This is the fourth in my recipe series where I recreate or put my own twist on some Major League Baseball Stadium Desserts.

These Boston Cream Pie Trifles come from Fenway Park, home of the Boston Red Sox.

For this recipe I used my hot milk sponge recipe for the cake, an easy peasy vanilla pastry cream and a semi-sweet chocolate ganache glaze.

The small containers are mini mason jars and I even got a little fancy and used some wine glasses.

Whether you make it at home or grab one at the stadium, you can’t go wrong with a Boston Cream Pie.

Boston Cream Pie Trifle

Butter the bottom and sides of a 13" x 9" pan. Line the pan with parchment paper so it hangs over the long sides. This will assist you in removing the caake when done,
Preheat your oven to 350℉.
In a small bowl combine the all purpose flour, cake flour, baking powder and salt. Set aside.
Combine the milk and butter and heat until the butter is melted and the mixture reaches a temperature of 140℉.
In the bowl of an electric stand mixer, or a large bowl if using a hand mixer, place the sugar and eggs. Using the whisk attachment beat for 3-4 minutes until lighter in color and about tripled in volume.
Sift the dry ingredients into the egg/sugar mixture and beat on low until everything is combined. Scraping the bowl as necessary.
With the mixer running on low spead, gradually add the hot milk/butter and mix until combined.
Scrape the bottom and sides with a rubber spatula to insure that ll the ingredients are combined.
Pour the batter into the prepared pan and bake for 12-14 minutes or until the top is a light golden brown and the top springs bal when gently pressed.
Remove the cake from the oven and place the pan on a rack to cool.

Place the sugar, salt and cornstarch in a saucepan and whisk well to combine.
Add the egg yolks and whisk until the mixture is smooth and combined, about 1-2 minutes.
Gradually pour in the milk and whisk until all ingredients are combined.
Place the pot over medium heat and whisk the mixture. Occasionally scrap the bottom of the pan with a spatula to make sure the pastry cream does not stick to the bottom as it thickens.
The mixture will begin to thicken. Continue whisking until you see bubbles break the surface. Continue whisking for about a minute, while it is bubbling. This will activate the thickening power of the cornstarch.
Remove from the heat and add the butter and vanilla extract. Mix until the butter is melted.
Pour the mixture through a mesh strainer into a bowl.
Place a piece of plastic wrap directly on the pastry cream and refrigerate at least 2 hours, ideally overnight.

Add the chocolate, heavy cream and corn syrup to a heat safe bowl and place it over simmering water. Allow the chocolate to start to melt. Whisk until smooth.
Place the glaze in a microwave safe pitcher. If it begins to set before you are able to use it you can heat in the microwave until it becomes a pourable consistency. Heat in 10 second intervals.

Using a round cookie cutter,cut a pieces of cake the size of the opening of your container.
To make it easier to layer te pastry cream, i like to use a pastry bag. BUt you can also spoon it into the container.
Create layers of cake and pastry cream, starting and ending with cake. For the small mason jars I used 2 layers of cake and one of pastry cream. For the wine glasses I used 3 layers of cake a 2 of pastry cream.
To finish, pour a thin layer of chocolate glaze over the top. I garnished with crispy chocolate pearls.

My Version of The Fenway Park Boston Cream Pie Trifle