Pixicook
LoginGet Started
    HomeRecipesDessertsBoston Cream Pie
    recipe image

    Boston Cream Pie

    clock-icon85 minutes
    author-image
    Author
    Pixicook editorial team

    A decadent four-layer cake infused with Grand Marnier and orange flavors, filled with pastry cream, and topped with a rich chocolate glaze.

    Ingredients for Boston Cream Pie

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Whole Milk

    cups

    Substitute chevron-down

    Unsalted Butter

    0 stick

    Substitute chevron-down

    Vanilla Extract, pure

    teaspoons

    Substitute chevron-down

    Orange Zest, grated

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Extra Large Eggs, room temperature

    each

    Substitute chevron-down

    Sugar

    cups

    Substitute chevron-down

    Orange Juice, freshly squeezed

    cups

    Substitute chevron-down

    Grand Marnier

    tablespoons

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Semisweet Chocolate Chips

    0 oz

    Substitute chevron-down

    Bittersweet Chocolate, broken into pieces

    0 oz

    Substitute chevron-down

    Light Corn Syrup

    tablespoons

    Substitute chevron-down

    Instant Coffee Granules

    teaspoons

    Substitute chevron-down

    How to Make Boston Cream Pie

    1. Prepare the oven and pans

    Preheat your oven to 325°F. Prepare two 9-inch round baking pans by buttering them, lining with parchment paper, then buttering and flouring the paper.

    2. Scald milk and butter

    In a small saucepan over medium heat, scald 0.75 cup of whole milk with 0.75 stick of unsalted butter. Once the butter has melted and the mixture is hot, remove from heat and stir in 1.5 teaspoons of vanilla extract and 0.5 teaspoon of grated orange zest. Cover the pan and set it aside to infuse the flavors.

    3. Sift dry ingredients

    Sift together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 1.5 teaspoons of kosher salt in a small bowl.

    4. Beat eggs and sugar

    In a large mixing bowl, use an electric mixer fitted with a paddle attachment to beat 3 extra-large eggs and 1.5 cups of sugar on medium-high speed for about 4 minutes. You’ll know it’s ready when the mixture is thick and light yellow, and falls back in a ribbon when you lift the beater.

    5. Combine wet and dry ingredients

    Whisk the warm milk mixture into the egg mixture by hand, then gradually whisk in the sifted flour mixture until just combined. Be careful not to overmix.

    6. Bake the cakes

    Pour the batter evenly into the prepared pans and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto a baking rack to cool completely.

    7. Prepare the soak

    To prepare the soak, combine 0.33 cup of freshly squeezed orange juice and 0.33 cup of sugar in a small sauté pan. Heat over medium heat until the sugar dissolves. Remove from heat and stir in 1 tablespoon of Grand Marnier.

    8. Make the chocolate glaze

    For the chocolate glaze, place 0.75 cup of heavy cream, 1.25 cups of semisweet chocolate chips, 2 ounces of bittersweet chocolate pieces, 2 tablespoons of light corn syrup, 1 teaspoon of vanilla extract, and 0.5 teaspoon of instant coffee granules in a heatproof bowl. Set the bowl over simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove from heat and let it sit for 25 to 30 minutes until it thickens enough to fall back in a ribbon.

    9. Assemble the cake

    Cut each cake horizontally to make four layers. Place the first layer on a flat plate and brush it generously with the orange soak. Spread a quarter of the Grand Marnier Pastry Cream on top. Repeat with the remaining layers, brushing each with the soak and spreading pastry cream.

    10. Apply chocolate glaze

    Finally, pour the chocolate glaze over the top of the cake, letting it drip down the sides. Allow the glaze to set for about an hour before serving. This cake is best enjoyed at room temperature, so do not refrigerate the assembled cake.

    Pitfalls and tips

    Ingredient Quality

    Use high-quality Grand Marnier and fresh, organic oranges for the best flavor.

    Assembly Patience

    Allow the cream to set between layers before adding the next, use a piping bag for an even layer, and chill the cake if necessary.

    Chocolate Ganache

    Use good quality chocolate and heavy cream for the ganache, and ensure it's cool but pourable for a glossy finish.

    Zest Technique

    Only zest the orange part of the peel, avoiding the bitter white pith, using a microplane for best results.

    Serving Temperature

    Serve the cake slightly chilled for intact layers and pronounced flavors.


    Comments (0)

    Add your comment...

    Explore More Desserts recipes

    Explore More Collections

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Dashi with Cod and Clams

    Mushroom Soup