Boston cream piewith cream and chocolate topping
Classic Boston cream pie with a light buttery cake, vanilla custard cream in the center, and chocolate topping that delicately reaches the edges.
Despite its name, this preparation is a layered cake. The layers need to cool completely, the cream must be cooked until it holds its shape when cut, and the topping is applied warm to spread without melting the filling. The final resting time integrates the three textures and keeps the slices clean.
Ingredients
Cake
Cake and cream
Cream
Topping
Cake
Preparation
Bake the cake
Beat butter and 170 g of sugar, add 3 eggs, then 220 g of flour, salt, and 150 ml of milk; bake at 180 °C for 30 to 35 minutes.
45 minutesMake the cream
Infuse 500 ml of milk with vanilla; cook with 4 egg yolks, 90 g of sugar, and 40 g of flour until thickened and bubbling.
25 minutesCool the components
Cover the cream directly and cool; unmold the cake and let it reach room temperature completely.
90 minutesFill the cake
Divide the cake into two layers, spread the cold cream in the center without reaching the edge, and replace the top.
15 minutesCover and set
Heat the fresh cream, mix cocoa and 30 g of sugar, pour in the center and spread; refrigerate for 90 minutes.
100 minutes
Substitutions
The cake can be baked in two equal pans; the cocoa topping preserves the classic profile of this version.
Storage
Store covered under refrigeration and leave out for 15 minutes before serving.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
