Boston Cream Pie

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I thought a very good recipe, I enjoyed the steps involved. This recipe requires knowledge of the techniques required. I know what to expect with the process and I look forward to practicing the technique to master this.

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Made this yesterday - delicious!!! I had never made it before, but the Food Network Magazine picture was too enticing! I agree it takes a lot of work, but the pudding and cake can be made ahead of time. My family loved it! The only thing I might change is I would make more of the cream and maybe make it 3 layers.

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I made this recipe it's alot of work so I did it in stages and took my time but I loved the cake. I made the cake and the filling the night before and did the chocolate ganache the next day.Everbody loved it when I served it.

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This was so delicious! It all came out perfect! The only reason I didn't give 5 stars is because it was A LOT of work.

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I just made this. The recipe came out perfect. I had plenty of filling for the cake. I used "whole milk", I made sure my eggs were room temperature. I used a ganache recipe of 2/3 cup heavy cream, and 8oz of semi sweet chips. Chilled the ganache for about 20 minutes. I refrigerated the cake for 30 minutes before I couldn't stand it any longer to taste it :- I will say the pudding was not sweet enough for me. I think to simply the process maybe I would make the cake the night before. I have been dying to make a Boston Cream Pie for years.

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I was quite disappointed. For the amount of time and effort, this recipe was not worth it. The cake was a bit dry, the cream was not creamy and not enough of it. I got the recipe from Food Network magazine, but had no idea that it was only a 2-star rating...or I would not have made it.

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The overall flavors were good, but I found the cake to be a little too spongey for my personal preference. Hopefully that wasn't due to my technique or the fact that I made cupcake size portions instead of one whole cake!