And since we’re whisking together just 3 bowls of ingredients, this is an excellent recipe for sponge-cake beginners. The warm milk keeps the butter melted, thus allowing it to mix seamlessly into the batter. Instead, you whisk a warm butter + milk mixture into whipped eggs + sugar, then whisk in the cake’s dry ingredients. America’s Test Kitchen employs the “hot milk sponge cake” method, which skips the egg separation and the meticulous folding. Sponge cakes are known for their delicate and airy texture, thanks to (1) a high egg-to-flour ratio and (2) the air beaten into the eggs. You can watch us prepare the pastry cream in the recipe video below, which is helpful if you’ve never tempered eggs before. If you want to save time on the day of serving, the pastry cream can be made in advance.
Place plastic wrap on the surface when cooling. For a smooth cream, strain to rid any lumps. Pastry cream will be thick right off the stove. Then, allow the vanilla pastry cream to cool completely before spreading it on the cake. And remember: you’ll need to whisk the pastry cream constantly as it cooks and thickens. The egg yolks must be gently cooked and tempered with warm half-and-half. Made with life’s best ingredients (butter, egg yolks, vanilla extract, and sugar), this buttery sweet cake filling is everything you might imagine it to be. We often use it instead of peanut butter mousse when making these homemade eclairs. The recipe begins with homemade pastry cream. Recipe Testing: What Works & What Doesn’tĬonsiderations when making the pastry cream. This dessert definitely requires some time to make, but you just can’t rush perfection. Time: Set aside 6 hours to complete this recipe, which includes a lot of waiting as the components bake, cool, etc. 
Turns out, Boston cream pie isn’t terribly difficult if you break the recipe down into 3 parts: 1) pastry cream 2) sponge cake 3) chocolate glaze Ease: This Boston cream pie may seem intimidating if you’re unprepared, but don’t be discouraged! We’ve provided some helpful tips, careful directions, step-by-step photos, and a video tutorial to guide you through the process.
These classic flavors work wonderfully together – what a trio!
Flavor: We have buttery sponge cake, vanilla pastry cream, and deep chocolate flavors to satisfy taste buds. Texture: The sponge cake itself is light and springy, nicely offsetting the rich pastry cream and silky chocolate glaze. The cake features custard or pastry cream sandwiched between two rounds of buttery cake and is finished with chocolate glaze. This show-stopping dessert was originally dreamed up in the 1800s, back in the day when pies and cakes were both baked in pie plates, and names were used interchangeably. The “pie” in Boston Cream Pie is a bit of a misnomer.
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