Mini Boston Cream Pie

This Mini Boston Cream Pie is actually not a pie at all. It consists of two light vanilla cake layers separated by vanilla pastry cream and topped with chocolate ganache. This mini cake is a smaller version of the classic recipe and is the perfect size for serving one or two people.

I often get requests from readers asking me to scale down their favorite recipes and a classic Boston Cream Pie recipe is one that is requested the most.

What Is A Boston Cream Pie?

There are three separate components to a Boston Cream Pie; a moist vanilla cake, velvety smooth vanilla pastry cream, and a heavenly chocolate ganache. This show-stopping dessert originated in the 1800s when cakes and pies were both baked in pie plates. This is why it is called a “pie” instead of “Boston Cream Cake”.

The Parker House Hotel in Boston, Massachusetts, now the Omni Parker House Hotel claims to have served Boston cream pies since its opening in 1856.

Why This Recipe Works

• It’s surprisingly easy! Yes, you do have to make the cake, the pastry cream, and the chocolate topping but each component of the cake is super easy and I’m going to walk you through each one.
• The sponge cake is a variation of my vanilla cupcake recipe. It’s light and spongy and perfect for supporting the pastry cream and glaze. I doubled my vanilla cupcake recipe and baked each cake layer in a 10-ounce ramekin.
• This mini Boston cream pie is a fabulous dessert and the perfect size if you’re making it just for yourself or to share with someone else.

Ingredients

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

For the pastry cream (Crème Pâtissière):

• Egg yolk: An egg yolk helps to thicken the cream and gives it structure.
• Sugar: Sugar is needed in pastry cream because of the sweetness it brings.
• Cornstarch: Cornstarch is used to thicken the cream filling. It works better than flour.
• Milk: I recommend using whole milk, it delivers a full body and rich flavor to the pastry cream.
• Vanilla: Adds wonderful flavor.
• Butter: I use salted butter in my pastry cream. Butter adds richness to the cream.

For the cake:

• Butter: I use 4 tablespoons of salted butter, plus a little more for greasing the ramekins.
• Sugar: Use granulated sugar (regular sugar).
• Egg whites: Use the leftover egg white from the pastry cream and also one additional egg white. See below for ways to use the leftover egg yolk.
• Vanilla: For flavor.
• Heavy cream: Although you can use whole milk when making the cake, I prefer using heavy cream (also called double cream). The cake tends to be lighter and more sponge-like when cream or half and half is used. Half and half is a common dairy product found in the US but can be replaced with 50% whole milk and 50% heavy cream.
• Self-Rising Flour: Self-rising flour is flour that has salt and baking powder already added. If you don’t have this type of flour, you can easily make your own, This easy recipe for self rising flour will yield about a cup. Use 1/2 cup for this recipe and store the rest in a zip-top bag or other airtight container.
  • Mix together the following ingredients:
    • 1 cup all-purpose flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt.

For the chocolate ganache:

• Chocolate chips: You can use semi-sweet chocolate (my preference), milk chocolate, or dark chocolate.
• Heavy cream: Do not use half and half, whole milk, or any other liquid because the ganache won’t set up properly.

How To Make This Recipe

See the recipe box below for ingredient amounts and full recipe instructions.

Start by making the pastry cream:

1. In a small bowl, whisk the egg yolk and set the bowl aside.

2. Add the sugar, cornstarch, and milk to a 1-quart saucepan. Stir until smooth.
3. Place the saucepan over medium heat and cook, whisking constantly until the mixture begins to thicken and bubble. Continue to cook, while whisking for 1 additional minute.

3. Next, you will need to temper the egg yolk. Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot milk mixture to the egg, whisking constantly. Then, very slowly add the remaining mixture, 1 teaspoon at a time, to the bowl with the egg yolk until all is added, while continuously whisking. Be sure to keep the egg moving so that it doesn’t scramble.

4. Pour the egg mixture back into the pan and return to medium heat. Bring to a simmer or light boil. Stirring constantly, allow the mixture to cook for 1 minute.

5. Remove from the heat and stir in butter and vanilla. Continue to stir until smooth. Transfer to a bowl, cover and refrigerate until you are ready to use the pastry filling.

Make the cake:

1. Heat the oven to 350 degrees F (177 degrees C). Using a hand mixer on medium speed, beat the butter, sugar, egg whites, and the vanilla in a medium-sized bowl until smooth.
2. Add the self-rising flour and mix for a few seconds, until the flour is just mixed in.
3. Add the cream and mix until smooth.
4. Divide the batter evenly between 2 (10-ounce) ramekins.

5. Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean.
6. Cool the cakes completely on a wire rack. As the cakes cool, check on the pastry cream in the refrigerator. I like to remove the pastry cream about 20 minutes before assembling the cake. If the cream is too thick or too cold, it won’t spread easily.
7. Once the cakes are cool, run a thin knife around the edges to release them from the ramekins. If your mini cake layers bake up with domed tops, simply use a long sharp knife to slice off each top layer to level them out. Cutting the top off the cake is optional, but it gives the pastry cream and the second cake layer a flat surface to sit on.

Assemble the cake:

1. Place one layer of cake on a serving plate.

2. Spread the chilled, thickened pastry cream over the cake.

3. Top with the second cake layer and gently press down. Refrigerate the cake while preparing the chocolate ganache.

Make the ganache:

1. Place the chocolate chips in a small bowl.

2. Heat the heavy cream in a 1-quart saucepan over medium-low heat until the cream begins to gently simmer. Alternatively, you can heat it in the microwave until it starts to bubble, just watch it carefully so it does not boil over.
3. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. If you whisk too quickly while the cream is still hot, the ganache could break down resulting in a gritty texture.

4. After the chocolate has had enough time to melt, stir the cream and chocolate chips together slowly.

5. Pour the ganache over the top of the cake and spread to the edges.

Frequently Asked Questions

Expert Tips

• Use room temperature eggs for the pastry cream and the cake. This will help the cream cook faster and the cake will be lighter.
• Be sure to generously grease the ramekins with softened butter before pouring in the cake batter. This will ensure that the cakes release from the ramekins easily.
• The size of the baking dish you use to bake the cakes matter. Use the size recommended in the recipe or one that is very close in size. The size you use will greatly affect how your cake will turn out.
• When making the pastry cream, do not leave it on the stove unattended for even a second. It must be continuously whisked. Whisking ensures that the pastry cream thickens evenly and reduces the chance for lumps.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this mini Boston cream pie recipe, you might like to consider using them in any of these single serving and small batch recipes:

• Egg yolk: Deep Dish Chocolate Chip Cookie, Cream Scones, Oatmeal cookies
• Cornstarch: Mini Cherry Pie, Mini Pecan Pie, Lemon Bars
• Milk: Strawberry Milkshake, Banana Cream Pie, Peach Cobbler
• Heavy cream: Bacon, Egg, and Cheese Cup, Clotted Cream, Vanilla Ice Cream
• Vanilla: Mini Hummingbird Cake, Butter Pecan Granola, Butter Cookies
• Self-rising flour: Two Vanilla Cupcakes, Two Chocolate Cupcakes
• Chocolate chips: Mini S’mores Dip, Double Chocolate Chip Cookies, Brownie

If you’ve tried this Mini Boston Cream Pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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