. A pie is so named because, in the olden days, bakers would create it on a pie plate rather than a cake pan to save time.

What is in Boston cream?

Boston cream consists of three components: a buttery sponge cake, vanilla custard, and a chocolate ganache (or ganache).

How many does a 4 inch cake serve?

Four slices can be cut from a four-inch cake, which equates to two to four servings per cake. Each individual receives two slices of cake, one for dessert and one for breakfast, which is why I call it “dessert for two.”

Where To Buy 4 Inch Cake Pan

The little springform pans I used for this recipe were 4 inches in diameter and were purchased from Target a very, very long time ago. However, with the internet these days, you can purchase a 4 inch springform pan on Amazon for a reasonable price (affiliate link).

How do you make Boston cream pie from scratch?

The little sponge cakes should be the first to be baked. Combine the melted butter, sugar, egg, and vanilla in a large mixing bowl till light and yellow.

Beginning with the dry ingredients, add the flour mixture in three additions, followed by two additions of milk, starting with the flour mixture and ending with the milk. Transfer the batter to two 4-inch springform pans and bake for 20-23 minutes at 350 degrees Fahrenheit.

How to make custard for Boston cream pie

Following that, begin working on the vanilla custard filling. In a saucepan, heat the milk until it is warm. Using an electric mixer on low speed, whisk together the egg yolk, sugar, cornstarch, and salt until well combined. Then, mix in a small amount of the heated milk at a time. In this process, which is called tempering the eggs, you progressively raise the temperature of the egg until it reaches the same temperature as warm milk. By adding the egg yolk directly to the custard without first tempering it, you have a greater risk of cooking the egg, resulting in lumpy custard that contains scrambled egg.

After removing the pan from the heat, mix in the butter and vanilla extract.

Because you only need one egg yolk for the custard, here are several recipes that make use of the remaining egg whites.

How to make chocolate ganache

Ganache is a chocolate glaze that is prepared by melting chocolate and adding heavy cream to it. Based on the proportions of chocolate to cream, it may be used to make truffles, fillings, and frostings, among other things. In this case, we’re using it as a glaze on top of a little Boston cream pie (see recipe below). To begin, place your chopped chocolate in a heat-resistant dish. Then, in a small saucepan, heat the cream, corn syrup, and vanilla extract together until heated. The corn syrup contributes to the glossy appearance of the ganache.

Spread the frosting on your cake as soon as possible.

Allow the ganache to set up before using it as a dessert.

Does Boston cream pie need to be refrigerated?

Yes, Boston cream pie must be refrigerated once it has been assembled owing to the perishable custard filling used in the recipe. Allow the cake to hang out at room temperature for 15-30 minutes before serving to allow the cold to dissipate completely. In the event that you are preparing the cake components ahead of time, the sponge cake can be left out at room temperature wrapped in plastic wrap. The custard, on the other hand, will still need to be refrigerated separately. Even though it is easiest to create the chocolate ganache just before assembling the cake, if you find yourself needing to make it ahead of time, refrigerate it and reheat it until melted again before using it.

How long does Boston cream pie last?

As a result of the custard, Boston cream pie does not keep as well as other types of cakes. You may keep it in the fridge for 3-4 days if you store it in an airtight container.

Can you freeze Boston cream pie?

Because of the cornstarch in the custard filling, it is not possible to freeze a constructed Boston cream pie.

You may, on the other hand, freeze the sponge cakes on their own and then assemble the rest of the dessert when you’re ready to serve it.

More Boston Cream Pie Recipes

Here are a few more Boston cream pie recipes for you to try:

• Recipes for Boston Cream Pie Cupcakes (Small Batch) and Boston Cream Blondies (Spend With Pennies) are also available.

Ingredients

• A cup and a half of all-purpose flour
• One teaspoon baking powder
• One-fourth teaspoon salt
• Half a cup and a half of granulated sugar
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted and gently cooled 3/4 teaspoon vanilla extract
• 1/4 cup whole milk, at room temperature
• 1 egg at room temperature

Custard

• 2 tablespoons granulated sugar, 2 teaspoons cornstarch, 1/4 teaspoon salt, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, 1/2 cup whole milk, room temperature, 1 egg yolk, room temperature.

Chocolate Ganache

• 1 ounce chopped semisweet chocolate
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons corn syrup
• 1/8 teaspoon vanilla essence

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Prepare two 4-inch springform pans by lightly greasing them. In a small mixing basin, combine the flour, baking powder, and salt
2. Set aside. Prepare an egg white by beating the egg yolks and vanilla extract together in a large mixing basin for about 1 minute, or until light yellow and smooth. To make three additions of flour and two additions of milk, start with the lowest speed feasible and work your way up to the highest speed possible. Scrape the bottom of the dish
3. Distribute the batter between the two baking pans (about 1/2 cup batter each pan). Bake for 20-23 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out completely clean. Allow the cakes to cool fully before removing them from the cake tins. To make the custard, combine the following ingredients: To make the milk, heat it in a big pot until it is hot but not boiling
4. The yolk, sugar, cornstarch, and salt should be whisked together until smooth in a small mixing basin. Some of the hot milk should be whisked into the egg mixture before pouring the mixture back into the pot. Cook, whisking continually, until the water comes to a boil. Once the custard has reached boiling point, stir for another 60 seconds or until the custard thickens. After removing the pan from the heat, stir in the butter and vanilla until well incorporated. Transfer to a clean bowl and cover with plastic wrap to keep the flavors from escaping. Allow to cool to room temperature before placing in the refrigerator for 1 hour or until solid. In order to assemble: One cake layer should be placed on a serving platter. Finish with a dollop of custard. If the custard is too cold to spread, reheat it back up with a little milk until it is spreadable. Finish by placing the last cake layer on top. Ensure that the cake has been completely built before preparing and applying the ganache. For the ganache, follow these steps: Place the chopped chocolate in a heatproof dish
5. In a medium saucepan, heat the cream, corn syrup, and vanilla until hot but not boiling, stirring occasionally. Pour the heated cream over the chocolate and let it sit for 1 minute before serving. Stir until the chocolate ganache is fully smooth
6. Immediately pour the chocolate ganache on top of the cake to cover it entirely. Before serving, let the chocolate to harden up. Cake may be kept in the refrigerator for up to 3 days if it is stored in an airtight container. Allow for 15-30 minutes of resting time at room temperature before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I receive money when people make purchases via my links.

Boston Cream Pie

It is a divine blend of light, buttery layer cake, creamy vanilla custard, and rich chocolate frosting that makes Boston Cream Pie so special. That’s true, it’s technically a piece of cake! In its original form, the Boston Cream Pie was known as such because it was baked in the same style of pan as both cakes and pies were traditionally prepared in at the time. Learn how to make this Boston Cream Pie recipe, and you’ll always have a show-stopping dessert to serve at birthday parties and other special occasions.

And because it has been tried and true in the kitchen, it is absolutely feasible to make the greatest Boston Cream Pie on the first attempt.

Ingredients

• The following ingredients: 2eggs, 1 1/2 cups milk, 1/3 cup granulated sugar, 2 teaspoons cornstarch, 1/8 teaspoon salt, 2 teaspoons vanilla

Cake

• 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
• 1 cup granulated sugar
• 1/3 cup room-temperature butter
• 3/4 cup milk
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 big egg
• 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour

Chocolate Icing

• The following ingredients: 3 tablespoons melted butter or margarine, 3 ounces unsweetened baking chocolate, 3 to 4 tablespoons water, 1 cup powdered sugar, and 3/4 teaspoon vanilla

Steps

• 1Put an egg separator over a small bowl and set aside. Crack open 1 egg over the egg separator to separate the yolk from the white
• Then separate the other egg in the same manner as you did with the first. Make sure to set aside the egg whites for another recipe. Place the yolks in a small mixing dish. Mix the egg yolks with a fork or a wire whisk until they are well combined. 1 1/2 cups milk should be stirred in and left aside
• 2 Stir together 1/3 cup granulated sugar, the cornstarch, and 1/8 teaspoon salt in a 2-quart pot until well combined. Slowly incorporate the egg mixture into the sugar mixture. Cook, stirring frequently, over medium heat until the mixture thickens and begins to boil. Boil for 1 minute, stirring constantly, then remove from heat. 2 teaspoons vanilla extract should be added at this point. Plastic wrap should be used to the surface of the filling to prevent a tough layer from developing on the top. Refrigerate for at least 2 hours, but no more than 24 hours, to allow flavors to blend. Continue with the recipe while the filling is chilling
• 3. Preheat the oven to 350 degrees Fahrenheit. 4 Lightly coat the bottom of a 9-inch round cake pan with baking spray and dust with flour. In a large mixing bowl, beat all of the cake ingredients on low speed for 30 seconds, pausing regularly to scrape the batter off the sides and bottom of the basin with a rubber spatula, until well combined. Beat on high speed for 3 minutes, pausing occasionally to scrape down the sides of the basin. Pour the batter into the pan
• Using a rubber spatula, scrape the batter from the bowl, spread the batter evenly in the pan, and smooth the surface of the batter
• 5 A toothpick placed in the center of the cake should come out clean after 35 minutes of baking time. 20 minutes after removing the cake from the pan onto a cooling rack, allow the cake to cool entirely on the rack, approximately 1 hour
• 6 Melt 3 tablespoons butter and the chocolate in a 1-quart saucepan over low heat, stirring periodically, until completely melted. In the meantime, microwave the water in a 1-cup glass measuring cup, uncovered, on High for 15 to 30 seconds, or until it is hot. Immediately remove the chocolate mixture from the heat. Add the powdered sugar and 3/4 teaspoon vanilla extract and mix well. 3 tablespoons hot water should be added at this point. 1 teaspoon at a time, stir in extra water until the icing is smooth and thin enough to spread
• 7 To divide a cake horizontally in half, use toothpicks to mark the midway spots along the sides of the cake. Cut into the cake with a long, sharp knife in a back-and-forth motion, following the toothpicks as a guide. Place the bottom layer, cut side up, on a serving platter and set aside. Filling should be spread over the bottom layer. 8 Place the top of the cake, cut side down, on top of the frosting. Using a metal spatula or the back of a spoon, spread glaze over the top of the cake, allowing some glaze to drip down the edge of the cake. Refrigerate until ready to serve, uncovered. Refrigerate any remaining cake once it has been wrapped with foil.

Tips from the Betty Crocker Kitchens

• To begin, the tale says that the first Boston Cream Pie recipe was developed by a pastry chef working in Boston’s Parker House Hotel in the nineteenth century, when it was placed on the menu as “Boston Cream Pie.” Many renowned recipes are difficult to determine for certain—but the name has undoubtedly persisted, and in 1996, the state of Massachusetts declared this cake to be the official state dessert. tip 2Boston cream “pie” is actually a sponge cake, so named because it bakes up as light and fluffy as a sponge cake when done correctly. Cake consists of two layers that are filled with a creamy vanilla-flavored custard and then covered with a decadent layer of chocolaty frosting. tip 3When cooking the custard, be sure to follow the recipe exactly as written. You want to end up with a pudding-like texture, so boil it for only one minute, according to the recipe instructions. Making your custard up to 24 hours ahead of time can save you time the day of
• Another advice is to create your custard the night before. To make the chocolate glaze for your Boston Cream Pie cake, keep in mind that you should only add the hot water after you’ve withdrawn the chocolate mixture from the heat and whisked in the confectioners’ sugar and vanilla. This will prevent the chocolate from seizing, which is a condition in which the chocolate gets clumpy and loses its velveteen consistency.

Nutrition

510 calories, 21 grams of total fat, 7 grams of protein, 72 grams of total carbohydrate, and 52 grams of sugar

Nutrition Facts

Calories510 190 calories come from fat The total fat content is 21g32 percent. Saturated fatty acids (13 g/63 percent) Trans Fatty Acids 1/2 g Cholesterol115mg 38 percent of the population Sodium400mg 17 percent of the population Potassium230mg 7% of the population Carbohydrates in total (72g24 percent) Dietary Fiber2g10 percent of total calories Sugars52g Protein7g Vitamin A10 percent 10 percent Vitamin A10 percent 10 percent Vitamin C is 0 percent of the total. Calcium is 15 percent of the total.

Exchanges:

3 Fat; 1 starch; 0 fruit; 4 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat; 1/2 high-fat meat; 3 fat; *Percent Daily Values are calculated based on a 2,000-calorie diet

More About This Recipe

• Contrary to its name, this “pie” is actually a sumptuous cake that is absolutely delicious. This homemade recipe is ideal for Boston Cream Pie fans and baking purists alike — however if you’re in a hurry, users have reported that they’ve successfully prepared this using a Betty CrockerTM Super MoistTM yellow cake mix. Using just scratch ingredients, you can make this Boston Cream Pie, which is made up of two layers of sponge cake held together by a custard filling and finished with a thick chocolate frosting. While this dish is undoubtedly a labor of love, it is well worth the effort and will make any birthday, anniversary, or other event that much more memorable! If you’re ready to branch out and try some different varieties of cream pies, we’ve got many more recipes to choose from in this category.

®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

The Original Boston Cream Pie Recipe

Since 1856, the Boston Cream Pie has been a staple of the American culinary landscape. The dish was made and served for the first time at the grand opening of Boston’s Parker House, which is now known as Omni Parker House and is located in the heart of downtown Boston. Today, the Boston Cream Pie is identified as the official state dessert of Massachusetts, surpassing both the Toll House Cookie and the Fig Newton.

What is Boston Cream Pie?

Despite the name, it is not a pie in the traditional sense. The thick chocolate frosting on top of this two-layer golden cake, which is filled with a rich and velvety pastry cream, is what truly distinguishes it from the others. When chocolate was first introduced in the 1800s, it was mostly enjoyed at home as a beverage or in puddings. The dish was initially known as “Chocolate Cream Pie” because of the ingenious way in which it made use of chocolate. After a while, the name was modified, and by 1958, theBoston Cream Piehad grown in popularity to the point that it was included in a Betty Crocker boxed cake mix recipe.

However, if baking isn’t your thing, you can always buy Boston Cream Pie delivery from Goldbelly’s website instead.

Boston Cream Pie Recipe

• 7 eggs, separated
• 8 ounces sugar
• 1 cup all-purpose flour
• 1 ounce melted butter

Pastry Cream

• 1 tablespoon butter
• 2 cups milk
• 2 cups light cream
• 12 cup sugar
• 3 12 tablespoons cornstarch
• 6 eggs
• 1 teaspoon dark rum
• 1 teaspoon vanilla extract

Icing

• Fondant (for white icing): 5 oz.
• 6 oz.
• 3 oz. semi-sweet chocolate, melted

Substitution for Fondant Icing:

• Melted semi-sweet chocolate (6 oz. )
• 2 oz. warm water (optional)

White Icing

• 2 oz. warm water
• 6 oz. semi-sweet chocolate, melted

Directions

2 oz. warm water; 6 oz. semi-sweet chocolate, melted

For the chocolate and white fondant icing

Step 4: Prepare the chocolate fondant by following these instructions: 6 ounces of white fondant should be heated over boiling water until it reaches about 105 degrees. Pour in the melted chocolate. Using water, thin the mixture to a spreading consistency. The white fondant should be warmed over boiling water to approximately 105 degrees, according to package directions. If required, thin with additional water. Fill a piping bag fitted with a 1/8-inch tip with the mixture. Approaches that are different from Step 4: Make a list of all of the things you want to do.

Combine with a warm glass of water.

Water can be used to adjust the consistency.

Then, on top of the cake, use a thin layer of chocolate fondant frosting to cover it completely.

The white lines should be scored with the point of a paring knife, starting in the middle and working your way outwards to the edges.

The final step in making our classic Boston Cream Pie recipe is to press on toasted almonds to finish it off.

To be sure, if you’d like to leave the creation and experience to the professionals at Parker’s Restaurant, pop in the next time you’re in Boston for some delicious meal and a slice of Boston Cream Pie as a dessert.

Post navigation