Boston Cream Pie

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Want Bobby Flay's official Boston Cream Pie recipe? Go to Bobby Flay's official web site. The on the left, select recipes. Scroll down till you find Throwdown Boston Cream Pie, and there you have it! Enjoy!

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WE LOVED IT! Yes, it was a mess, but we ate the drips and licked every bowl and spoon and pot. We tried making two 8inch cakes and stacking them - but the weight of the top layer made the bottom layer collapse. We ate it anyway! Next time will do one cake; halving the cake recipie, and making much less filling and chocolate. However, we certainly ate all the leftovers! We would suggest don't let the vague directions scare you - got for it!

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Ok, note to self: READ ALL REVIEWS BEFORE BAKING! LOL I made this recipe and it was delicious! I used 9" pans baked for 25 min. In the future (and there will be a second baking I will half the cream and quarter the ganache. I too was a bit confused in regards to the two cakes (I read the recipe, but not the info at the top.. good info to have btw! : However... I trimmed the tops of both cakes.... completely hollowed out one and stacked them. I used this as the cake 'bowl' for the cream. I did not infuse the cream, I don't feel like I had issues with the thickness of the cream as someone else mentioned. I would have enjoyed Bobby's cream recipe with the bourbon. The cake was a bit salty, but with the sweetness of the cream and ganache, it evened out.

This was a bit time consuming and I will make the cake and cream in advance next time, but SO worth it! GOOD LUCK!!

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This recipe is fantastic! Yes, there are a few steps but you can make the cakes and pastry cream the day before and assemble the next day. Very easy. I especially love the cream and will use in other recipes.(used leftover cream to fill cream puffs

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Has anyone figured out how to successfully make this??? I also would like to try it but only with specific instructions, perhaps for a springform pan. Otherwise it doesn`t sound too promising.

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I am dying to make this cake!
I see that bread & chocolate has added their comments but, I would like to make one cake as shown on the show. Do I use the same amount of ingredients shown here? If so, what would the baking time be? And, will a spring form pan work? That would then solve the problem of too much Pastry Cream and Ganache, plus I want it nice and thick.
Is this possible?

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You know it's a little labor intensive, but if it was easy anyone could it, it's the labor that makes it a great recipe. I should know,
I'm a guy that has little patience, but it is so worth the trouble. The finished product is really neat, and doesn't even look like the boring traditional Boston Cream Pie. Eunice, you done good girl

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notes from bread & chocolate:
the recipe will yield two finished boston cream pie cakes.
we use kosher salt in our kitchen that has much larger granules, so if using table salt, subtract one tablespoon.
please bake the cakes in two 8" round cakes pans that are 3-inches high, batter divided evenly.
the cake is almost pound cake like - rich and dense. it's best to let the cake rest one day before cutting and filling.
to infuse 32 fl oz of milk, place milk with 3-4 sprigs of fresh thyme and the zest of 1/2 orange in sauce pan. scald milk, cover and let stand one hour. strain before using.
for those home bakers with a scale, please use following weights.
1 # 5 oz Sugar
1 # 4 oz Pastry Flour
¾ oz Baking Powder
½ oz Salt

3 ea Large Eggs
5 ea Large Egg Whites (reserve yolks for pastry cream
9 fl oz Whole Milk
1 oz Vanilla

12 oz Unsalted Butter, room temperature

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I want to make Bobby's pie for a birthday cake since his won, but like other people I cannot find his recipe. So I decided I will try Eunice's cake since the judges really enjoyed hers too. I can understand how people would mess up on the recipe because the directions on the website are very vague. I have the show taped and have read others comments which I think will help when I go to make it.

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I followed this recipe to a "T" - what an amazing cake. A lot of work and mess for a home cook, but if you want to WOW people, this is the way to go. Eyes lit up when I uncovered it, and there was not a drop left - even the ganache spillover got scooped up and eaten. That being said, next time I will make 1/2 the ganache - I don't think that part of the recipe got scaled down enough, I had a quart leftover. I had about a third too much cream too, but it was delicious! I used the zest from 1 orange and a few sprigs of thyme to infuse the milk.