The last time I made Boston Cream Pie was more than a dozen years ago but I had another go recently for my Mom's birthday. Back then I wasn't satisfied with the runny texture of the pastry cream, so for this attempt I made sure it was firm. To assemble my cake I also went a bit off piste. The cake was baked as three layers, instead of the traditional two, and for the chocolate ganache icing I went the simple, minimalist route.
