Boston Cream Pie Recipe America's Test Kitchen
If you're looking for a delicious dessert recipe to impress your guests, look no further than the Boston Cream Pie from America's Test Kitchen. This classic recipe combines a fluffy sponge cake with a rich vanilla custard filling and a layer of smooth chocolate ganache on top.
Ingredients
For the sponge cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, cut into pieces
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the filling:
- 1 1/2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
For the ganache:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
1. Preheat your oven to 325°F (160°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and set aside.
4. In a large mixing bowl, beat the eggs on medium-high speed until pale and foamy, about 5 minutes.
5. Gradually add the sugar and continue to beat until the mixture is thick and glossy, about 2 minutes.
6. Add the vanilla extract and beat to combine.
7. Add the flour mixture in three additions, alternating with the milk mixture in two additions, and mix on low speed until just combined.
8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
11. To make the filling, heat the milk in a medium saucepan over medium heat until it just begins to simmer.
12. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined.
13. Gradually whisk in the hot milk, then pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
14. Remove from heat and whisk in the butter and vanilla extract until smooth.
15. Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
16. Refrigerate the custard until chilled, at least 2 hours.
17. To make the ganache, place the chopped chocolate in a heatproof bowl.
18. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
19. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk until smooth.
20. Let the ganache cool until it thickens slightly, about 10 minutes.
21. To assemble the cake, place one cake layer on a serving plate.
22. Spread the chilled custard over the top of the cake layer.
23. Place the second cake layer on top of the custard.
24. Pour the ganache over the top of the cake, spreading it evenly with a spatula.
25. Refrigerate the cake until the ganache is set, about 1 hour.
26. Serve chilled.
Tips
- Be sure to whisk the egg yolks and sugar until the mixture is thick and pale, as this will help create a light and fluffy sponge cake.
- When making the custard filling, be sure to whisk constantly to prevent lumps from forming.
- To prevent the ganache from becoming too thick, be sure to let it cool slightly before pouring it over the cake.
Conclusion
The Boston Cream Pie from America's Test Kitchen is a classic dessert that is sure to impress your guests. With its light and fluffy sponge cake, rich vanilla custard filling, and smooth chocolate ganache, this recipe is the perfect combination of flavors and textures. Whether you're serving it for a special occasion or just want to indulge in a decadent dessert, this recipe is sure to be a hit.
