Boston Cream Pie
Ingredients
- 2 pcEgg (whole)
- 75 gWhite sugar (for the cake)
- 75 gWheat flour (sifted)
- 25 gUnsalted butter (melted)
- 0.5 tspBaking powder
- 250 mlWhole milk
- 20 gCorn starch
- 0.5 tspVanilla extract
- 75 gDark chocolate (chopped)
- 75 mlLiquid cream
Method
A light, airy sponge cake that melts in the mouth, filled with a smooth, golden pastry cream. The dark chocolate glaze provides an intense shine and a silky texture that coats the whole dessert.
- 1
Whisk eggs and sugar until the mixture triples in volume and forms a ribbon. Gently fold in flour, baking powder, and melted butter using a spatula. Bake at 180°C until a knife blade comes out clean.
- 2
Heat milk with vanilla. Whisk egg yolks with sugar and cornstarch, then pour the hot milk over. Thicken over medium heat, stirring constantly until the cream coats the spoon and is perfectly smooth.
- 3
Bring heavy cream to a boil and pour over chopped dark chocolate. Wait one minute then stir gently from the center to obtain a glossy and smooth emulsion.
- 4
Cut the cooled cake into two layers. Spread the cold pastry cream on the first layer, place the second on top. Pour the warm glaze over the top, letting it slightly drip down the sides.
Frequently asked questions
How do you get this dish right?
- The pastry cream must be completely cold before assembly to prevent the cake from getting soggy.
- Use at least 60% cocoa chocolate for a perfect contrast with the sweetness of the cake.
How long does this dish keep?
Keep refrigerated. Take out 15 minutes before serving so the chocolate regains its softness.
