Posted on

Happy National Boston Cream Pie Day

Celebrating National Boston Cream Pie Day: A Sweet Symphony of Flavors

As we gear up to celebrate National Boston Cream Pie Day, it’s time to indulge our taste buds in the exquisite delight that is the Boston cream pie. This iconic dessert, with its layers of sponge cake, velvety custard, and luscious chocolate glaze, has become a culinary legend, captivating dessert enthusiasts for generations.

Originating in the heart of New England, the Boston cream pie has a rich history dating back to the 19th century. While it may be called a pie, this sweet treat is undoubtedly a cake, featuring two layers of light and fluffy sponge cake sandwiching a generous helping of smooth vanilla custard. The marriage of textures and flavors in each bite is nothing short of perfection.

What sets the Boston cream pie apart is its elegant simplicity. The golden layers of cake provide a delicate canvas for the creamy custard center, and the glossy chocolate glaze on top adds a touch of decadence. It’s a dessert that manages to be both sophisticated and comforting, making it a favorite for all occasions, from family gatherings to formal celebrations.

As you savor a slice of Boston cream pie on this special day, take a moment to appreciate the craftsmanship that goes into creating this masterpiece. Bakers carefully layer each component, ensuring a harmonious balance that dances on the taste buds. The cake, tender and moist, contrasts beautifully with the rich custard, creating a symphony of textures that elevates the dessert to a league of its own.

While you enjoy this delightful treat, consider trying your hand at baking a Boston cream pie at home. The joy of crafting this classic dessert from scratch adds an extra layer of satisfaction to your celebration. Share the experience with loved ones, and create lasting memories around the kitchen table as you relish the fruits of your baking endeavors.

National Boston Cream Pie Day is not just a celebration of a delectable dessert; it’s a nod to culinary ingenuity and the joy that comes from sharing good food with good company. So, whether you’re treating yourself to a slice from your favorite bakery or embarking on a baking adventure in your own kitchen, make this day a sweet and memorable one.

Happy National Boston Cream Pie Day! May your day be filled with the irresistible allure of this timeless dessert.

Ultimate Boston Cream Pie Recipe

Ingredients:

For the Sponge Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the Vanilla Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Chocolate Glaze:

  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions:

Sponge Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
  5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Vanilla Custard Filling:

  1. In a saucepan, heat milk until it is hot but not boiling.
  2. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
  3. Gradually pour the hot milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
  5. Remove from heat, stir in butter and vanilla extract. Allow it to cool completely.

Chocolate Glaze:

  1. Place chopped chocolate in a heatproof bowl.
  2. In a saucepan, heat cream until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute.
  3. Stir until the chocolate is completely melted and the mixture is smooth. Add butter and vanilla extract, stirring until well combined.

Assembling the Boston Cream Pie:

  1. Place one cake layer on a serving plate. Spread the cooled custard evenly over the top.
  2. Gently place the second cake layer on top of the custard.
  3. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
  4. Refrigerate the Boston cream pie for at least 2 hours before serving to allow the flavors to meld.

Now, savor the ultimate Boston Cream Pie—a symphony of textures and flavors that pays homage to this timeless dessert. Enjoy!

Gourmet Boston Cream Pie Recipe

Ingredients:

For the Vanilla Bean Sponge Cake:

  • 1 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 vanilla bean, seeds scraped
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract

For the Tahitian Vanilla Bean Custard Filling:

  • 2 cups whole milk
  • 1 Tahitian vanilla bean, seeds scraped
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon Tahitian vanilla extract

For the Dark Chocolate Ganache:

  • 6 ounces high-quality dark chocolate, finely chopped
  • ¾ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon instant espresso powder (optional)

Instructions:

Vanilla Bean Sponge Cake:

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a bowl, sift together cake flour, baking powder, and salt. Add the scraped vanilla bean seeds to the flour mixture.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
  5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Tahitian Vanilla Bean Custard Filling:

  1. In a saucepan, heat milk and scraped vanilla bean until hot but not boiling.
  2. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
  3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
  5. Remove from heat, stir in butter and Tahitian vanilla extract. Allow it to cool completely.

Dark Chocolate Ganache:

  1. Place chopped dark chocolate in a heatproof bowl.
  2. In a saucepan, heat cream (and espresso powder, if using) until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute.
  3. Stir until the chocolate is completely melted and the mixture is smooth. Add butter and stir until well combined.

Assembling the Gourmet Boston Cream Pie:

  1. Place one layer of vanilla bean sponge cake on a serving plate. Spread the Tahitian vanilla bean custard evenly over the top.
  2. Gently place the second cake layer on top of the custard.
  3. Pour the dark chocolate ganache over the top of the cake, allowing it to drip down the sides.
  4. For an extra touch of luxury, garnish with edible gold leaf or chocolate shavings.

Indulge in the decadence of this Gourmet Boston Cream Pie—a celebration of premium ingredients and sophisticated flavors that elevate the classic dessert to new heights. Enjoy every luxurious bite!

Keto-Friendly Boston Cream Pie Recipe

Ingredients:

For the Almond Flour Sponge Cake:

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated monk fruit sweetener
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk

For the Sugar-Free Vanilla Custard Filling:

  • 2 cups unsweetened almond milk
  • 1/4 cup granulated monk fruit sweetener
  • 1/4 cup powdered monk fruit sweetener
  • 1/4 cup coconut flour
  • 1/4 teaspoon xanthan gum
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Keto Chocolate Ganache:

  • 4 ounces sugar-free dark chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons powdered monk fruit sweetener
  • 1 tablespoon unsalted butter

Instructions:

Almond Flour Sponge Cake:

  1. Preheat the oven to 325°F (163°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  3. In a large bowl, mix melted butter and granulated monk fruit sweetener until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk. Begin and end with the dry ingredients, mixing just until combined.
  5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Sugar-Free Vanilla Custard Filling:

  1. In a saucepan, heat almond milk until hot but not boiling.
  2. In a separate bowl, whisk together granulated monk fruit sweetener, powdered monk fruit sweetener, coconut flour, and xanthan gum. Add egg yolks and whisk until smooth.
  3. Gradually pour the hot almond milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
  5. Remove from heat, stir in butter and vanilla extract. Allow it to cool completely.

Keto Chocolate Ganache:

  1. Place chopped sugar-free dark chocolate in a heatproof bowl.
  2. In a saucepan, heat cream and powdered monk fruit sweetener until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute.
  3. Stir until the chocolate is completely melted and the mixture is smooth. Add butter and stir until well combined.

Assembling the Keto Boston Cream Pie:

  1. Place one layer of almond flour sponge cake on a serving plate. Spread the sugar-free vanilla custard evenly over the top.
  2. Gently place the second cake layer on top of the custard.
  3. Pour the keto chocolate ganache over the top of the cake, allowing it to drip down the sides.

Indulge in the keto-friendly goodness of this Boston Cream Pie—a low-carb treat that doesn’t compromise on flavor. Enjoy the rich, creamy layers without the guilt!

Leave a comment