Boston Cream Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This pie was not good. The cake was very dense and there was way too little cake. Also, the custard was tasteless with a watery consistency. What I would suggest is double the amount of the cake ingredients (use a separate yellow cake recipe, or make half the amount of custard and ganache to avoid having left over pastry filling and icing. The only thing good about this recipe was the icing. Will not be making this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent recipe. My family raved about it. The key is organization in each step, but overall easily doable. I will definitely be making it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very good. at first i thought that there wasn't enough cake but after i tried it i realized it was the perfect ratio of chocolate, custard, and cake i will deffinetly make this again. the only criticism i have is that the cake was a little dense

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

To be completely honest, I was short on time, so I used a boxed yellowcake mix, so I cannot review that. The filling and ganache were worth three stars. The filling was very good when eaten with the cake, but I don't think it tasted very good by its lonesome. I also think it was too thick- it was almost like a gelatin when chilled. I think perhaps using a little extra vanilla and cutting down on the cornstarch will fix those two problems. Even after chilling the ganache, it was VERY runny. I used the entire 12 oz bag of chocolate chips and I still ended up digging out some more chocolate from my cupboards to add. I also had a lot of ganache left over. You can easily reduce the recipe by half and get away with it. I will use this recipe again, but it required modifications.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My hubby's fav in Boston Cream Pie, today is his birthday so I tried this recipe...I doubled the cake part and did 2 9" cake halves, the custard and the ganache can almost do 2 cakes.

I found the cake shrunk a good bit and looks a little dense, but I wont know until we try it tonight. I might put less cornstarch next time as well and make less ganache.

BTW the ganache is to be poured over and the dessert chilled, for those who chilled it and used it like frosting...

I will post my Husband's comments later...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious, worth every egg yolk! The cake part was easy to make, except for when I had to fluff up the egg whites, they didn't form peaks, so I threw those egg whites out and started again to fluff the whites without the creme of tartar and it worked. I added the creme of tartar after the whites had fluffed. The ganache was also easy to make but next will cut in half, I had to much left over. I've never made pastry creme before, and it is a good idea to make the creme ahead of time bc it needs chilling time. The creme was not too difficult, just be prepared to keep on whisking while on the stove top, before you know if it might start sticking to the pan and it also gets thick relatively fast-don't be alarmed. I made this dessert for my brothers birthday and it was a hit-everybody put in their orders for their upcoming birthdays.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first attempt at a Boston Creme Pie and I was surprised at how easy it was. I was kind of surprised at baking the cake part in a pie dish, but the shape worked out well. The custard is delicious!! and I had no problems with the chocolate. I would definately make this again and recommend to newbie bakers like myself!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I actually only used the cake portion of this recipe since it's the same as the one my grandma uses, and it is delicious! I definitely recommend doubling the cake recipe so the cake looks a little more substantial- and of course then you can eat more of it :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Chocolate glaze is very runny (not unlike Hershey's chocolate syrup
Add hot cream in batches to melt the chocolate to the proper consistency.

Pastry cream is too thick and springy (like a jellied paste
Reduce cornstarch by at least 20%.

The cake is very good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Easily the best Boston cream pie I've ever made. For those that that the chocolate was too runny, the ganache needs to be cooled to the right temperature/thickness before glazing. The vanilla bean infusion made an amazing pastry cream. The cake was so light & moist. All 3 elements worked perfectly.