Boston Cream Pie is two layers of sponge cake with pastry cream in between and a chocolate glaze poured over the top.
INGREDIENTS
PASTRY CREAM
- 2 cups half-and-half
- ½ cup (100g) granulated sugar, divided
- 1 pinch salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons (½ stick or 57g) unsalted butter, cold and cut into four pieces
- 1½ teaspoons vanilla
SPONGE CAKE
- ½ cup (50g) cake flour
- ¼ cup (31g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons milk
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla
- 5 large eggs, room temperature and divided
- ¾ cup (150g) granulated sugar, divided
CHOCOLATE GLAZE
- 1 cup (238g) heavy cream
- ¼ cup (85g) light corn syrup
- 8 ounces semi-sweet chocolate, chopped into small pieces
- ½ teaspoon vanilla extract
INSTRUCTIONS
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