Boston Cream Pie
Boston Cream Pie is not actually a pie, though you do need a fork to eat it. It looks like a cake, is made like a cake, possibly is a cake!
I am still unsure why Boston Cream Pie is called a pie; clearly it is a cake? It looks like a cake, is made like a cake, possibly is a cake! I did some research as to why, and found several urban legends to do with naming rights. Needless to say I don’t really care what it’s called. I call it delicious, and I think you will, too.
It makes excellent use of the Classic Sponge Cake recipe and is filled with delicious Creme patisserie...consider yourself a bit of a pastry chef once you have made this one! Well done.
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Need
- 1 layer pre-baked Classic Sponge Cake, cut into two layers
-
Pastry Cream Filling
- 50 Grams baker’s flour
- 20 Grams corn flour
- 4 egg yolks
- 300 Grams full-cream milk
- 3 Teaspoons vanilla bean paste BUY
- 80 Grams golden castor sugar
- Pinches pink salt flakes BUY
- 50 Grams butter, cubed
-
Glaze
- 180 Grams dark chocolate
- 120 Grams cream
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams pure maple syrup
Do
- 1
To make the pastry cream, place all ingredients except butter into the Thermomix bowl and cook 8 minutes/80°C/speed 4.
- 2
Add butter and cook 3 minutes/90°C/speed 4.
- 3
Pour into a glass or ceramic bowl and cover with a circle of baking paper pressed down onto the surface of the pastry cream to prevent a skin forming.
- 4
When cooled to room temperature, place into the fridge until completely cold. This may take a couple of hours.
- 5
When ready to serve, make the glaze by placing all glaze ingredients into the Thermomix bowl and cook 4 minutes/50°C/speed 2. Allow the glaze to cool but not to set.
- 6
Place the bottom layer of your cake on a cake plate or stand.
- 7
Using a spatula, whip the pastry cream briefly just to make the texture easier to spread. Spread the pastry cream on top of the bottom cake layer and top with the other cake layer.
- 8
Pour the glaze over gently, not all at once, allowing each layer of the glaze to set before adding more.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
