Have you heard of the magical Boston Cream Pie? If you haven't already, get ready to uncover the secrets of this classic American dessert, which combines the softness of vanilla sponge cake, silky cream and rich chocolate frosting. Boston Cream Pie is a crowd pleaser.
Boston Cream Pie is a classic American pie made with a soft vanilla sponge cake filled with silky vanilla cream, all topped with a shiny chocolate glaze.
It was created by a chef M. Sanzian at the Parker House Hotel in Boston in 1856. Here is a recipe for Boston Cream Pie!
Boston Cream Pie
Ingredients
Ingredients for the filling:4 egg yolks
400 g of condensed milk
250 ml of milk
2 tablespoons of flour
2 tablespoons of butter
1 teaspoon of vanilla extract
Ingredients for sponge cake:
7 eggs
250 g of sugar
120 ml of oil
160 ml of milk
2 teaspoons of vanilla extract
270 g of flour
1/2 tablespoon of baking powder
1 teaspoon of salt
1 teaspoon of vinegar
Ingredients for ganache:
200 ml of sweet cream
150 g of chocolate
Directions
- Beat the egg yolks with sugar, then pour in the oil, milk and vanilla. Then add sifted flour, baking powder and salt. Mix well. Beat the egg whites with vinegar until stiff, then gradually add sugar (150 g) and continue beating.
- Add the eggs to the yolk mixture and mix gently. Pour the mixture into a baking tray lined with baking paper and bake at 170°C for about 35-40 minutes. Use a toothpick to check whether it is cooked. Take the biscuit out to cool and remove the baking paper.
- Mix egg yolks, milk and condensed milk in a bowl. Mix everything well, then add flour and mix. Cook until thickened, stirring constantly.
- At the end, add butter and vanilla and mix well. Strain the filling through a sieve and cover with transparent foil and let it cool at room temperature.
- When the sponge cake has cooled, put it in a baking dish and cover it with the filling. Cool while you prepare the ganache. Melt the chocolate with the sweet cream and pour it over the cake. Return to refrigerator to set for 3 hours or overnight.
