Do you love Boston cream pie? Here is a delicious and easy recipe for you to make at home. This version uses our 1936 Torrefacto Instant Coffee, so it's perfect if you want a quick treat. Enjoy!


Ingredients

For the pastry cream

• 1 ¼ cups milk
• ½ cup (100 grams) sugar
• ¼ cup (30 grams) cake flour
• ½ teaspoon kosher salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup heavy cream (reserve until cake assembling stage)

For the ganache

• 4 ounces semisweet or bittersweet chocolate, chopped
• ½ cup heavy cream

For the cake

• 4 large eggs, separated, plus 3 large egg whites
• ¼ cup (50 grams) plus ¾ cup (150 grams) granulated sugar
• 2 tablespoons lemon juice
• ¾ cup (90 grams) unbleached all-purpose flour
• Pinch of kosher salt

For the coffee syrup

• ¼ cup hot 1936 Torrefacto Chocolate Instant Coffee
• ¼ cup (50 grams) granulated sugar

Directions

• Step 1

Make the pastry cream first: Scald the milk on high heat in a medium saucepan (bubbles start to form around the edge of the pan, but the milk is not boiling). In the meantime, combine the sugar, flour, and salt in a small bowl. Whisk the egg yolks in a medium bowl until well combined before gradually adding the flour mixture. It will be a thick, pasty substance.

• Step 2

The milk should be taken off the heat and slowly added, a little at a time, while whisking continuously, to the egg-flour combination. Return the bowl's contents to the pot and cook on medium once all of the milk has been integrated. For about 3 minutes, whisk briskly and consistently as the mixture thickens and boils. Every few seconds after it thickens, pause whisking to check if the mixture has reached a boil. If not, continue whisking. When you notice that it is bubbling, return to whisking right away for just 10 seconds, and then turn off the heat (any more time and the mixture can become grainy).

• Step 3


In a tiny, heatproof bowl, push, scrape, or pour the mixture through a fine-mesh sieve. Placing plastic wrap directly over the pastry cream surface, stir in the vanilla, and then cover. This will stop a skin from developing. Place in the refrigerator for at least 4 hours, or until cool, or store in an airtight container for up to 3 days.


• Step 4

Now, make the ganache: Place the chocolate in a small, heatproof bowl. In a small saucepan, bring the cream to just under a boil—bubbles will start to form around the edge of the pan—over high heat. Pour the hot cream over the chocolate and let sit for 30 seconds. Slowly whisk the chocolate and cream together until the mixture is smooth. Let cool to room temperature.


• Step 5

Create the cake now: Set a rack in the centre of the oven and raise the temperature to 350 degrees. Put parchment paper on a baking sheet that measures 13 by 18 inches. Approximately 6 by 8 inches of cardboard should be cut into a rectangle. Place aside.

To create the sponge cake, combine the egg yolks, 1/4 cup sugar, and lemon juice in a stand mixer with a whisk attachment (or a handheld mixer) and beat on high speed for at least 6 to 8 minutes (10 to 12 minutes with a handheld mixer). To ensure that the sugar and yolks are mixed equally, turn off the mixer once or twice throughout the beating process and scrape the sides of the bowl and the whisk. Place aside in a large basin after transfer.

Fit the mixer with the whisk after thoroughly cleaning the bowl and the whisk attachment. Put all the egg whites in a bowl and beat them for one to two minutes on medium speed. Stop the mixer and lift the whip out of the whites to check for the soft-peak stage; the whites should peak and then droop.

Add the remaining sugar very gradually while mixing at medium speed; it should take a full minute to add all of the sugar. Whip for a further two to three minutes at medium speed, or until the whites are glossy, shining, and maintain a firm peak when you slowly lift the whip straight up and out of the whites.

To lighten the yolk mixture, gently fold roughly one-third of the beaten whites into it using a rubber spatula. The remaining egg whites are then gently incorporated. Sift the flour and salt on top of the mixture, then slowly fold the flour in until it is fully incorporated. Making use of an offset spatula, spread the batter uniformly around the prepared pan. It is less crucial that the top be completely smooth than that the batter is distributed uniformly so that the cake has the same thickness all the way through.

• Step 6

14 cup (50 grammes) of granulated sugar and 14 cup of hot 1936 Chocolate coffee should be stirred until the sugar is completely dissolved. Use all of the coffee syrup to evenly brush the cake rectangles with the syrup. On the cardboard rectangle you've constructed, put a cake quarter. Trim the cardboard at this step to make it flush with the cake.



• Step 7

Whip 1 cup heavy cream in a medium bowl until it maintains strong, crisp peaks after the pastry cream has finished chilling. Add the pastry cream and mix thoroughly. A third of the pastry cream mixture should be distributed evenly over the cake using an offset spatula. The cream has a propensity to mound in the middle, so take sure to spread it evenly so that it is actually thicker around the cake's edges.

On top of the cream, place a second cake layer and lightly push down. About half of the leftover pastry cream mixture should be evenly distributed over the cake using an offset spatula. Once more, you should distribute the cream along the rectangle's edge a little thicker.

On top of the cream, put a third cake layer and push it firmly. Spread the remaining pastry cream mixture using an offset spatula as before.

• Step 8


Place the last cake layer on top of the cake and lightly press down. Place the cake in the freezer on a flat surface, lightly cover with plastic wrap, and let it stay there for up to two weeks or until it is completely frozen.

The cake should be taken out of the freezer and placed on a cutting board a few hours prior to serving. Trim the cake's edges to ensure that they are straight and even using a large chef's knife that has been dipped in hot water.


• Step 9

On a rack with a baking sheet underneath, put the cake. Pour the ganache carefully over the entire cake's top after heating it until it is pourable. To make the chocolate layer level and uniform, spread the ganache over it. Let the glaze run down the sides of the cake. Transfer the cake to a serving plate with care. Before serving, let the cake to defrost by allowing it to sit at room temperature for approximately 2 hours or in the refrigerator for at least 4 hours. Slice, then dish.

The Boston Cream cake is classic dessert that can be made in a hurry with some shortcuts. The flavors of our 1936 coffee, custard, and chocolate come together perfectly in this easy recipe. You'll want to keep this one in your back pocket for when you need an impressive dessert but don't have a lot of time.