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Mini Boston Cream Pies

There's nothing quite like a classic Boston Cream Pie...since it's actually a cake! Rich, thick pastry cream is sandwiched between two layers of buttery yellow cake, then topped with a dark chocolate glaze.

Yields 3 mini cakes     adjust servings

Preparation 30 mins Cook Time 18 mins Total Time 48 mins



    • 3/4 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 cup + 2 Tablespoons whole milk
    • 1/4 cup unsalted butter
    • 1/2 cup granulated sugar
    • 1 egg, room temperature
    • 1/2 teaspoon vanilla extract


    • 1/2 cup whole milk
    • 1 egg yolk
    • 3 Tablespoons granulated sugar
    • 1 Tablespoon cornstarch
    • Pinch kosher salt
    • 1/2 Tablespoon unsalted butter
    • 1/2 teaspoon vanilla extract

    Chocolate Ganache

    • 2 ounces semisweet chocolate, chopped
    • 3 tablespoons heavy whipping cream
    • 1 tablespoon corn syrup
    • 1/8 teaspoon vanilla extract



    1. Preheat oven to 350F. Grease 3 4-inch springform pans with butter or cooking spray. Set aside.
    2. In a small bowl, whisk together the flour, baking powder, and salt.
    3. In a small saucepan set over low heat, heat milk and butter until melted. Remove from heat and cool slightly.
    4. In a large mixing bowl, beat together the sugar, egg, and vanilla until pale and thick. Beat in milk and butter mixture until smooth, then whisk in flour mixture. Scrape down the bowl.
    5. Portion batter into prepared pans and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
    6. To assemble: Working with one cake at a time, cut in half horizontally. Spread ⅓ of the prepared custard onto the bottom half, then top with the remaining half. Spread the desired amount of prepared chocolate ganache on top. Repeat with the remaining cakes. Chill until ready to serve; let sit at room temperature for about 15 minutes before serving.


    1. In a large saucepan, warm the milk until hot but not boiling. Remove from heat and set aside.
    2. In a small bowl, whisk together the egg yolk, sugar, cornstarch, and salt until a paste is formed. Whisk some of the hot milk into the egg mixture to temper, then pour the mixture back into the saucepan. Cook until boiling, about 1 minute, whisking constantly. Once boiling, whisk for 1 additional minute or until the custard thickens.
    3. Remove from heat. Immediately whisk in the butter and vanilla. Pour through a strainer into a clean bowl and cover the surface with plastic wrap, ensuring the wrap is touching the custard (this prevents a skin from forming.)
    4. Cool to room temperature and then refrigerate for 1 hour before using.

    Chocolate Ganache

    1. Place the chocolate in a heatproof bowl. In a small saucepan, heat the cream, corn syrup, and vanilla until hot; do not boil. Pour the warm cream over the chocolate and wait 1 minute before whisking together until smooth.


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