Boston scream pie

  • Boston scream pie


For oil sponge:
200 g of flour for cakes Molino Rossetto
100 g of potato starch  Molino Rossetto
240 g of eggs
250 g of sugar
120 g of seeds oil
180 g of milk
1 pack of yeast for cakes Molino Rossetto
For pastry cream:
50 0g of whole milk
150 g of yolk
150 g of sugar
45 g of rice starch Molino Rossetto
Pulp of ½ vanilla berry
For Ganache:
100 g of dark chocolate
90 g of cream


  • RICE STARCH - 8,82 OZ (250 G) -
  • SWEET-CAKES FLOUR - 35,27 OZ (1 KG) -


To prepare oil sponge.
Warm eggs with sugar at 40°C, then stiffen them for about 15 minutes. Pour half of powders, milk and oil, mix and finally add the rest of flour. Cook on separated pans for about 35 minutes at 180°C. Let completely cool.

To prepare pastry cream.
Warm milk untili t boils.
in the meantime, mix the yolk with sugar, berry pulp and starches. Starch should be dissolved to avoid lumps in the cream. Pour some hot milk in the yolk compound and remove lumps using a strainer. Then cook until the temperature is 85°C. cream should be dense and it will come off the borders of the pot. When creami s ready pour it on a pan and go on mixing until it got cold , then put it in the freezer and then in the fridge. Decorate the cake with a sac a poche, stuff discs cooked previously.

For ganache.
Boil cream and pour it on chopped chocolate. Mix until you obtain a light cream, then glaze the cake.

Picture and recipe of Stefano Massaro. Blog Pan di Pizza:

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