Boston
Boston cream pie
It is a cake, not a pie. Vanilla sponge, custard filling, chocolate glaze. Boston keeps the name anyway.
100 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayButter sponge, pastry cream, chocolate glaze.
The original406kcalsame
7 gproteinsame
1 gfibresame
100minutessame
Classic Boston cream pie.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pastry cream: heat 360 ml milk. Whisk the yolks, 70 g sugar and cornflour, pour in the hot milk, return to the pan and cook until thick. Stir in 15 g butter and half the vanilla. Chill.
- 2Heat the oven to 175 C and line a 9 inch tin. Cream 85 g butter with 150 g sugar, beat in eggs and the rest of the vanilla.
- 3Fold in maida, baking powder and salt with the remaining milk. Bake 30 to 35 minutes and cool.
- 4Split the cake into two layers and spread the cold pastry cream between them.
- 5Heat the cream, pour over the chocolate, stir smooth and pour over the top, letting a little drip down. Chill 1 hour.
Serve it like this
Cut chilled wedges to show the custard layer and serve on plates with a cup of coffee.