Mini Boston cream pie recipe

Angeline Nguyen/Staff

This spring break, I got the chance to visit Boston in all its rainy and windy glory. Across the street from my cousin’s apartment was a cafe that specialized in green tea lattes and warm pastries. It was there that I ate a slice of Boston cream pie, which is actually a cake. After coming home, I attempted to recreate the custard-filled, chocolate-topped yellow cake in miniature form. This recipe makes 12 cakes to enjoy and share with your friends.

What you’ll need:

For the custard:

2 eggs (room temperature)

1 tbsp. cornstarch

3 tbsp. white sugar

1/2 cup heavy whipping cream

1/2  cup milk

1/4 tbsp. butter

1 tsp. vanilla extract

1/2 tsp. salt

For the cake:

1 1/2 tsp. baking powder

1/2 tsp. salt

1 1/4 cups all-purpose flour

1/2 cup milk (room temperature)

1 tsp. vanilla extract

1/2 cup butter (room temperature)

1 cup sugar

2 eggs (room temperature)

For the chocolate ganache:

3 oz. chocolate chips

1/2 tbsp. butter

1/4 cup heavy whipping cream

Angeline_Nguyen_BCP_00

Angeline Nguyen/Staff

  1. Start with making the custard first to allow time for the mixture to cool in the refrigerator while you make the cake.
  2. Whisk the eggs, cornstarch and sugar until it becomes frothy. The mixture should turn pale yellow.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  3. Boil the heavy whipping cream, milk and butter on high heat. Once it starts to bubble vigorously, turn the heat down to low. Add the pale yellow mix slowly and constantly stir. The mixture should thicken. Once it becomes the consistency of shampoo, take it off the stove completely. Add in the vanilla extract and salt.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  4. Pour the custard through a mesh strainer to filter out the bits of eggs that cooked.
  5. Press a layer of plastic wrap directly on top of the cream. This prevents a skin from forming while it chills. Put the custard in the refrigerator until completely cooled.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  6. Now, onto the cake batter. Preheat the oven to 350°F.
  7. Add the baking powder, flour and salt together in a bowl.
  8. In a separate bowl, cream together the butter and sugar. The room temperature of the butter should make this process smooth.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  9. Add the eggs one at a time, mixing completely after each addition.
  10. Add the milk and vanilla extract and don’t panic if the batter looks separated and ugly.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  11. Gently mix the dry ingredients into the wet ingredients a little bit at a time to avoid lumps.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  12. Divide the batter into the muffin tin holes about one-half to two-thirds of the way up.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  13. Bake for 20-25 minutes. If you stick a toothpick into one of the cakes and it comes out clean, this means the cakes are done. Take the cupcakes out of the oven and allow them to cool to room temperature.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  14. All that’s left is the chocolate ganache. Heat the heavy whipping cream and the butter until the butter melts. Pour this over the chocolate chips and let the mixture stand for a minute or two.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  15. Mix the cream and chocolate chips until you get a smooth, rich brown color. Allow the mix to cool for 10-15 minutes. The chocolate ganache should be between the consistency of pancake syrup and frosting when you start assembling.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  16. Cut the cooled cakes in half horizontally.
  17. Spoon a tablespoon of the custard in between the two halves.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  18. Add a tablespoon of the chocolate ganache on top to finish the dessert.

Enjoy!

Note: Recipe adapted from Chef John

Contact Angeline Nguyen at [email protected].