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Boston Cream Pie

  • Total Time

    1h 5m
    • Prep Time

      40m
    • Bake Time

      25m
  • Serves

    12


This Boston cream pie is a sponge cake that is filled with pastry cream. A chocolate ganache is then poured over the top. This recipe was submitted by one of our members Lydia Sloan.

Method

  1. Preheat oven to 180°C (fan 160°C, gas mark 4) and grease and line 2 sponge cake tins.

  2. Cream the butter and sugar together and then add the vanilla extract.

  3. Add the eggs one at a time. Fold in the flour and cornflour and when it's all incorporated, gradually add in the milk.

  4. Pour the batter in the tins and bake for about 25 minutes. Leave for 15 minutes before turning out to cool on a wire rack.

  5. For the patissiere, warm the milk and cream in a saucepan, and bring to the boil.

  6. In a large bowl, whisk the egg yolks and sugar until creamy, then beat in the flour and the vanilla extract. Pour the milk mixture over the egg mixture, and whisk until smooth.

  7. Pour this back into the saucepan, and whisk gently over a low heat, until the custard thickens.

  8. Pour the creme patissiere over one of the cakes and top with another cake.

  9. For the ganache, bring the cream, butter and vanilla to the boil, then add in pieces of the dark chocolate until smooth. Pour this over the cake, allowing to drop over the edges.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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