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Boston Cream Pie

Happy 2013 Foodies!!! :)
2012 has been an amazing year… food-wise. I think I’ve mastered quite a few techniques in my quest to become a fancy food blogger! :D I’ve spent many an hour waiting for yeast to work its magic, chocolate to cool down, frosting to become gooey, caramel to not burn so quickly…. coming out of all the challenges successfully! Besides the ‘cooking’ part, I’ve made new friends along the way. All in all, 2012 has been amazing. I can’t complain. I hope 2013 proves to be just as lucky. :D

I promise to post many quick, easy and healthy recipes starting tomorrow. (I’ve gotten so many requests for healthy recipes which made me realize the lack of them on my blog!) But I’d like to start the year on a sweet note! :D And hence, I present to you my BOSTON CREAM PIE.
Technically, it is just a simple cake filled with custard and topped with Chocolate Ganache. You’ll have to ask the late Armenian-French chef M. Sanzian who created this dessert as to why he named this pudding and cake combination a ‘Pie’. But for me, the names aren’t as intriguing as the recipe itself. The fact that I’ve already tried all the elements of this dessert separately and successfully only increased my confidence to try the Boston Cream Pie.
And I’m so glad I did! I mean, look at this thing… Who would say no to a slice of this Ultimate piece of cream & chocolate?! I nailed every layer of the dessert perfectly. (and yes, this time I meant to brag! :P) The 2 layers of vanilla sponge cake, one layer of crème pâtissière (which is just a vanilla flavored custard) and the chocolate glaze… for which I made my Chocolate ganache.

Follow my recipe step by step and you’ll have your Boston Cream Pie in no time! :)

STEP I: Vanilla Sponge Cake

Grease and line a round cake tin. Preheat the oven to 160 C / 320 F

Sift the flour & custard powder twice (this is just to catch lumps & incorporate air into the flour to make the texture spongy)

Add the sugar to the curd

Mix well. (Creaming technique – beat the mixture clockwise & fast)

Beat till the sugar dissolves. (I used granulated sugar. If you’re using powdered, you’ll have to beat less)

Add the baking powder, baking soda, salt, mix & set aside for 5 minutes.
   

You’ll find bubbles starting to form on the yogurt mixture.

Then add the oil and vanilla & mix well.

Add the flour mix in batches making sure the flour is well incorporated into the wet mix.

Make a smooth batter.

OPTION ONE: Bake the cake, cut it in half.
OPTION TWO: Divide the batter and make two perfect cakes.

I opted for option 2. I wasn’t sure of the cutting in half perfectly. SO I baked in two batches.

Bake for 20 minutes or until the cake is completely cooked through.

Let both the layers cool completely.

STEP II: Crème Pâtissière (Vanilla Cream)

You can make your own version of the vanilla cream or custard. Here’s what I used to make an Eggless Creme Patissiere -

Add custard powder (or cornflour / all purpose flour) to a bit of milk

Mix it well

Bring the rest of the milk to a boil

Add the custard powder + milk mixture slowly

Constantly keep stirring the mixture.

Keep stirring until it thickens and coats the back of the spoon

Strain it to avoid lumps & let it cool to room temperature

Take butter at room temperature (it should be soft)

Add powdered sugar to it

Beat well to form a creamy mixture

Add the cooled custard & a drop of vanilla essence

Mix gently, making sure everything is well combined

Set to chill until use (not freezer)

STEP III: Chocolate Topping
You can use ANY chocolate frosting of your choice. It could be a ganache, buttercream or even store bought chocolate sauce!
For the ganache, bring the cream upto a boil (you can add a spoon of butter to make it glossy)

Add it to a bowl of chopped chocolate

Let that sit without disturbing it for 2-3 minutes

Then whisk it well to form a smooth sauce
STEP IV: Assembling the PIE

To the lower layer of the cake, add the Vanilla Cream as prepared in STEP II. Add to the middle, leaving at least 2-3 inches on the side

Place the top layer on the cream and gently press

Pour the chocolate topping all over

Let it drip to the sides

Slice & serve!

Boston Cream Pie
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Serves: 6-8 slices
Ingredients
This recipe makes a tiny 6 inch Pie. Adjust all the amounts proportionately for a bigger cake.
For the Sponge Cake
  • ½ cup (100 gms) All Purpose Flour
  • 2 TBsp Vanilla Custard Powder (or cornstarch)
  • ⅓ cup (60 gms) Granulated Sugar (or powdered sugar)
  • ½ cup (100 ml) Thick Curd (Plain Yogurt or Sour cream)
  • ½ cup (60 ml) Vegetable Oil
  • ¼ tsp Baking Powder
  • ¼ tsp Baking soda
  • a pinch of salt
  • a pinch of edible yellow color (optional)
For the Vanilla Cream Filling
  • ½ cup (100 ml) Milk
  • 1 TBsp Vanilla custard powder (or cornstarch)
  • ¼ cup (50 gms) Softened Butter (room temperature)
  • ⅓ cup Powdered Sugar (adjust according to taste)
  • a drop of Vanilla essence
For the Chocolate sauce
  • ¼ cup (50 gms) chopped Chocolate (chocolate chips)
  • ⅓ cup (60 ml) Cream (heavy, half & half or even milk)
Instructions
STEP I: Vanilla Sponge Cake
  1. Grease and line a (6 inch) round cake tin & Preheat the oven to 160 C / 320 F
  2. Sift the flour & custard powder twice (this is just to catch lumps & incorporate air into the flour to make the texture spongy)
  3. Cream the curd and sugar together until sugar dissolves. (I used powdered sugar. If you’re using granulated, you’ll have to beat longer)
  4. Add the baking powder, baking soda, salt, mix & set aside for 5 minutes.
  5. You’ll find bubbles starting to form on the yogurt mixture.
  6. Then add the oil and vanilla & mix well.
  7. Add the flour mix in batches making sure the flour is well incorporated into the wet mix. Make a smooth batter.
  8. OPTION ONE: Bake the cake, cut it in half.
  9. OPTION TWO: Divide the batter and make two perfect cakes.
  10. Bake for 20 minutes or until the cake is completely cooked through.
  11. Let both the layers cool completely.
STEP II: Crème Pâtissière (Vanilla Cream)
  1. ***You can make your own version of the vanilla cream or custard. Here’s what I used to make an Eggless Creme Patissiere -
  2. Add custard powder (or cornflour / all purpose flour) to a bit of milk & mix it well
  3. Bring the rest of the milk to a boil
  4. Add the custard powder + milk mixture slowly
  5. Constantly keep stirring the mixture.
  6. Keep stirring until it thickens and coats the back of the spoon
  7. Strain it to avoid lumps & let it cool to room temperature
  8. Take butter at room temperature (it should be soft)
  9. Add powdered sugar to it
  10. Beat well to form a creamy mixture
  11. Add the cooled custard & a drop of vanilla essence to the creamed butter
  12. Mix gently, making sure everything is well combined
  13. Set to chill until use (not freezer)
STEP III: Chocolate Topping
  1. You can use ANY chocolate frosting of your choice. It could be a ganache, butter cream or even store bought chocolate sauce!
  2. For the ganache, bring the cream upto a boil
  3. Add it to a bowl of chopped chocolate
  4. Let that sit without disturbing it for 2-3 minutes
  5. Then whisk it well to form a smooth sauce
STEP IV: Assembling the PIE
  1. To the lower layer of the cake, add the Vanilla Cream as prepared in STEP II. Add to the middle, leaving at least 2-3 inches on the side
  2. Place the top layer on the cream and gently press
  3. Pour the chocolate topping all over
  4. Let it drip to the sides
  5. Slice & serve!
IMPORTANT NOTE:
  1. Do not over beat the butter while making the cream. It will split. Just beat enough to make it creamy

Enjoy!

About the author: Food Blogger, Recipe developer, Meal Planner .. and Chief Eating Officer! ;-)

{ 8 comments… add one }

  • Neel|Eastern aroma January 8, 2013, 8:12 pm

    This sounds great! Of course, I read it while eating a kale salad with carrots (sigh, January).

  • Archana January 5, 2013, 9:41 pm

    Love the cake. Wish I was celebrating new year with this cake.:)

  • Bindu January 5, 2013, 5:28 am

    Loved it

  • Bindu January 5, 2013, 5:27 am

    Five stars it came out great

  • annie January 3, 2013, 10:41 pm

    Awesome recipe!!
    looks yummy!!

  • Faseela January 3, 2013, 3:44 pm

    Kavi, really amazing recipe….yum

  • Arthy Suman January 3, 2013, 2:18 pm

    I love boston cream….especially in doughnuts…but I know how this would taste….

  • Vimitha January 3, 2013, 11:14 am

    Can i have a slice. Looks so rich n yum

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