🍰 Boston Cream Puff Cakes
These Boston Cream Puff Cakes combine airy choux pastry with silky vanilla pastry cream and a glossy chocolate ganache. Think cream puffs meet Boston Cream Pie—light, luscious, and perfect for dessert trays or special occasions!
Equipment
- Saucepan
- Whisk & wooden spoon
- Mixing bowls
- Piping bag or spoon
- Baking sheet & parchment paper
- cooling rack
Ingredients
For the Cream Puff Shells (Choux Pastry):
- ½ cup 115g unsalted butter
- 1 cup 240ml water
- ÂĽ teaspoon salt
- 1 cup 125g all-purpose flour
- 4 large eggs
For the Pastry Cream Filling:
- 2 cups 480ml whole milk
- ½ cup 100g granulated sugar
- ÂĽ cup 30g cornstarch
- ÂĽ teaspoon salt
- 4 large egg yolks
- 2 tablespoons 28g unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- ½ cup 120ml heavy cream
- 4 oz 115g semi-sweet or dark chocolate, chopped
- 1 tablespoon corn syrup or butter for shine, optional
Instructions
Make the Pastry Cream (Can Be Made Ahead)
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Add egg yolks and slowly whisk in milk until smooth.
- Cook over medium heat, whisking constantly, until thick and bubbly.
- Remove from heat, whisk in butter and vanilla.
- Pour into a bowl, press plastic wrap directly on surface, and chill at least 1 hour.
Make the Choux Pastry Shells
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once and stir vigorously until a dough forms and pulls from the sides.
- Let cool 5 minutes. Then beat in eggs one at a time until smooth and glossy.
- Scoop or pipe 2-inch mounds onto baking sheet.
- Bake for 20 minutes, reduce oven to 350°F, and bake another 15–20 minutes until golden and puffed.
- Cool completely on a wire rack.
Make the Ganache
- Heat cream in a small saucepan until just simmering.
- Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth and glossy. Add butter or corn syrup for extra shine if desired.
Assemble the Cakes
- Slice each puff in half horizontally.
- Spoon or pipe chilled pastry cream into bottom half.
- Replace top and drizzle with chocolate ganache.
- Serve immediately or chill briefly before serving.
Notes
đź’ˇ Tips for Success
Don’t open the oven early—this helps prevent collapsing Use a star piping tip for beautiful puff shapes Pastry cream thickens more as it chills—whisk briefly before piping
Don’t open the oven early—this helps prevent collapsing Use a star piping tip for beautiful puff shapes Pastry cream thickens more as it chills—whisk briefly before piping