Boston Cream Pie

Making Boston Cream Pie Ahead

Refrigerate up to 3 days in a covered container. It does not freeze well once assembled.

Boston Cream Pie: The Method

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1. Make the pastry cream first. Heat the milk with the vanilla until steaming. Whisk the yolks, sugar, cornflour and salt in a bowl until pale.

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2. Pour a third of the hot milk into the yolks whisking constantly, then return everything to the pan.

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3. Cook over medium heat, whisking without stopping, until it thickens and then bubbles for a full 45 seconds. That boil is what kills the enzyme that would otherwise thin it again.

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4. Off the heat, beat in the butter. Press cling film onto the surface and refrigerate at least 3 hours until firm.

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5. For the sponge, heat the oven to 170°C / 340°F fan and line two 20 cm tins. Whisk the flour, baking powder and salt.

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6. Beat the butter and sugar 4 minutes until pale, then add the eggs one at a time with the vanilla.

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7. Fold in the dry ingredients in three additions alternating with the milk, starting and finishing with flour.

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8. Divide between the tins and bake 24 to 28 minutes until a skewer comes out clean. Cool 10 minutes in the tins, then turn out and cool completely.

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9. Beat the chilled pastry cream smooth with a spatula and spread it over one sponge, stopping 1 cm from the edge. Set the second sponge on top and chill 30 minutes.

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10. For the glaze, heat the cream and syrup until steaming, pour over the chocolate, wait 2 minutes, then stir from the centre out until glossy.

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11. Cool the glaze to about 35°C / 95°F, pour it into the middle of the cake and let it find its own way over the edge. Chill 20 minutes before slicing.

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Related guide: Prep, cook and total time.

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A Few Pointers

• Boil the pastry cream for a full 45 seconds. Under-cooked, it will loosen in the fridge.
• Cold cake, cool glaze. Warm glaze on warm sponge runs straight off onto the plate.
• Level the sponges with a bread knife if they have domed, or the top layer slides.

Serving Ideas

Strong black coffee · A glass of cold milk · Fresh raspberries

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.