Boston cream pie is not a pie. This version sports a sponge cake layered with pastry cream, coating of buttercream and a pouring ganache glaze.
The ganache glaze is easy to make. Simply heat one quart of heavy cream and pour over chocolate (62% or more cacao solids), stir to mix and allow to cool then pour over the pie.
The Chef's tip on this one is to line a round cake mold with a strip of acetate sheet cut to fit the mold and build the layers of cake and pastry cream. After the cake has chilled, unmold and set on a glazing rack. Pour the ganache over to coat the cake and add finishing touches with a step spatula.
Chef Michael Hutchings