Boston Cream Pie

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Before I make this, I want to verify that a pie plate is used instead of a cake pan. Can anyone let me know what they used? By the ingredients, it sounds like it would be 5 star.

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I've always wanted to make a Boston Cream Pie and knew for sure Gale Gand would have the perfect recipe (I'm a big fan of her stuff, always such hits! Anyway, the cake is gloriously springy and light, and the pastry cream is absolute heaven. Don't skimp on any ingredients and don't substitute anything! Excellent tips from "kasiekirk" by the way: add a little lemon zest to the batter and make truffles out of the left over ganache!

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This is a WONDERFUL recipe. I'm somewhat of an expert baker, myself, and I have to say.. If you didn't like this recipe, you either don't like boston cream pie, or you did something wrong. The ganache is more than double what you'll need, but if you let it set, you can scoop it out into balls, roll in cocoa powder, and voila.. Truffles. I did add some lemon zest to the cake batter, but that's because i like a little lemon to accentuate and brighten the other flavors.

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the cake was delicious and the recipe was great, i'd just double the recipe to make a good sized cake. the recipe says to make one 9 inch cake and cut it in half horizantally, but the one i made was far too small to do that, so i made another. the cake was a good size with the two layers, and it came out beautiful and delicious!

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I had already made my cakes and was just looking for the pastry cream recipe. This one was good but I found it to be a little thick and had a bit of an eggy taste. I only had fat free milk and whipping cream so I used 1 1/2 cups of the milk and 1/2 c. of the cream. Might have been the reason for it becoming too thick. But it was good enough for me to give it another try using either 1% or 2% milk. Also my vanilla beans were expired so next time I'll just use vanilla extract which might help give it more or a vanilla taste and less of an egg taste.

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There were so many completely different recipes on-line for Boston cream pie, I finally thought I'd use this one and am very happy that I did. Everyone loved it. Followed as written, although didn't have a vanilla bean, so used 1/2 tbsp of vanilla paste. Everything turned out fine - and delicious. The pastry cream was tempting to eat before filling the cake!

If you think you will have too much ganache, drizzle some on the pastry cream before putting on the top cake layer and pouring the rest over the top - you'll have an extra chocolate hit on the cake.

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I followed the recipe as written. Only tweak was to add two very tiny drops of orange flavoring oil (NOT extract to the pastry cream. It seemed to intensify the vanilla. Turned out quite well; pleased with the results!

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Worth the extra effort...don't settle for imitations that use pudding and cake mixes. I added 1/4 teaspoon of pure almond extract to the cake batter and it was wonderful! I also reduced the ganache and used 6 ounces of chocolate, but have to recommend Ghiradelli chocolate over others, it was incredible!

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#1...This is FANTASTIC!!!
#2...Don't you DARE use a dumb cake mix or pudding mix. Follow the directions and it will be perfection. Pudding mix? Are you serious, people? This is no kid's birthday cake with sprinkles. Make the custard!
#3...with the ganache leftovers...I chilled the cake and put a second layer on top. Definitely not too much.
It was a HUGE hit at my hubby's birthday. This is one I'll be writing down. Good luck!

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This dessert isn't meant to scream any particular flavor. It's a subtle creation that is indicative of original New England recipes.

It's also a recipe from a professional published baker. And it's an insult to Ms. Gand to think you know better than her how to bake anything.

Baking is a science. You can't add more eggs, substitute butter for the oil or add a pudding mix without changing the recipe completely. It's no wonder yours didn't turn out so well. And if you want to get published there are lots of websites out there that will accept anything whether it's edible or not.

I personally read the reviews to see what people thought of THIS recipe. I don't care about what you thought made it better. Because clearly, some of you don't get what a Boston Cream Pie is all about.

This recipe is the one to use. So what if you have some chocolate left over. It will keep in the fridge until you think of something else to do with it.