Wicked Good Boston Cream Pie Recipe

How to Make Wicked Good Boston Cream Pie

1. **Pastry Cream:**
2. Heat 2 cups half-and-half in a medium saucepan over medium heat until just simmering.
3. Meanwhile, whisk together 4 large egg yolks, ¾ cup granulated sugar, and ¼ teaspoon salt in a medium bowl until smooth.
4. Add ¼ cup all-purpose flour to the yolk mixture and whisk until fully incorporated.
5. Remove the half-and-half from the heat. Whisking constantly, slowly add 1 cup of the hot half-and-half to the yolk mixture to temper.
6. Whisking constantly, return the tempered yolk mixture to the saucepan with the remaining half-and-half.
7. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens slightly, about 1 minute.
8. Reduce heat to medium-low and continue to simmer, whisking constantly, for 8 minutes.
9. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes.
10. Remove the saucepan from the heat.
11. Whisk in 4 tablespoons (½ stick) unsalted butter and 1 teaspoon vanilla extract until the butter is melted and incorporated.
12. Strain the pastry cream through a fine-mesh strainer into a medium bowl.
13. Press lightly greased parchment paper directly onto the surface and refrigerate until set, at least 2 hours and up to 24 hours.
14. **Cake:**
15. Adjust oven rack to the middle position and heat oven to 325 degrees F (160 degrees C).
16. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
17. Whisk together 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt in a medium bowl.
18. Heat 1 cup whole milk and 4 tablespoons (½ stick) unsalted butter in a small saucepan over low heat until the butter is melted.
19. Remove from heat, add 1 teaspoon vanilla extract, and cover to keep warm.
20. In a stand mixer fitted with the whisk attachment, whip 6 large eggs and 1 ¾ cups granulated sugar at high speed until light and airy, about 5 minutes.
21. Remove the mixer bowl from the stand.
22. Add the warm milk mixture and whisk by hand until incorporated.
23. Add the dry ingredients and whisk until just incorporated.
24. Working quickly, divide the batter evenly between the prepared pans.
25. Bake until the tops are light brown and a toothpick inserted into the center comes out clean, 20 to 22 minutes.
26. Transfer the cakes to a wire rack and cool completely in the pans, about 2 hours.
27. Run a small plastic knife around the edges of the pans, then invert the cakes onto the wire rack.
28. Carefully remove the parchment paper, then reinvert the cakes.
29. **Chocolate Glaze:**
30. Bring ½ cup heavy cream and ¼ cup light corn syrup to a simmer in a small saucepan over medium heat.
31. Remove from heat and add 4 ounces (113g) finely chopped bittersweet chocolate.
32. Whisk gently until smooth, about 30 seconds.
33. Let stand, whisking occasionally, until slightly thickened, about 5 minutes.
34. **Assembly:**
35. Place one cake round on a large plate.
36. Whisk the pastry cream briefly, then spoon it onto the center of the cake.
37. Using an offset spatula, spread the pastry cream evenly to the edge of the cake.
38. Place the second cake layer on top of the pastry cream, bottom side up, making sure the layers line up properly.
39. Press lightly on top of the cake to level.
40. Refrigerate the cake while preparing the glaze.
41. Pour the glaze onto the center of the cake.
42. Use an offset spatula to spread the glaze to the edge of the cake, letting the excess drip decoratively down the sides.
43. Chill the finished cake for at least 3 hours before slicing.