This is the Boston Cream Pie recipe from the Flour, Too cookbook by Joanne Chang, but the recipe is online here. I’ve made similar cakes before, but never with the homemade custard. I believe the original Boston Cream Pie used a whiskey syrup and this recipe calls for a coffee syrup. The verdict on this cake is at the end of the blog. Changes I made: Ganache: I didn’t have any bar chocolate so I used a cup of chocolate chips and ½ cup heavy cream. I microwaved them together instead of getting the milk hot on the stovetop. Finishing: The recipe calls for dripping the ganache over the sides, but I had plenty, so covered them. Notes: The sponge calls for three egg whites, but the custard uses four egg yolks, so it almost balances out. This is a bit of a time-consuming cake, though much of that is cooling and waiting time. The egg yolks and whites are beaten separately and the sponge cools before the syrup can be layered on. The custard requires several minutes of const...
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