Chef John's Boston Cream Pie

Chef John's Boston Cream Pie

37
Chef John 22116

"This is my quick and easy version of Boston's Parker House Hotel's famous cake."
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Ingredients

5 h 10 m servings 695 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 695 kcal
  • 35%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 72.4g
  • 23%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 2 (8-inch) cake pans with cooking spray.
  3. Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  4. Divide cake batter between the two prepared cake pans.
  5. Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
  6. Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
  7. Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
  8. Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
  9. Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
  10. Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
  11. Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
  12. Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Reviews

37
  1. 41 Ratings

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Most helpful positive review

For those of you who said the filling came out runny, watch his video, even though in the written instructions and on the video he says to turn it to low when you add the egg and cornstarch comb...

Most helpful critical review

This is a good recipe, but this will make it great! For the problem with the ganache use: 1/2 cup crisco shortening, 1/2 cup butter and mix them together with you mixer until fluffy. Then add 1/...

For those of you who said the filling came out runny, watch his video, even though in the written instructions and on the video he says to turn it to low when you add the egg and cornstarch comb...

I made this according to the directions/recipe on a related link with a video, and it ended up tasting great. The only reason I give it 4 stars is because the filling and the ganache did not fi...

Excellent! The pastry cream took approximately 8 minutes to thicken up and I had to turn the heat up higher, and keep stirring. We were not disappointed.

This is a good recipe, but this will make it great! For the problem with the ganache use: 1/2 cup crisco shortening, 1/2 cup butter and mix them together with you mixer until fluffy. Then add 1/...

I made this cake today and and it is really simple and quick to make. The only issue i had was my custard was runny. I made the custard the day before and left it in the fridge overnight. I w...

I made this, following the recipe to a T and it did not turn out. The custard never firmed up, and the chocolate "frosting" was terribly lumpy. The cake was good, but it was from a box. Will be ...

This cake recipe is wonderful, I love the how to video that comes with it. I made this for my Hubby's Birthday. Everyone was so bad and had two slices! I will be making this again as soon as ...

The filling was a bit on the bland side and just a little less sweet than I expected. The filling came together beautifully, set up perfectly and I expected it would set even more in the fridge...

This was a good recipe, however, my filling was too thin. I followed the recipe exactly. So, after cooling I whipped the pudding mixture to add air. Then whipped up an additional cup of heavy wh...