Authentic Boston Cream Pie Recipe Boston, United States of America

Heat butter, milk, and light cream over medium-high heat until boiling, then remove from the stove. Mix sugar and cornstarch in a large bowl, then add eggs and whisk for about 5 minutes, until pale and frothy. Gradually whisk the eggs into the hot milk. Put the pan back on the stove, then while mixing constantly, bring the mixture to a boil. Boil for a minute until thickened.

Pour the cream into a bowl and cover it with cling film to prevent the skin from forming on the surface. Keep in the refrigerator for a few hours. When ready to use, whisk in the rum.

For the chocolate fondant icing, first, wipe a baking tray on which you will pour the syrup with a damp cloth, then bring a mixture of water, sugar, and cream of tartar to a boil over medium heat. Once boiling, cover and boil for 3 more minutes. Take the lid off, and with a pastry brush dipped in cold water, brush down the sides of the pan. Boil for another 5 minutes until soft-ball stage (238°F). Take off heat and pour onto a damp baking tray. Allow the syrup to cool until lukewarm, about 10 minutes.

Spread the syrup with a metal spatula, turning it over on itself until it beings to thicken and whiten. At that point, start kneading the mixture by hand until stiff. Put in an airtight container and keep in the refrigerator for a few hours.

To make the sponge cake, first, set the oven to preheat to 350°F, and lightly oil a cake pan with removable sides. Separate the yolks from the whites, and place each in a separate bowl together with ½ cup of sugar. Whip the egg whites to soft peaks, and the yolks until pale and frothy (about 5 minutes), then fold the whites into the yolks. Next, fold the flour in batches, followed by melted butter. Pour the batter into the cake pan, then put in the oven and bake for 18-20 minutes. The cake is baked when a toothpick inserted into the center of the cake comes out clean.

When the cake cools to room temperature, first slice the top of the cake off to level, then cut the cake in half, making two layers. Spread one layer with pastry cream, then place the other layer on top and spread the sides of the cake with pastry cream.

To make the chocolate fondant, first, warm the white fondant over boiling water until at a temperature of 105°F, then add the chocolate you’ve previously melted in a double broiler. If necessary, add a small amount of water until at spreading consistency.

To get the white fondant, warm the white fondant over boiling water until at a temperature of 105°F. If necessary, thin with water. Transfer to a piping bag fitted with a 1/8-inch tip.

Coat the top of the cake with a thin layer of chocolate fondant icing, then immediately pipe concentric spiral circles of white fondant icing on top of it, starting at the center of the cake. Make scores in the white lines with the tip of a knife, starting at the center of the cake and running it all the way to the edge.

Press the almonds into the sides of the cake to finish. Serve at room temperature.