Believe it or not, my first encounter with Boston cream pie was in the form of a doughnut. I couldn’t remember the details except that having chocolate ganache on the top and custard filling in lightly sweet doughnut were irresistible.
Boston cream pie is unfortunately not a pie at all, but a cake. I like both, so I don’t mind if it is named a pie or a cake. I used foolproof Martha Steward’s recipe to be on the safe side, and it worked out fine. Since I made it for a friend’s birthday, I wanted it to look more festive. So, I decided to put some strand sprinkles on the top to make them look like confetti. However, I did not see any bright color ones in the supermarket aisle and ended up with 100′s and 1000′s. If you have never heard of hundreds and thousands, they are basically colorful sprinkles that have the shape of tiny balls. I think the name really suits them as there are always hundreds and thousands of them. The more the merrier!
I also used mini cake bunting, which I have always wanted to do since ages ago. Due to lack of materials and equipment, I just made mine from an online template I found here. Although the birthday cake was quite simple, but I was happy with the final result. I hope the birthday girl enjoyed it, too.
Boston and Cream Pie
Recipe from Martha Stewart
- 2 cups milk
- 1/2 cup sugar
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- Pinch of salt
- 6 tablespoons cornstarch
- 2 tablespoons unsalted butter, plus more for pan
- 1 1/4 cups sugar, plus more for pan (I only put 1 cup of sugar)
- 1 1/4 cups sifted cake flour (I used 1 1/4 tsp cake flour + all purpose flour to fill 1 1/4 cups for substitute)
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 7 tablespoons heavy cream
- 3 ounces dark chocolate, coarsely chopped
- In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil.
- Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight.
- Preheat oven to 350 F (180 C). Lightly butter a 9-by-2-inch round cake pan, and line with parchment paper. Butter parchment, and sprinkle with sugar, tapping out excess; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.
- Meanwhile, heat milk and butter until hot in a small saucepan over medium heat; being careful not to boil the milk. Remove from heat, and stir in vanilla. With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to prepared pan.
- Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely.
- In a small saucepan over medium heat, bring heavy cream to a boil.
- Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.
To assemble the cake:
- Beat with a stiff whisk until cream is smooth.
- Split cake in two even layers; spread bottom half with the pastry cream filling. Top with remaining layer.
- Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.