Boston Cream Pie

Yellow cake, homemade vanilla pudding, and a rich chocolate glaze. I always wanted to make a boston cream pie but figured it would be a lot of work but it wasn't, I made it easier by using a boxed yellow cake mix. Your next family party, this is the dessert to make!

Boston Cream Pie

Recipe Source: BrownEyedBaker.com

Yellow Cake Mix and ingredients to make it

Pastry Cream
2 cups Half-and-Half

1/2 cup Granulated Sugar
Pinch of salt
5 Egg Yolks
3 Tablespoons Cornstarch
4 Tablespoons Cold Unsalted Butter, cut into pieces
1 1/2 teaspoons Pure Vanilla Extract

Glaze
1 cup Heavy Cream

1/4 cup Light Corn Syrup
8oz Semisweet Baking Chocolate, chopped in small pieces
1/2 teaspoon Pure Vanilla Extract

Pastry Cream

1. Heat the half-and-half, 6 tablespoons of sugar, and the salt in a medium heavy saucepan over medium heat until simmering, stirring occasionally until the sugar dissolves.

2. Whisk the egg yolks in a medium bowl until combined. Whisk in 2 tablespoons of sugar and whisk until the sugar starts to dissolve and the mixture is creamy. Whisk in the cornstarch until combined and the mixture is pale yellow and thick.

3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scrape the bowl with a rubber spatula. Return to a simmer over medium heat, whisk constantly, until a few bubbles burst on the surface and the mixture is thick and glossy, about 30 seconds. Remove from the heat and whisk in the butter and vanilla. Strain the through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, about 3 hours or up to 2 days.

Cake
Grease and flour 2 - 9" round cake pans. Make cake according to package directions. Remove from pans and let cool completely on a cooling rack.

Glaze

1. Bring the cream and corn syrup to a full simmer over medium heat in a medium saucepan. Remove from the heat and add the chocolate. Cover and let stand for about 8 minutes. Add the vanilla and stir very gently until the mixture is smooth. Cool until tepid so that a spoonful drizzled back into the pan mounds slightly. 

Assembly

1. While the glaze is cooling, place one cake layer on a serving plate. Carefully spoon the pastry cream onto the cake and spread it evenly up to the edges. Place the second cake layer on top, lining up cakes.

2. Pour the glaze onto the middle of the top layer and let it flow down the cake sides. Use a metal spatula, if necessary, to completely coat the cake. Let the cake sit until the glaze fully sets, about 1 hour. Best if served within a few hours of making.

I shared this at
Sweets for a Saturday