Go Back
–+ servings
a mini boston cream pie on a white cake stand.
Print Recipe
5 from 8 votes

Mini Boston Cream Pie

This Mini Boston Cream Pie features soft sponge cake layers filled with smooth pastry cream and topped with rich chocolate ganache. It's a perfectly portioned take on the classic dessert!
Prep Time30 minutes
Cook Time20 minutes
Chill10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: Boston cream pie, cake, chocolate ganache, mini cake, pastry cream, small batch, sponge cake
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

For the Pastry Cream

  • 1 large egg yolk
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • ½ cup whole milk
  • ½ tablespoon salted butter
  • ¼ teaspoon vanilla extract

For the Cake

  • 4 tablespoons salted butter -melted
  • 5 tablespoons sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • ½ cup self-rising flour *See note below
  • ¼ cup heavy cream

For the Chocolate Ganache

  • ¼ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions

Make the Pastry Cream

  • Whisk the Egg Yolk: In a small bowl, whisk the egg yolk and set aside.
  • Heat the Mixture: In a 1-quart saucepan, whisk together sugar, cornstarch, and milk until smooth. Place over medium heat, whisking constantly until the mixture thickens and starts to bubble. Cook for 1 more minute.
  • Temper the Egg Yolk: Slowly add 1 teaspoon of the hot milk mixture to the egg yolk, whisking constantly. Continue adding small amounts, one teaspoon at a time, until fully combined. This prevents the egg from scrambling.
  • Cook Until Thickened: Pour the tempered egg mixture back into the saucepan. Return to medium heat and cook, stirring constantly, until it reaches a gentle boil. Let it cook for 1 minute.
  • Add Butter and Vanilla: Remove from heat and stir in butter and vanilla until smooth.
  • Chill the Pastry Cream: Transfer the cream to a bowl, cover, and refrigerate until ready to use as filling. This step ensures the cream is well-set and easy to work with.

Make the Cake

  • Preheat Oven: Set the oven to 350°F (177°C).
  • Mix Wet Ingredients: In a medium bowl, beat butter, sugar, egg whites, and vanilla with an electric mixer on medium speed until smooth.
  • Add Flour: Mix in the self-rising flour until just combined.
  • Incorporate Cream: Add the heavy cream and mix until smooth.
  • Prepare Ramekins: Lightly butter two 10-ounce ramekins and divide the batter evenly between them.
  • Bake: Place ramekins on a baking sheet and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool Cakes: Let the cakes cool in the ramekins for a few minutes, then transfer them to a wire rack to cool completely.
  • Check Pastry Cream: About 20 minutes before assembling, remove the pastry cream from the fridge. If it’s too thick or cold, let it soften slightly at room temperature for easier spreading.
  • Release Cakes: Run a thin knife around the edges of the cakes to loosen them from the ramekins.
  • Level Cakes (Optional): If the tops are domed, trim them with a sharp knife for an even surface.

Assemble the Cake

  • Layer the Cake: Place one cake layer on a serving plate.
  • Add Pastry Cream: Spread the chilled pastry cream evenly over the cake.
  • Top with Second Layer: Place the second cake on top and gently press down.
  • Chill Before Ganache: Refrigerate the cake while making the ganache. This helps the layers set and makes spreading the ganache easier.

Make the Chocolate Ganache

  • Prepare the Chocolate: Place chocolate chips in a small bowl.
  • Heat the Cream: In a 1-quart saucepan over medium-low heat, warm the heavy cream until it just begins to simmer. You can also heat it in the microwave, watching closely to prevent it from boiling over.
  • Melt the Chocolate: Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This allows the chocolate to melt without overheating.
  • Stir Until Smooth: Gently stir until the chocolate and cream are fully combined and smooth.
  • Top the Cake: Pour the ganache over the chilled cake, spreading it evenly to the edges.
  • Chill the Cake: Refrigerate the cake for at least 1 hour before slicing. This helps the ganache set and makes it easier to cut clean, even slices.

Video

Notes

    • Use Room Temperature Eggs: This helps the pastry cream cook evenly and gives the cake a lighter texture.
    • Grease Ramekins Well: Coat the ramekins with softened butter to ensure the cakes release easily.
    • Use the Right Ramekin Size: This recipe is designed for two 10-ounce ramekins (4 inches wide, 1 ¾ inches tall). Larger ramekins will make thinner layers that bake faster, while smaller ones will create thicker layers that take longer.
    • Alternative Baking Dish: A 5x5-inch baking dish works too. Bake as a single layer, then cut it in half to create two layers.
    • Whisk Pastry Cream Constantly: Keep whisking while cooking to prevent lumps and ensure a smooth, thick consistency.
 
  • Making Your Own Self-Rising Flour
Self-rising flour is simply all-purpose flour mixed with baking powder and salt. If you don’t have it, make your own:
  • Mix 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
For this recipe, you’ll only need ½ cup. Store any extra in an airtight container for future use.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 168mg | Potassium: 178mg | Fiber: 1g | Sugar: 26g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code