boston cream pie

This Boston Cream Pie Cheesecake has vanilla cake, chocolate ganache filling, creamy vanilla cheesecake, and it's topped with more chocolate ganache &amp; pastry cream! An upgraded classic.

Boston Cream Pie Cheesecake

(56 grams) salted butter, room temperature

(104 grams) sugar

(58 grams) sour cream, room temperature

tsp vanilla extract

(98 grams) all purpose flour

tsp baking powder

(60 milliliters) milk, room temperature

tbsp (15 milliliters) water, room temperature

| 1 cup) semi sweet chocolate chips

(120 milliliters) heavy whipping cream

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

chocolate chips

tbsp (135 milliliters) heavy whipping cream

tbsp corn syrup

tbsp (78 grams) sugar

cornstarch

(240 milliliters) milk

tbsp (14 grams) salted butter

Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.
2.

To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
3. A

d the sour cream and vanilla extract and mix until well incorporated.
4. A

d the egg whites and mix until well combined.
5. C

mbine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated.
6. A

d the milk and water and mix until well incorporated.
7. A

d the remaining dry ingredients and mix until well incorporated and smooth.
8. S

read the cake batter evenly into the bottom of the prepared pan.
9. B

ke for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
TO MAKE THE CHEESECAKE FILLING:

=&#8221;instruction-step-11&#8243;>10. While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
11.

eat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips and add the vanilla extract. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
12.

dd the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
13.

dd the sour cream and vanilla extract mix on low speed until well combined.
14.

dd the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15.

hen the cake layer has cooled, reduce the oven temperature to 300°F (148°C). Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking.
16. Reset

he springform pan edges around the cake, then pour the chocolate mixture on top of the cake. Spread it into a fairly even layer, keeping it about a half inch or so away from the edge of the cake so that it stays in the center.
17. Add th

cream cheese filling to the pan, beginning with the edges where the gap between the chocolate and the edge of the pan is, then fill in the center. The pan will be fairly full.
18. Prepar

the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
19. Bake for

1 hour 15 minutes. The center should be set, but still jiggly.
20. Turn off

the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
21. Crack th

door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
22. Remove t

e cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO MAKE THE TOPPINGS:

ction-step-24&#8243;>23. While the cheesecake cools, make the toppings. To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
24. Heat the

heavy whipping cream until it begins to boil, then pour it over the chocolate chips and add the corn syrup and vanilla extract. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set in the fridge to cool completely.
25. To make

he pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
26. Add the

ugar, cornstarch and milk to a large saucepan and mix until smooth.
27. Cook, st

rring continuously, over medium-high heat until mixture begins to thicken and bubble.
28. Reduce h

at to medium and simmer for 2 minutes. Remove from heat.
29. Add a li

tle bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
30. Place the

an back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
31. Remove fro

heat and add butter and vanilla extract. Stir until smooth, then cover and set in the fridge to cool completely.
TO PUT IT ALL TOGETHER:

ion-step-33&#8243;>32. Remove the chocolate ganache from the fridge and put it into a piping bag fitted with your preferred piping tip. I used Ateco tip 849. If it seems a little firm, microwave for 5-10 seconds, just until it’s soft enough to use for piping.
33. Pipe the gana

he around the edge of the cheesecake.
34. Add the pastr

cream to the center of the cheesecake and spread evenly.
35. Cover the che

secake and refrigerate until ready to serve. Cheesecake is best for 2-3 days.

https://content.jwplatform.com/videos/izFRcm5x.mp4

This Boston Cream Pie Cheesecake recipe has vanilla cake, homemade chocolate ganache filling, creamy vanilla cheesecake, and it’s topped with more chocolate ganache & pastry cream! An upgraded version of classic Boston cream pie!

Originally invented in the 1800's at Boston's Parker House Hotel, the Boston Cream Pie has earned its rightful reputation as a classic American dessert. It's a beauty of a cake, with two moist, spongy layers of butter cake creating a sandwich with a thick layer of vanilla custard in the center and a luscious slathering of chocolate ganache over the top.

Martha Stewart's Boston Cream Pie Recipe

Pastry Cream (see recipe)

unsalted butter,

sugar

all-purpose flour

baking powder

salt

eggs

milk

heavy cream

semisweet chocolate, chopped

vanilla extract

For the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.

With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.

Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.

Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.

Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Pastry Cream to within 1/2 inch of edge; gently place top half of cake on pudding layer.

To make the chocolate glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.

Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.

Boston Cream Pie gets a keto makeover! I recently updated this low carb recipe and now it's even better than before, with fewer carbs. Tender almond flour cake filled&nbsp;with sugar free vanilla pastry cream and a rich low carb chocolate glaze.&nbsp;

Low Carb Boston Cream Pie

heavy whipping cream

tbsp powdered Swerve Sweetener

butter

tsp xanthan gum

tsp coconut flour, sifted ((only if you need it!))

almond flour ((about 210 grams))

Swerve Sweetener

coconut flour

unflavored whey protein powder

tsp salt

butter (melted)

water

oz unsweetened chocolate (chopped)

cocoa powder

Bring the whipping cream to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.

Slowly whisk about half of the hot cream into the yolks to temper, then slowly return the yolk/cream mixture back to the saucepan and cook until thickened, about 4 to 5 minutes, whisking continuously. It thickens up very suddenly and quickly, so watch it carefully!

Remove from heat and whisk in the butter and vanilla extract. Sprinkle the surface with xanthan gum, whisking as you go, to combine well. Let cool to room temperature and then refrigerate at least 3 hours.&nbsp;

Pastry Cream

For the cake, preheat the oven to 350F. Grease 2 (two) 8-inch round cake pans and line with parchment paper. Then grease the paper as well.&nbsp;

In a medium bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt, breaking up any clumps with the back of a fork.&nbsp;

Stir in the eggs, melted butter, and vanilla extract until well combined. Stir in just enough water so that the batter is spreadable but not pourable. Divide the batter evenly between the prepared baking pans and spread to the edges.&nbsp;

Bake 20 to 25 minutes minutes or until edges are golden brown and the top is just firm to the touch. Cool in the pan 10 minutes and then flip out onto a wire rack to cool completely.&nbsp;

Cake

In a small saucepan over medium heat, bring the whipping cream to a simmer. Remove from heat and add the chopped chocolate. Let sit 3 to 4 minutes to melt.

Add the powdered sweetener, cocoa powder, and vanilla and whisk until smooth. Let cool 5 to 10 minutes, while assembling cake, until the glaze is thicker but still pourable. If it's too thick, gently re-warm with an additional tablespoon or two of cream. If it's too thin, whisk in another tablespoon of cocoa powder until smooth.&nbsp;

Chocolate Ganache

Whisk the chilled pastry cream briskly to remove any clumps. If you find it's very gooey and likely to ooze out between the layers of cake, whisk in a bit of sifted coconut flour to help thicken it.&nbsp;

Place one layer of cake on serving dish and spread with the pastry cream. Gently top with the second layer. Pour the chocolate glaze over the top of the cake and spread with a knife or offset spatula, pushing to the edges and letting it drip down over the sides.

Pour the chocolate glaze over the top of the cake and spread with a knife or offset spatula, pushing to the edges and letting it drip down over the sides. Refrigerate the cake 1 hour before serving.

To Assemble

Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze. It is sure to be a favorite!

Boston Cream Pie Cake From Scratch

vegetable oil

buttermilk (room temperature)

eggs (room temperature)

granulated sugar (divided)

oz dark chocolate (roughly chopped)

Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.

Add in flour, baking powder, and salt, and mix until just combined.

Divide the batter among the two prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.

YELLOW CAKE

In a large sauce pan, stir together milk and 1/4 cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and 1/3 cup sugar.

Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.

Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Cool completely in the refrigerator for at least 4 hours.

PASTRY CREAM

In a small sauce pan, bring heavy cream to a simmer over medium heat. Place your chopped chocolate into a small mixing bowl. Pour hot cream over chocolate and let stand 1 to 2 minutes. Stir with a rubber spatula until smooth.

GANACHE

Place a wire rack over a baking sheet. The baking sheet will be used to catch any drips from your ganache. Place a pre-cut cake circle onto the wire rack. Lay the bottom cake layer onto the cake circle.

Spread pastry cream over cake to create a filling. Top with remaining cake layer.

Carefully and slowly pour ganache over cake, letting drip down sides.

Transfer cake to the refrigerator and let cool until set, about 1 hour.

ASSEMBLING CAKE

This small batch gluten free Boston cream pie is super easy to make, as well as incredibly delicious. With soft and buttery vanilla sponges, silky-smooth vanilla pastry cream and a generous layer of luxurious chocolate ganache, it’s guaranteed to put a smile on your face. The recipe makes a 6 inch cake that serves about 4-6 people… though you might not want to share it once you have a taste. Yes, it’s that good.

Small Batch Gluten Free Boston Cream Pie

180 g (¾ cup) whole milk

vanilla bean paste

UK medium/US large egg yolks, room temperature

g (¼ cup) caster/superfine sugar

g (3 tbsp) cornstarch (US)/cornflour (UK)

g (1 ½ tbsp) unsalted butter, cubed

g (3 ½ tbsp) almond flour

150 g (¾ cup) caster/superfine sugar

¼ tsp baking powder

85 g (¾ stick) unsalted butter, softened

UK medium/US large egg, room temperature

+ 1 tbsp) whole milk, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

g (2 oz) dark chocolate (60-70% cocoa solids), chopped

+ 1 tbsp) double/heavy cream

In a saucepan, cook the milk and vanilla over medium-high heat until boiling.

In the meantime, whisk together the egg yolks and sugar until pale and smooth, then add the cornstarch and whisk to combine.Tip: The process of whisking the egg yolks and sugar together is called &#39;blanching&#39;. The sugar protects the egg proteins, preventing lump formation during cooking. This way, your pastry cream will end up perfectly silky-smooth.

Pour the hot milk in a slow stream into the egg-sugar mixture, whisking continuously.Tip: Adding the hot milk slowly to the eggs raises their temperature slowly (while also diluting them), preventing scrambling. This process is called &#39;tempering&#39;.

Return the mixture to the saucepan and cook over a high heat with constant whisking until thickened (about 1-2 minutes).

Remove from heat and stir in the butter, whisking well until the butter has melted and the cream is smooth and glossy.

Transfer the pastry cream into a bowl and cover it with a piece of cling film pressed directly on the surface of the cream to prevent a skin from forming on top.

Set aside and allow to cool completely at room temperature. You don&#39;t need to chill the pastry cream in the fridge.

For vanilla pastry cream:

Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter two 6 inch (15cm) round cake tins and line their bottoms with rounds of baking/greaseproof paper.

In a large bowl (or the bowl of a stand mixer if using it), sift together the gluten free flour blend, almond flour, sugar, baking powder, xanthan gum and salt.

Add the softened butter and, using your fingertips, work it into the dry ingredients until you get a mixture resembling breadcrumbs. You can also use a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters.Tip: This order of adding the ingredients (that is, working the butter into the dry ingredients plus sugar before adding the wet) is known as the “reverse creaming method”. It gives the cakes a very even aeration, a delicate melt-in-the-mouth texture and a uniform rise (with minimal doming).

In a separate bowl, mix together the egg, milk and vanilla bean paste, and add them to the flour-butter mixture in two batches, whisking well after each addition, until you get a smooth cake batter with no flour clumps. (Again, you can do this by hand using a balloon whisk, or using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters.)

Evenly divide the cake batter between the two lined cake tins and smooth out the top.

Bake at 350ºF (180ºC) for about 22-24 minutes or until well risen, golden brown on top and an inserted toothpick comes out clean.

Allow to cool in the cake tins for about 10 minutes before turning them out onto a wire cooling rack to cool completely.

For gluten free vanilla sponges:

If necessary, level off the sponges with a sharp serrated knife.

Place the bottom sponge on a cake stand or serving plate of choice.

Give the cooled pastry cream a good whisk to smooth it out, then transfer it into a piping bag fitted with a large round nozzle. Pipe the pastry cream (in concentric circles) on top of the sponge, then use a small offset spatula to smooth it out into an even layer that fully covers the sponge. Tip: You could omit the piping and just dollop the pastry cream on top of the sponge and smooth it out, but I’ve found that piping gives a much prettier finish.

Place the other sponge on top, with the bottom of the sponge facing upwards (this will give you a nice flat top). Gently press down on it to ensure that it sticks to the pastry cream layer.

Assembling the cake:

Place the chopped dark chocolate into a heat-proof bowl.

In a saucepan over medium-high heat, cook the double/heavy cream until it only just starts boiling.

Pour the hot cream over the chocolate and allow to sit for 2-3 minutes, then stir together until smooth and glossy.

Allow it to cool and thicken slightly at room temperature (for about 30 minutes) or in the fridge (for about 15 minutes) with occasional stirring.Tip: Unlike with drip cakes, you don’t want your ganache to be very runny for a Boston cream pie. Instead, the ganache should be thicker, so that the drips down the sides of the Boston cream pie are shorter and wider. For this, you want the ganache to still be runny, yet also thick enough so that it falls off a spatula almost like a “waterfall” rather than a thin drizzle. Also, when the ganache falls off the spatula back into the bowl, it shouldn’t immediately level out and disappear into one chocolate ganache pool – instead, it should pile upon itself.

Pour or spoon the ganache onto the top sponge, and use a small offset spatula to smooth it out into an even layer and to guide it to gently drip down the sides. You can create a few swirls on top for a bit of extra decoration.

Allow the ganache to set at room temperature for about 30 minutes (or in the fridge for about 15 minutes) before slicing and serving.

For chocolate ganache:

The gluten free Boston cream pie keeps well in a closed container in a cool dry place (or the fridge) for 3-4 days.

Storage:

Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake—the “pie” title is a holdover from a time when cakes and pies were typically baked in the same type of pan—and you’ll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it’s kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Boston Cream Pie

vanilla

all-purpose flour cake flour

butter, room temperature

oz chocolate

Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.

In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.

Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.

In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.


Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.

In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.

To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.

Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

This Mini Boston Cream Pie has all of the decadent goodness of the classic cake, and is perfect just for two!  Boston Cream Pie is actually a cake made with two moist and spongy cake layers that sandwich a creamy vanilla pastry cream.  And topping it off is a silky chocolate ganache!

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