Classic Boston Cream Pie (Print Version)

# Ingredients:

→ Pastry Cream

01 - 2 tablespoons unsalted butter
02 - 4 large egg yolks
03 - 1/2 cup granulated sugar
04 - 3 tablespoons cornstarch
05 - 1/4 teaspoon kosher salt
06 - 1 3/4 cups whole milk
07 - 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste

→ Cake Layers

08 - 3 large eggs
09 - 1 1/4 cups all-purpose flour, plus more for sprinkling
10 - 2 teaspoons baking powder
11 - 6 tablespoons (3/4 stick) unsalted butter, plus more for the pans
12 - 3/4 cup whole milk
13 - 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
14 - 1/2 teaspoon kosher salt
15 - 1 1/4 cups granulated sugar

→ Chocolate Ganache

16 - 4 ounces bittersweet chocolate, or 2/3 cup bittersweet chocolate chips
17 - 1 tablespoon light corn syrup
18 - 1/8 teaspoon kosher salt
19 - 1/2 cup plus 1 tablespoon heavy cream

# Instructions:

01 - Fit a fine-mesh strainer over a medium bowl. Cut 2 tablespoons unsalted butter into small cubes. In a medium saucepan, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon kosher salt until no dry bits remain. Add 1 3/4 cups whole milk and whisk to combine. Cook over medium heat, whisking constantly, until thickened (about 8 minutes). Once thickened, continue whisking for 1 minute after the first bubble appears. Remove from heat, stir in butter and vanilla extract, then strain into the prepared bowl. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for at least 3 hours.
02 - Preheat the oven to 325°F. Butter and flour two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk 1 1/4 cups all-purpose flour and 2 teaspoons baking powder. In a microwave-safe measuring cup, melt 6 tablespoons unsalted butter with 3/4 cup whole milk, stirring every 30 seconds until fully melted. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt. In a stand mixer (or large bowl), beat 3 large eggs with 1 1/4 cups granulated sugar on high speed for 6 minutes until pale and doubled in volume. Reduce speed to low, stream in the milk mixture, and fold in the flour mixture until just combined. Divide the batter evenly between the prepared pans and bake for 22-25 minutes until golden brown and a tester comes out clean. Cool completely before assembling.
03 - Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top, then place the second layer on top. Refrigerate for at least 2 hours to firm up.
04 - Chop 4 ounces bittersweet chocolate (or use 2/3 cup chocolate chips) and place in a medium bowl with 1 tablespoon light corn syrup and 1/8 teaspoon kosher salt. Heat 1/2 cup plus 1 tablespoon heavy cream in a microwave-safe bowl (or saucepan) until bubbling. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.
05 - Pour the warm ganache over the chilled cake, allowing it to drip down the sides. Refrigerate for 30 minutes to set the ganache before slicing and serving.

# Notes:

01 - For a quicker option, microwave the potatoes instead of baking them (though this step doesn’t apply here). Ensure ingredients are at room temperature for optimal results.
02 - Adjust the portion sizes by dividing the pastry cream and ganache between more servings for lighter individual portions.

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