Boston Cream Pie

Made this a few days ago and it looks and tastes amazing. Sponge baked fine in 8 inch pans, pastry creme tasted great. Well balanced flavours!! Thank you for another successful and delicious cake!

Completely from-scratch with homemade pastry cream, buttery sponge cake, and shiny chocolate glaze, this classic Boston cream pie recipe is supremely decadent and satisfying.

Prep Time : 4 hours 

Cook Time : 30 minutes 

Total Time : 6 hours 

Yield : serves 10-12

INGREDIENTS

PASTRY CREAM

• 2 cups (480ml) half-and-half
• 6 large egg yolks, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/8 teaspoon salt
• 1/4 cup (31g) all-purpose flour (spoon & leveled)
• 1/4 cup (4 Tablespoons; 60g) unsalted butter, cut into 4 pieces
• 1 and 1/2 teaspoons pure vanilla extract

SPONGE CAKE

• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
• 1 and 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup (180ml) whole milk
• 6 Tablespoons (85g) unsalted butter
• 1 and 1/2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 and 1/2 cups (300g) granulated sugar

CHOCOLATE GLAZE

• 1/2 cup (120ml) heavy cream
• 2 Tablespoons light corn syrup
• 4 ounces (113g) bittersweet chocolate, finely chopped

INSTRUCTIONS

• Get The Full Recipe of Boston Cream Pie @ sallysbakingaddiction.com

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