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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Pâte à Choux (Pastry Shells)
Pastry Cream (Crème Pâtissière)
Chocolate Glaze
Method
Pâte à Choux (Pastry Shells)
- 1
Prepare oven and tray
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats. Fit a pastry bag with a 1/2-inch round tip (or use a zip-top bag with corner cut).
- 2
Make choux dough
In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/4 teaspoon salt. Bring to a vigorous simmer over medium heat, stirring until butter melts. Remove from heat, add 1 cup sifted flour all at once and stir vigorously with a wooden spoon until a smooth ball forms and a film forms on the bottom of the pan, about 1–2 minutes.
- 3
Cool and add eggs
Let the dough cool 5 minutes (so it doesn't scramble the eggs). Transfer to a mixing bowl or stand mixer fitted with paddle. Beat in eggs one at a time, fully incorporating each before adding the next. The final dough should be glossy and fall from the paddle in a thick ribbon; you may not need all 4 eggs or you may need a little more depending on humidity — use the texture as a guide.
- 4
Pipe and bake
Pipe 12 rounds about 1 3/4 inches in diameter, spacing 2 inches apart. Smooth any peaks with a wet fingertip. Bake at 425°F (220°C) for 12 minutes, then reduce oven temperature to 375°F (190°C) without opening the door and bake another 10–12 minutes until puffed and deep golden. Turn off oven, crack door and let shells dry for 10 minutes to avoid collapse. Remove to a rack to cool completely.
- 5
Hollow shells (optional)
When cool, slice tops off each puff or cut a small slit in the side and gently remove some interior if needed to make room for pastry cream. Reserve tops for presentation.
Pastry Cream (Crème Pâtissière)
- 6
- 7
Whisk eggs and dry ingredients
In a bowl whisk together 1/2 cup granulated sugar and 4 large egg yolks until pale and slightly thickened. Whisk in 1/4 cup all-purpose flour and 2 teaspoons cornstarch until smooth and free of lumps.
- 8
Temper and thicken
Slowly pour about one-third of the hot milk into the yolk mixture in a thin stream, whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium heat and whisk constantly until the mixture thickens and comes to a gentle boil, about 2–4 minutes. Boil for 30 seconds while whisking to cook out the starch taste.
- 9
Finish pastry cream
Remove from heat and whisk in 2 tablespoons unsalted butter until smooth. Pour pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 2 hours until fully set (or 30–45 minutes in an ice bath for quicker cooling).
Chocolate Glaze
- 10
Make ganache-style glaze
Place 4 oz chopped bittersweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream and 1 teaspoon light corn syrup just to a simmer. Pour hot cream over the chocolate and let sit 1 minute, then whisk gently from center outward until smooth and glossy. Add 1 tablespoon unsalted butter and whisk until incorporated for extra shine. If glaze is too thin, cool slightly; if too thick, warm gently over a bain-marie.
- 11
Assemble Boston Creams
Fill a pastry bag fitted with a small plain tip (or use a syringe) with chilled pastry cream. Holding each shell steady, pipe pastry cream into the bottom half until filled but not bursting. Replace the top (or leave open for exposed cream). Spoon or dip the top of each filled choux into the warm chocolate glaze to coat. Let the glaze set on a rack for 10–15 minutes before serving.
