Gluten Free Boston Cream Pie
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Learn more →Ingredients
8 servings
For the pastry cream
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk, at room temperature
- 1 tsp vanilla extract
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
For the chocolate ganache
- 4 oz semisweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tbsp light corn syrup
Instructions
- 1
Make the pastry cream: Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl until pale and smooth, about 1 minute. Heat the milk in a medium saucepan over medium heat until steaming and small bubbles appear around the edges, about 4 minutes — do not boil.
- 2
Slowly pour about half the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens noticeably and large bubbles burst at the surface, about 3–4 minutes. Continue whisking for 1 full minute after the first bubble appears to cook out the starch.
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