Boston cream pie from Modern Comfort Food (page 205) by Ina Garten

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Notes about this recipe

  • anya_sf on February 04, 2021

    I made 2/3 recipe using 8" cake pans. The components all turned out well, but assembly was problematic. I made the cake layers and pasty cream one day ahead and chilled them, which I recommend, as the cake firmed up, making it easier to handle. The pastry cream could have been slightly stiffer, as some oozed out of the layers. The biggest issue was the ganache, mostly that there was way too much of it (and unfortunately I poured it all on the cake without thinking), which weighed down the cake, causing the cream to ooze out more and the layers to slip, creating a cream-ganache waterfall down the sides. The flavors were just delicious, though, although the ganache was quite rich. So I'd consider making this again with half the ganache. Or I'd stick with the Cook's Illustrated recipe, but add orange flavorings, as I really enjoyed those additions here.

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