Tony Claxton's Recipes
Boston Cream Pie

Claxton Photography Boston Cream Pie


1 1/2 C - Unbleached AP Flour
1 1/2 t - Baking Powder
1/4 t - Salt
3/4 C - Butter, Unsalted
3/4 C - Sugar
1/4 t - Lemon or Orange Zest, Grated
2 - Eggs, Large
2 t - Vanilla Extract
2/3 C - Milk
    Cream Custard Filling:
1 1/4 C - Milk
3 - Egg Yolks, Large
1/4 C - Sugar
2 T - Cornstarch
1/8 t - Salt
1 T - Butter, Unsalted
1 1/2 t - Vanilla Extract
1/2 C - Heavy Cream, Chilled
Chocolate Glaze:
4 oz - Chocolate, Bittersweet, Finely Chopped
1 1/2 t - Light Corn Syrup
1/2 C - Heavy Cream

  • Preheat the oven to 350°
  • Lightly butter and flour a 9 by 2-inch round cake pan
  • Sift flour, baking powder, and salt into a medium bowl
  • Cream the butter, sugar, and citrus zest until light and fluffy
  • Add the eggs, one by one, beating well after each addition
  • Beat in the vanilla
  • With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined then pour the batter into the prepared pan
  • Bake until golden brown and a tooth pick inserted into the center of the cake comes out clean, about 30 minutes
  • Cool in the pan for 15 minutes on a rack then turn the cake out of the pan to cool completely
Cream Custard Filling:
  • In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges
  • In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt
  • While whisking, gradually pour the milk into the eggs
  • Pour the egg mixture back into the saucepan and, while whisking constantly, bring the mixture to a boil over medium heat, cooking for 1 minute or until thickened
  • Remove from the heat, and stir in the butter and vanilla
  • Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming
  • Refrigerate until chilled, about 1 hour
  • Whip the cream until it holds a soft peak
  • Lightly whisk the chilled custard to loosen it up, fold the cream into the custard, and refrigerate until ready to assemble the cake
Chocolate Glaze:
  • Put the chocolate and corn syrup in a small bowl
  • In a small saucepan, bring the cream to a boil
  • Pour the cream over the chocolate and stir until smooth
  • Cool slightly before glazing the cake
  • Slice the cake horizontally with a serrated knife into two pieces, starting about 5/8ths of the way up the side of the cake
  • Spread the cream just to the edges of the first layer and cover with the top layer
  • Pour all the glaze over the cake, then tilt the cake so the glaze covers it evenly and runs down the sides
  • Refrigerate until ready to serve

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