Boston Cream Recipe
Make Boston Cream Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry (choux for éclairs/pastry rounds)
Pastry Cream (vanilla custard)
Chocolate Glaze
Assembly
Method
Pastry (choux)
- 1
Prepare and bake choux
Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/4 tsp salt. Bring to a rolling boil over medium heat. Remove from heat, add 1 cup flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan, about 1–2 minutes. Return to medium heat and cook while stirring for 30 seconds to dry slightly. Transfer dough to a mixing bowl and let cool 3–5 minutes. Add eggs one at a time, beating well after each addition (use a stand mixer or vigorous hand mixing) until batter is smooth and glossy and falls in a thick ribbon off the spatula. It should be pipeable but hold shape. Fill a large piping bag fitted with a 1/2–3/4 inch round tip (or use a spoon) and pipe 3-inch rounds spaced 2 inches apart for Boston cream buns (or pipe éclairs if preferred). Smooth any peaks with a wet fingertip. Brush tops lightly with milk for extra shine if desired. Bake at 425°F for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 20–25 minutes or until puffed and deep golden brown. Do not open oven during the first 20 minutes. Remove from oven and immediately poke a small hole in the side of each puff with a skewer to let steam escape. Cool completely on a wire rack.
Pastry Cream (vanilla custard)
- 2
Infuse milk and prepare yolk mixture
In a medium saucepan, combine 3 cups whole milk and the split vanilla bean with seeds (or 1 teaspoon vanilla extract). Heat just to a simmer over medium heat; do not boil. While milk warms, whisk together 3/4 cup granulated sugar, 6 large egg yolks, and 1/4 cup cornstarch in a heatproof bowl until pale and thick.
- 3
Temper eggs and thicken
Slowly pour about 1/3 of the hot milk into the yolk mixture in a steady stream while whisking constantly to temper. Return tempered yolk mixture to the saucepan with the remaining milk, whisking continuously. Place over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–4 minutes; it should be very thick and coat the back of a spoon. Continue cooking 30–60 seconds while whisking to ensure cornstarch is fully cooked.
- 4
Finish pastry cream and cool
Remove from heat. If used a vanilla bean, remove the pod. Stir in 3 tablespoons cold unsalted butter and 1/4 teaspoon salt until butter is melted and incorporated. Pour pastry cream into a shallow container, press plastic wrap directly onto the surface to prevent a skin, and chill in the refrigerator until fully cold, at least 2 hours. Before assembly, whisk briefly to smooth.
Chocolate Glaze
- 5
Make glaze
Place 6 ounces chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit 1 minute, then stir gently until smooth and glossy. Stir in 1 teaspoon corn syrup or honey if using for extra shine. Let the glaze cool slightly so it thickens but is still pourable.
Assembly
- 6
Fill pastries
If you baked hollow choux rounds, slice each puff horizontally about two-thirds of the way up (or make a small hole in the bottom). Transfer chilled pastry cream to a piping bag fitted with a medium round tip and pipe pastry cream into each puff until filled (or inject through the hole). For assembled buns, spoon or pipe enough so they feel slightly heavy but not overflowing.
- 7
Glaze and finish
Place filled pastries on a wire rack set over a tray. Spoon or pour the slightly cooled chocolate glaze over the tops so it covers neatly. Let glaze set at room temperature for 10–20 minutes. If desired, dust edges with a little powdered sugar for presentation. Serve within 24 hours for best texture.