Boston Cream Pie

Ingredients

• 1/2 cup granulated sugar ((100 grams))
• 1/4 cup cornstarch or cornflour ((32 grams))
• 2 cups whole milk ((480 ml))
• 4 large egg yolks
• 3 tablespoons unsalted butter (sliced into tablespoon-sized pieces (45 grams))
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour (spooned & leveled (250 grams))
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (sliced and at room temperature (115 grams))
• 1 cup whole milk ((240 ml))
• 4 large eggs (at room temperature)
• 2 cups granulated sugar ((400 grams))
• 2 tablespoons vegetable or canola oil ((30 ml))
• 2 teaspoons pure vanilla extract
• 4 ounces semi-sweet chocolate (chopped (113 grams))
• 1 tablespoon light corn syrup ((20 grams))
• 1/2 cup heavy whipping cream ((120 ml))

Instructions

1. 1

   To make the pastry cream: In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.

2. 2

   In a separate large mixing bowl, whisk together the milk and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.

3. 3

   Place the saucepan over medium heat and bring to a boil stirring often (I suggest using a rubber spatula to scrape around the bottom and sides of the pan a few times). Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in the butter, one tablespoon at a time, then stir in the vanilla extract.

4. 4

   Strain the mixture through a fine-mesh strainer into a heat-proof bowl. Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and refrigerate until chilled, about 2 hours.

5. 5

   To make the sponge cake: Preheat the oven to 350°F (180°C). Lightly grease two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.

6. 6

   In a large mixing bowl, sift the flour, baking powder, and salt together. Set aside.

7. 7

   Combine the sliced butter and milk in a large saucepan and place over medium heat, stirring occasionally. Once the mixture starts to simmer, remove it from the heat and set aside to cool slightly.

8. 8

   In a separate large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together until thick and light in color, about 5 minutes. Then, mix in the oil and vanilla extract until well combined.

9. 9

   Carefully fold or mix in the dry ingredients until just combined.

10. 10

    Pour the hot milk and butter mixture over the batter and gently fold it in or mix it in on low speed until just combined.

11. 11

    Pour the cake batter into the two prepared pans and spread it around into one even layer.

12. 12

    Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

13. 13

    Allow the cakes to cool at least 20 to 30 minutes on a wire rack before flipping the pans over to remove the cakes. Set aside and allow the cake layers to cool completely.

14. 14

    To assemble the cake: Once the pastry cream is thoroughly chilled and you are ready to use it, whisk it until it’s smooth. If the pastry cream is too cold, let it sit at room temperature for 15 to 20 minutes.

15. 15

    Level the tops of each cake with a cake leveler or knife, if needed. Place one of the cake layers on a cake stand or a large plate.

16. 16

    Pipe a border of pastry cream around the outside of the cake layer, leaving the outer 1-inch uncovered. Then, add the rest of the pastry cream into the center and spread it out into one even layer.

17. 17

    Gently place the second cake layer upside-down on top of the pastry cream and lightly press it down to help spread the pastry cream filling to the edge.

18. 18

    Refrigerate while you prepare the ganache.

19. 19

    To make the chocolate ganache: Add the chopped chocolate and corn syrup to a large heatproof bowl. Set aside.

20. 20

    Pour the heavy whipping cream into a glass measuring cup and heat in the microwave for 45 seconds to 1 minute.

21. 21

    Pour the warm heavy whipping cream over the chocolate and let it sit for 2 minutes. Start stirring slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.

22. 22

    Allow to cool slightly (about 15 to 20 minutes) or until this ganache has thickened, but is still pourable.

23. 23

    Remove the cake from the refrigerator. Pour the ganache onto the center of the top of the cake and gently spread it around the top.

24. 24

    Refrigerate for 1 to 2 hours to allow the ganache to firm up, then slice, and enjoy!