Name: Boston Cream Pie
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 10
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(spooned & leveled); 1/4 cup (4 Tablespoons; 56g) unsalted butter, cut into 4 pieces; 1 and 1/2 teaspoons pure vanilla extract; Sponge Cake:; 1 and 1/2 cups (188g) all-purpose flour(spooned & 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

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(spooned & leveled)

1/4 cup (4 Tablespoons; 56g) unsalted butter, cut into 4 pieces

1 and 1/2 teaspoons pure vanilla extract

1 and 1/2 cups (188g) all-purpose flour(spooned & 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

1/2 cup (120ml) heavy cream

2 Tablespoons light corn syrup

4 ounces (113g) bittersweet chocolate, finely chopped

Boston Cream Pie

Ingredients

Pastry Cream

Sponge Cake

Chocolate Glaze

Steps

Nutrition Facts