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Boston Cream Pie

Two golden sponge layers with thick vanilla pastry cream in the middle and a glossy chocolate glaze on top.

By Wanda Oyola 3 h 30 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Boston cream pie on a white cake stand with chocolate glaze dripping down the sides and a wedge cut out to show the vanilla cream filling.

Boston cream pie is not a pie at all. It is a light, golden sponge cake filled with a thick layer of vanilla pastry cream and crowned with a shiny chocolate glaze. It was first served at a Boston hotel in the 1800s, and today it is the official dessert of Massachusetts and a classic at American bakeries and diners.

The Thermomix® TM7™ makes all three parts. It cooks the pastry cream while it stirs, so it thickens without lumps, whips the eggs and sugar into a fluffy batter with the butterfly whisk, and melts the chocolate glaze. Your oven bakes the two layers, and the rest is stacking, pouring and letting the glaze run down the sides.

Made in the Thermomix® TM7™

Boston Cream Pie

Makes: One 23 cm (9 in) two-layer cake, 10 slices

  • Prep45 min
  • Cook40 min
  • Total3 h 30 min
  • Serves10

Ingredients

Pastry cream

Sponge cake

Chocolate glaze

Instructions

  1. Place the milk, sugar, egg yolks, cornstarch, salt and vanilla for the pastry cream in the mixing bowl and cook 7 min/90°C (195°F)/speed 4, until thick. Add the butter and mix 10 sec/speed 4. Pour into a bowl, press plastic wrap onto the surface and refrigerate at least 2 hours. Wash and dry the mixing bowl.
  2. Preheat the oven to 180°C (350°F). Butter two 23 cm (9 in) round cake pans, line the bottoms with parchment paper and dust the sides with flour.
  3. Place the milk and butter for the cake in the mixing bowl and heat 3 min/80°C (175°F)/speed 1, until the butter melts. Pour into a measuring cup and keep it warm. Rinse and dry the mixing bowl well.
  4. Insert the butterfly whisk. Add the eggs, sugar and vanilla and whip 6 min/37°C (98°F)/speed 4. When it stops, without heat, whip 4 min/speed 4, until the mixture is thick, pale and more than doubled.
  5. Add the flour, baking powder and salt and mix 5 sec/speed 2. Pour in the warm milk and butter and mix 5 sec/speed 2 more. Remove the butterfly whisk and fold gently with the spatula, scraping the bottom, until no dry flour remains.
  6. Divide the batter between the pans and bake in the oven for 20 to 25 minutes, until golden and a toothpick in the center comes out clean. Cool 10 minutes in the pans, then turn the layers out onto a rack and let them cool completely.
  7. Wash and dry the mixing bowl. Place the chocolate in it and chop 10 sec/speed 8. Add the cream and corn syrup and heat 4 min/50°C (122°F)/speed 2, until smooth. Let the glaze stand 10 minutes so it thickens a little.
  8. Set one cake layer on a cake stand. Stir the cold pastry cream with a spoon until smooth, spread it over the layer, leaving a 1 cm (1/2 in) border, and place the second layer on top.
  9. Pour the glaze onto the center of the cake and push it gently to the edges so it drips down the sides. Refrigerate 1 hour before slicing.

Tips

  • Make the pastry cream a day ahead. Covered with plastic wrap touching the surface, it keeps 3 days in the fridge.
  • If the glaze runs off too fast, let it cool 5 to 10 minutes more. If it gets too thick to pour, warm it 1 min/50°C (122°F)/speed 2.
  • Because of the pastry cream, keep the cake in the fridge and enjoy it within 3 days. Take it out 20 minutes before serving so the sponge softens.

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