Boston Cream Pie with Classic French Custard

Ingredients

FOR THE SPONGE CAKE

FOR THE FRENCH CUSTARD

FOR THE CHOCOLATE GANACHE

Steps

1. Step 1

   Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans. Separate the eggs carefully, placing the yolks and whites in separate bowls. Set aside.

   • 4 largelarge eggs, separated

2. Step 2

   Whisk the egg yolks with granulated sugar until pale and thick, about 3 minutes. Gently fold in the sifted cake flour until just combined. Stir in the melted butter. Set aside.

   • 4 largelarge eggs, separated
   • 1 ½ ozgranulated sugar
   • 3 ozcake flour

3. Step 3

   Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Carefully fold the egg whites into the yolk mixture in three additions, preserving as much air as possible.

   • 4 largelarge eggs, separated
   • 1 ½ ozgranulated sugar

4. Step 4

   Divide the batter evenly between the prepared pans and smooth the tops. Bake for 18-22 minutes until the cakes are golden and a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

5. Step 5

   For the custard, heat the milk with the scraped vanilla bean seeds and pod in a saucepan over medium heat until just simmering. Remove from heat and let steep for 15 minutes to infuse flavor.

   • 1 cupwhole milk
   • 1 beanvanilla bean, split and scraped

6. Step 6

   In a bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth and pale. Remove the vanilla pod from the milk and slowly whisk the warm milk into the egg mixture to temper it.

   • 5 largelarge egg yolks
   • 3 ½ ozgranulated sugar
   • 2 tbspcornstarch
   • 1 cupwhole milk

7. Step 7

   Return the mixture to the saucepan and cook over medium-low heat, whisking constantly until it thickens and comes to a gentle boil, about 5 minutes. Remove from heat and whisk in the softened butter until smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold, at least 2 hours.

8. Step 8

   For the ganache, place chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream and corn syrup in a small saucepan until just boiling, then pour over the chocolate. Let sit 2 minutes, then stir gently until smooth and glossy. Let cool slightly to thicken but remain pourable.

   • 4 ozbittersweet chocolate, chopped
   • 1 cupheavy cream
   • 1 tbsplight corn syrup

9. Step 9

   To assemble, place one cake layer on a serving plate. Spread the chilled custard evenly over the top. Place the second cake layer on top and press gently. Pour the chocolate ganache over the top, allowing it to drip down the sides. Chill for at least 1 hour before serving to set the ganache.