Boston “Cream” Pie


Just recently, I have not been able to consume dairy…which has been extremely difficult because I grew up on dairy products.  Not only that, I have a large sweet tooth.  I needed to bring an item to my Foundations II class (seeing as I missed a day because I was in lovely San Antonio for a food conference).  Looking at the list of approved recipes, it did not look like I’d have time to “roast a whole turkey” or create “Juila Child’s Beef Bourguignon”.  I settled on the Boston Cream Pie.  I was a little disappointed by the fact I would not be able to eat it because the infamous Boston Cream Pie’s filling uses whole milk.  However, with determination I decided to wing it and use rice milk instead.  To my surprise, the cake and the pastry “cream” turned out wonderfully.  I am looking forward to sharing it with my class.

Boston “Cream” Pie

Serves 12


1 cup + 2 T sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup rice milk
1/4 cup cooking oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar

Pastry Cream Filling

2 cups rice milk
1 teaspoon vanilla extract
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 T unsalted butter


1 stick unsalted butter
8 oz semi-sweet chocolate chips

Preheat oven to 350 F.  Grease and parchment line bottom of 9″ cake pan.  In a mixing bowl, combine flour, sugar, baking powder, and salt.  Combine milk, oil, egg yolks, and vanilla.  Beat on low speed until combined.  Beat an additional 3 minutes on high speed and set aside.  White egg whites with cream of tartar on high speed until medium stiff peaks.  Add the whipped egg whites to egg yolk mixture.  Gently fold until well incorporated, being careful not to deflate batter.  Pour batter into cake pan.  Bake for 25-30 minutes until the top springs back when slightly touched.  Cool for 15 minutes and remove from cake pan.

For the pastry cream, heat milk in a small saucepan until very hot.  Combine egg yolks, cornstarch, and sugar right before milk reaches temperature (do not mix sugar into egg yolks too soon or it will burn them).  Add 1/3 of the hot milk to the egg yolk mixture while whisking.  Pour mixture into sauce pan.  Cook while constantly stirring with a whisk until mixture thickens; be careful to stir corners of saucepan or mixture could burn.  Cook 1 more minute, still stirring.  Strain mixture.  Add vanilla extract and butter.
For the ganache, add butter and chocolate chips (reserving 2 tablespoons of chocolate) to a heat-proof bowl over a pan of simmering water.  Heat until melted.  Add reserved chocolate and mix until melted.  Cool to room temperature, but still spreadable.
For assembly: Cut the cake in half horizontally.  Spread pastry cream between layers (you won’t use all the cream FYI).  Top with second layer of cake.  Pour chocolate ganache over top and either let it drizzle down the sides or use an offset spatula to spread it only to the edges.  Store in refrigerator until serving time.


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