Boston Cream Pie - It's One Wicked Pissah of a Cake

I'm so glad I can't do a decent Boston accent, otherwise this video recipe for Boston cream pie would have probably been really annoying because I would have done the entire voiceover in it.

This is my quick and easy version of Boston's Parker House Hotel's famous cake. Why is it called a pie? Your guess is as good as mine, but what I do know is that a real Boston cream pie is comprised of two layers of sponge cake, not a yellow cake from a boxed mix.

So technically this is only two-thirds of a Boston cream pie, but trust me, it's the most important two-thirds. In the video, I joke about the cake in this recipe simply acting as a pastry cream and chocolate ganache delivery system. I wasn't joking.

A Boston cream pie is all about the cream and ganache. In fact, here's a tip in case you want to take that idea and run with it – instead of two cakes, just use one. Use a long, serrated knife to split the cake in two, and proceed with the recipe as shown.

By the way, in a testament to just how busy I am, I completely forgot to mention those hairless hands you'll see stirring, whisking, and pouring, belong to my wife – the lovely and talented Michele.

Enjoy!



Ingredients:
yellow cake mix, prepared according to directions
For the pastry cream:
1/2 tbsp butter
1 cup whole milk
1 cup whipping cream
6 tablespoons sugar (upon further review we've added another tablespoon of sugar)
2 tablespoon cornstarch
3 eggs
1 or 2 teaspoons vanilla extract, or to taste
big pinch of salt
For the chocolate ganache:
4 ounces high-quality dark chocolate, preferably bittersweet
1/2 cup cream
1 teaspoon butter

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