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Posted by / Sunday, March 15, 2015

Boston Cream Pie #SundaySupper


Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
This week's Sunday Supper theme is Gallo Meals With Meaning so I decided to share my recipe for Boston Cream Pie.
I remember from an early age lusting over the gorgeous Boston Cream Pies at the local Bakery growing up.
Layers of light yellow sponge cake filled with creamy vanilla pastry cream and covered in chocolate ganache combined to make a gorgeous dessert worthy of any occasion.
This particular recipe was 15 years in the making.
When Colt and I first became married I tried many Boston Cream Pie recipes that usually ended in a disaster with an overly dense cake, too sweet of pastry cream and excessively sweet chocolate ganache.
I spent a lot of time over the years perfecting the layers of yellow sponge cake to become light, airy and not overly sweet.
Then I filled it with a rich vanilla lightly sweetened pastry cream and covered it in a rich chocolate ganache.
I opted to make 2 (8") cakes and trim the tops level over the traditional single cake sliced into two.
I will be the first to admit no matter how hard I tried to slice the cake perfectly into two I always ended up with two uneven pieces of cake.
By trimming the tops level and filling with pastry cream the finished slices turned out equally as stunning as the local bakery with much less trouble.
One of our favorite wines to enjoy with Boston Cream Pie is Gallo Family Vineyards Merlot with a dry full bodied velvety texture to compliment the chocolaty rich dessert.
For those that prefer a white wine I like to serve Gallo Family Vineyards Chardonnay it's a great versatile light wine with notes of citrus, hints of vanilla and a just dash of oak.
Whether you decide to make this Boston Cream Pie and serve with a glass of Merlot to surprise the one you love or share with company it's sure to have meaning and leave lasting memories with every bite.

Preheat oven to 350 degrees.
Butter 2 (8") cake pans and line with parchment paper rounds. Butter parchment paper and set aside.
Cream together 2/3 cup Cold Butter and 1 1/3 cup Granulated Sugar until light and creamy.
Add 2 whole Eggs and 1 Egg Yolk, one at a time beating well between each addition.
Scrape sides of bowl as needed.
Add 2 teaspoons Pure Vanilla Extract and beat until well combined.
Mix in 2 teaspoons Baking Powder and scrape sides of bowl.
Add 2 cups All-Purpose Flour and 1 1/4 cups Hot Milk. Stir until combined being careful not to over mix.
Divide batter evenly between 2 prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of cake comes out clean.
Allow cake to cool for 10 minutes before inverting onto a cooling rack to finish cooling.
To make the Vanilla Pastry Cream: Whisk together 1/4 cup All-Purpose Flour and 1/3 cup Granulated Sugar until well combined.
Slowly whisk in 1 cup milk and stir until well combined.
Bring to a simmer and cook until thickened.
Whisk 3 Egg Yolks and whisk in 1 cup of hot pudding mixture a 1/4 cup at a time into egg yolks.
Return egg yolk mixture to pan and mix until well combined. Return to a simmer and cook for about 2-3 minutes until thickened.
Remove from heat. 
Add 1 teaspoon Pure Vanilla Extract and 2 tablespoons Softened Butter, whisk until well combined and let cool for 15 minutes.
To make Chocolate Ganache: In a small saucepan combine 5 Tablespoons Heavy Whipping, 3 tablespoons Strong Brewed Coffee and 1 tablespoon + 2 teaspoon Corn Syrup.
Bring to a simmer, remove from heat and stir in 3/4 cup Chocolate Chips and a pinch of Sea Salt.
Stir together until smooth.
Allow to cool for 10-20 minutes before using.
To assemble cake trim tops of cakes level.
Place 1 cake bottom side down on a cake plate and cover with pastry cream.
Place second cake layer cut side down.
Grab a glass of Gallo Family Vineyards Merlot and smother cake in Chocolate Ganache, allow chocolate to run over the edges.
Refrigerate until ready to serve.
Boston Cream Pie not only looks stunning but tastes even more amazing.
Allow cake 30 minutes to come to room temperature before serving.
Enjoy with a glass Gallo Family Vineyards Merlot or Gallo Family Vineyards Chardonnay with the ones you love.

You can find links on the Gallo Website to all the Meals With Meanings.

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Boston Cream Pie

Recipe by Serena Bakes Simply From Scratch

A light yellow sponge cake filled with vanilla pastry cream and covered in chocolate ganache. Boston Cream Pie is an stunning dessert worthy of any occasion.
Prep time: PT1H0M
Cook time: PT30M
Total time: PT1H30M
Yield: 12 Servings
Ingredients

For Yellow Sponge Cake:
  • 2/3 cup Cold Butter Plus Soft Butter For Greasing Pan
  • 1 1/3 cups Granulated Sugar
  • 2 whole Eggs
  • 1 whole Egg Yolk
  • 2 teaspoons Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Sea Salt
  • 2 cups All-Purpose Flour
  • 1 1/4 cup Hot Whole Milk (Scalding)
For Vanilla Pastry Cream:
  • 1/4 cup All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 1 cup Whole Milk
  • 3 whole Egg Yolks, Beaten
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Softened Butter
For Chocolate Ganache:
  • 5 tablespoons Heavy Whipping Cream
  • 3 tablespoons Strong Brewed Coffee
  • 1 tablespoon plus 2 teaspoons Corn Syrup
  • 3/4 cup Dark Chocolate Chips
  • 1 pinch Sea Salt
Cooking Directions
  1. For Yellow Sponge Cake Layer: Preheat oven to 350 degrees. Butter 2 (8") round pans, line bottoms with parchment paper and butter parchment paper. Set aside.
  2. Cream together 2/3 cup cold butter and 1 1/3 cups Sugar until light and creamy.
  3. Add eggs and egg yolk 1 at a time beating well between each addition. Scrapes side of bowl as needed.
  4. Stir in vanilla.
  5. Mix in baking powder and sea salt. Stir until well combined.
  6. Add all of the flour and hot milk. Stir just until combined being careful not to over mix.
  7. Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick inserted into the center of cake comes out clean.
  8. Allow cakes to cool for 10 minutes before inverting onto a cooling rack to finish cooling. Allow cake to cool completely. Cake can be covered and stored overnight.
  9. To make Vanilla Pastry Cream: In a medium sized saucepan whisk together 1/4 cup All-Purpose Flour and 1/3 cup Sugar until well combined. Slowly stir in 1 cup Milk whisking well to prevent lumps. Cook over medium heat until bubbling and thickened. Remove from heat while whisking into egg yolks to prevent burning.
  10. Whisk 1 cup of thickened flour/milk mixture into egg yolks 1/4 cup at a time. Whisk egg yolk mixture back into pan and return to a simmer. Cook an additional 2-3 minutes until thickened.
  11. Remove from heat and stir in 1 teaspoon of vanilla and 2 tablespoons butter. Mix until well combined. Allow to cool for 15 minutes.
  12. To make Chocolate Ganache: In a small saucepan combine heavy whipping cream, strong brewed coffee and corn syrup. Stir until combined and bring to a simmer. Remove from heat, stir in chocolate chips and sea salt. Mix until smooth and allow to cool for 10-20 minutes before using.
  13. To assemble Boston Cream Pie: Trim rounded top off of cakes and remove parchment paper bottom. Place 1 cake bottom side down on a cake stand, cover with vanilla pastry cream and place remaining cake layer cut side down over pastry cream. Cover with chocolate ganache allowing ganache to run down sides of cake.
  14. Refrigerate until ready to serve. Allow cake 30 minutes to come to room temperature before serving.



For more information on Gallo Family Vineyard Wines and menu pairing ideas please visit their website http://www.gallofamily.com/. For more information of store locations and purchase please click here. You can connect with The Gallo Family Of Wines on FacebookTwitterInstagram,  and YouTube



Make sure to read all the other wonderful recipes with Meaning for #SundaySupper.

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18 comments:

  1. I'm so glad you shared this recipe because I also love Boston Cream Pie but have yet to find just the right recipe for it. Looks like my search is over.

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  2. I love how you have perfected this recipe! I always want to make a similar pie for my parents, and have yet to. THIS will be the one I need to finally try!

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  3. I love the vanilla cream filling in your cake! I will definitely bake this for my family and friends!

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  4. Whoa, this looks SO much better than any Boston cream pie I've ever made! Swooning at every delicious component!

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  5. What a gorgeous recipe and photography! Drooling.

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  6. I love Boston Cream Pie! I want to take a big bite of yours now! Perfect recipe!

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  7. Boston Cream Pie is my hubs's absolute favorite thing in the whole world! He loves it and he loves the pastry cream with vanilla instead of rum like you made it here. I'll definitely be making this for him. Thanks for a delicious recipe, Serena!

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  8. This cake sounds absolutely amazing! I love that thick layer of pastry cream and the beautiful light sponge. A must try!

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  9. This just looks ridiculously yummy! That chocolate running down... and creamy filling... oh my YES! Isn't it funny how those bakery windows are still a memory from our childhood? I still have those memories too!

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  10. Glorious recipe. Glorious cake. Glorious photos!

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  11. That's a perfect cake. Looks so soft and delicious!

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  12. Every time I see this cake I tell Kevin that I have GOT to make it. It looks soooooo good. He of course points out that we are trying to lose weight. Ppffftttt who cares? I need this cake in my life!

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  13. Boston Cream Pie is wonderful IF it's done right. It looks like you have done it RIGHT. Delicious! Great job!

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  14. I have always wondered why it was called Boston Cream PIE when it is a cake! Regardless, I now crave a slice of YOURS!

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  15. What a gorgeous Boston Cream Pie! Absolute perfection!

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  16. This looks like the most beautiful and best recipe of a Boston Cream Pie that I have seen! I need to make this.

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Welcome!

Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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