Boston Cream Pie

A true American Staple – A light buttery cake layered with Creme Patissière, covered with a Chocolate Butter Icing.. how bad can that be !
This is an old recipe from the 60s and still delicious today… Unfortunately, you cannot find it anywhere… Here is the recipe !

INGREDIENTS

BUTTERMILK LAYER CAKE
2 1/3 Cups sifted cake flour
1 1/2 teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon Salt
170 Gr. unsalted butter
1 1/3 Cups Sugar
3 Large Eggs
1 Cup Buttermilk

METHOD
Preheat your oven at 180 Celsius – Butter and flour two round 22cm cake pans. I also place a buttered parchment paper at the bottom of each one, to ensure they come off easily.
Sift and whisk together the cake flour, baking powder, baking soda and salt over a large bowl.
Using a stand mixer, beat the butter and sugar until creamy and pale. Gradually add the eggs, one a time, ensuring each one is fully incorporated.
Add the vanilla and mix well
Beating at low speed, add the flour mixture in 3 parts, alternating with the buttermilk.
Bake for 25 to 30 minutes, until a skewer/toothpick comes out clean.
Let the cakes cool – Once completely cool, cover the first cake with the creme patissiere.

CREME PATISIERE
In a large bowl, using a hand held mixer, beat in the following ingredients until thick and pale – About 2 minutes.
4 Large Eggs yolks
1/3 Cup Sugar
2 Tablespoons all purpose flour
2 Tablespoon Cornstarch

Meanwhile, combine in a medium saucepan and bring to a simmer
1 1/3 Cups Milk
1 Teaspoon Vanilla

Pour 1/3 of the milk into the egg preparation and mix rapidly to ensure the eggs do not cook.
Add the remaining milk in two parts and return to saucepan. Bring to a boil and when it starts to thicken and bubble up, cook for 45 seconds.
It should be quite thick. Cover with a cling film and let it cool completely.
Once cooled, spread over the first cake layer and place in the fridge for 1 hour. Once cool, place the 2nd cake on top and pour the chocolate butter icing.

QUICK CHOCOLATE BUTTER ICING
In a bain-marie (double boiler) melt the following :
85 Gr. Unsweetened chocolate coarsely chopped
45 Gr. Unsalted butter (3 Tablespoons)
Add 1/4 cup of Hot coffee / cream or milk
1 Teaspoon Vanilla
Mix well and add 2 cups icing sugar and mix well.
The mixture should be quite runny, so pour it on top fo the cake.

Place in the fridge for an hour or so…
There is something about that cake, … it taste even better the following day.


2 thoughts on “Boston Cream Pie

Add yours

  1. Excellent idea to include the Boston Cream Pie amongst all these delicious recipes. Living in France, I mentioned it to some friends and now I can make it !

    Like

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