Boston Cream Pie

After watching Bobby Flay’s Boston Cream Pie through down Mike decided that was the cake he wanted for his birthday.  Stupid me, I thought Boston Cream Pie was a pie. Nope!  it’s a cake.   Two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze. We were rather impressed with the presentation that Eunice, from the Through down, had with her Cake so I thought I would make it. It was a disaster from the word go!

First off I burnt the first round of cream and had to do it all over again. Then the cake we picked ended up being dry and tough. Then total disaster it fell apart before our eyes…..

Pastry Cream:

1/4 cup (50 grams) granulated white sugar

3 large egg yolks

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch

1 1/4 cups (300 ml) milk

1 teaspoon vanilla


1. In a medium-sized heatproof bowl, mix the sugar and egg yolks.

2. In another bowl, sift or whisk the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.

3. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat.

4. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (Strain if necessary.)

Forgot to take pictures of the next few steps

5. Then place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another minute or so until it becomes thick.

6. Remove from heat and whisk in the vanilla extract.

7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Cake I picked was try, crumbly and tough!  Sadly with time we had to resort to a box cake 😦

Chocolate Ganache

8 oz. Semi Sweet Chocolate

2 T corn syrup

2 cups whipping cream

1.  Over a double boiler melt chocolate and syrup

2. Remove from heat and stir in cream, it takes a bit but comes together nicely.

3. Allow to cool slightly


1. Level out the bottom layer of cake

2. Cut centre out of second layer

3. Fill center with Pastry Cream

At the bottom of this picture you can see the disaster starting

4. Cube remaining centre cake and pile on top

The dam is breaking!!!

Oh No!!

Had to quickly wrap it in plastic wrap until it was time to eat

When it was time I quickly poured the chocolate on top, ran out side to sing Happy Birthday

By the time we finished singing this is what it looked like

We literally watched it in slow motion fall apart the ream oozed out and the cake slowly fell down.  I was so angry!! But in the end it was delicious! Everyone loved it.  I now see why they had a dry, tough cake, it holds things together!!  Even though it looked horrible it was great!


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