Boston Cream Pie

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The sponge cake didn't come out the way I expected, but the pastry cream was very very good, this pastry cream recipe I will keep: I like airy, light sponge cake but the cake from this recipe came out heavy and rubbery, I have a better sponge cake recipe than this one.

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Cake was so bad out of the oven that I never got to make the pie. It was heavy and rubbery. Much better recipes are found elsewhere.

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First off, I WANT TO THANK THE OTHER REVIEWERS. Because of them, I made a wonderful cake. Bless you all.

I would like to encourage everyone to get out the food scale when measuring out the sugar and the butter. A cup of sugar is not 8 oz, as called for in the receipe. Likewise for the butter measurement.

I took reviewer's comments about "blandness" and took their advise. I added a teaspoon of vanilla to the cake batter. Yum. I also added a teaspoon of vanilla and an ounce of rum to the custard. You can also add more rum and vanilla to the chilled custard when you whip it up. These add-ins did not affect the consistancy of the cake. There is no reason for this cake to be flavorless.

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Let me start off by saying that I really only used this recipe for the sponge cake, because fondant doesn't have a spectacular taste and I already had some awesome custard in my fridge from making a banana cream pie a few days prior.

Honestly though, I wish I hadn't. The cake needs a lot more sugar, vanilla and some other type of liquid. What I tasted in the cake was a dry, bland product that couldn't even be saved by the chocolate ganache and vanilla custard that sat along in it. If anything, I'd just use this recipe as a basis for how to make a boston cream pie and then use other recipes to substitute the separate parts. Hey, at least the custard and ganache tasted good?

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I made the pastry cream tonight---and will complete the rest of the pie tommorrow. However, the recipie calls for 6 eggs, but it should just be 6 egg yolks. I suspected the typo but went ahead and made it with the whole eggs. I got a grainy, sweet scrambled egg pudding. That's OK, my kids will love it.
I re-did it with just the egg yolks and was able to achieve the "ribbons" that the recipie talks about. The finished product is beautiful, even though I've now used an entire carton of eggs just on the pastry cream!

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I have a convection oven and it took the cake 24 mins to cook. It came out beautiful and light and spongy with a subtle flavor to compliment the sweeter cream and balance the strong chocolate ganache.

Otherwise follow the recipe exactly including measuring out the ingredients by weight and you will have no problems. Recipe is easy if you know your way around a kitchen, not professionaly but as a regular cook for family etc... If you have extra cream make psuedo creme brulee.

I took the hints from the video to make an extra special B-day cake for my hubby; the rum and toasted almonds take it over the top!!

Guten Appetit!

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For all the time and energy that goes into this cake, I'd rather just go to the Omni Parker and buy a piece. If you aren't in the position to get to downtown Boston though it really is the only recipe for Boston Cream Pie that comes close.

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Let's be honest, with nearly a dozen eggs, you'd expect rich, moist decadent cake, right? Well don't.
1 The cake is very dry. It took twice as long to cook, and was gooey in the very center. Yes, I followed the instructions to a T. I figured it would be light and airy because of whipping the egg whites and yolks seperate, but I was wrong. Save the hassle, and use your favorite yellow cake mix.
2 The custard is okay. But look at the ingredients. There is nothing to give it real flavor. The rum is nice, but it's not enough. Maybe vanilla? It does set up supurbly though. Plus, I had over half of the custard left over. I put it into custard cups for later. But what a waste.
3 I admit, I didn't use his chocolate recipe. I used Alton Brown's ganache. (1/2 cream 1/2 chocolate This was the best part. But in the future, I would just melt the chocolate, add 2-3 TBL. water, then drizzle over the cake. Let it set up to a nice hard crust. Delicious!
Sorry Bobby. Come to my place and we'll have a Boston Creme throwdown.

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I can't get the filling to stand up. Both times it's too runny, not sure what I'm doing wrong. I had the cake from the Parker House last year, wish this recipe was more descriptive.

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I loved this it was oh so great the choclolate filing and yummy sponge cake was gret!!!!!!!!~~~~~Bailz♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥ p.s ~~~~You have to try this! hehehehehe soooooooooooooo good!