- Dosage per 2 molds of 20-22cm
- for base
- for cream
- For interview
- for the bath
Preparation: 40 minutes
cooking: 35 minutes
total: 1 hour 15 minutes + 3-4 hours break
How to make Boston Cream Pie
First, prepare the base. Cream the butter and sugar until you get a foamy mixture.
Once whisked well, add eggs one at a time and mix thoroughly before adding the next egg.
Gradually add the sifted flour, cornstarch, yeast and finally add the vanilla.
Grease the two molds with butter and flour, divide the mixture in half between the two molds, level the surface and cook in a preheated static oven at 170-180°C for 25-30 minutes.
You can also use one single 22 cm high mold, cook everything together at 170°C for 40-45 minutes, and cut into two discs after cooking.
Once cooked, let it cool.
Meanwhile, prepare the cream. Mix the yolks with sugar and add the flour.
Add the warm milk, transfer to a milk pan and simmer over low heat, stirring constantly, until the mixture becomes thick and creamy.
Return to bowl and cover with plastic wrap to cool.
Prepare the syrup by boiling water with sugar, rum and lemon.
Place the first disc on a plate, moisten it with a little syrup, cover with cream, lightly moisten the second disc as well, and then close it.
To make things easier, I used adjustable circles to hold the cake together without making a mess.
Let rest in the refrigerator for at least 30 minutes.
Finally, move on to decoration. Coarsely chop (or crumble) the chocolate, bring the cream to a near boil, then pour over the chocolate and stir until completely melted.
Put the cake back and pour the ganache over it, covering the entire top and letting it run a little along the edges, then put it back in the fridge for another 30 minutes.
Boston cream pie is completed. All that’s left to do is provide it.