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Boston Cream Pie Recipe

Sunday, June 24, 2012


1 box yellow cake mix

Pastry Cream:
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons instant flour (recommended: Wondra)
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter

8 ounces semisweet chocolate, finely chopped
1 cup heavy cream


Bake 2 cakes according to package instructions in a 3-inch deep cake pan. Once baked, remove from the oven and cool on a wire rack. Once cooled, take a long serrated knife and slice each cake in half to form 4 separate disks.

Pastry Cream:

Pour the milk, 1/4 cup sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining 1/4 cup sugar in a bowl and whisk until light in color. Add the flour, vanilla extract and the salt to the egg yolks and mix to combine. When the milk just begins to boil, remove from heat. Very slowly temper the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, pour all of the yolk mixture into the saucepan over medium heat. Using a whisk, mix as it heats, making sure to reach all of the corners of the pan when stirring. Bring the mixture to a boil. Let it boil for about 1 minute, stirring constantly. The mixture will be thick. Remove from heat and add the butter. Strain the pastry cream through a fine strainer. Put it into a bowl and cover directly with plastic wrap to prevent a skin from forming on the cream. Refrigerate to chill for at least 1 hour before using.


In a small saucepan, over low heat bring the cream to a boil. Add the chocolate to a small bowl and pour in the hot cream. Stir until smooth, then allow to cool slightly.


Spread cooled pastry cream on the top of 3 of the cake layers. Put each disk of cake on top of each other, leaving the last cake disk untouched. Press the cake firmly. Put the cake on a wire rack with a sheet tray underneath. Pour the slightly cooled ganache on top of the cake being sure the ganache covers the whole cake. Allow to cool in the refrigerator or at room temperature. Put any remaining pastry cream in a piping bag with a star tip and use to decorate the top. Slice the cake and serve


I would just assemble the cake on your cake plate instead of putting it on the wire rack over a sheet tray. Otherwise I don't know how you would move the finished cake to the cake plate.

Instead of covering the whole cake with the ganache, I just pour it all over the top and let it drizzle down the sides of the cake.

You can also substitute the cream filling using vanilla pudding.
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Member Comments About This Blog Post
    I put stripe of Wax paper around the sides of my cake plate and put the cake on with most of the strips hanging out the sides, Just a very small amount stays under the cake bottom. When you are all done you pull out the wax paper and your cake plate is clean all around and looks great.
    Thanks for reading and commenting on my Blogs. I was happy to read you are making the bird, that is an exciting honor for sure. DH and I will be home here in Maine since his hip will be hurting even more after a 7 hour drive through the mountains. With the short day light we have to get there from Dawn till dusk, this is hunting season so we do not travel at dusk any more. DH is taking pain killers so i could drive but my tailbone has become arthritic and so far nothing stops the pain of sitting for a long time. HUGS enjoy your day Pat in Maine. emoticon emoticon emoticon emoticon
    3177 days ago
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