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Boston Cream Pie Waffles

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Boston Cream Pie Waffles, Luscious, silky pastry cream sandwiched between two vanilla Belgian Waffles covered with a rich, smooth chocolate ganache. They are more dessert than breakfast, but … who cares? It’s our little secret. Go ahead!

Boston Cream Pie Waffles #SundaySupper
Welcome to this week’s theme, we have brought you a slew of wonderful Waffle Recipes.

I brought these simply sinful Boston Cream Pie Waffles. And simply sinful, they most definitely are! 

Boston Cream Pie Waffles

These were born from my love for Boston Cream Pie. I’m pretty sure that Boston Cream Pie must’ve been my dad’s favorite dessert. I could be wrong, maybe there was something else, but I remember getting Boston Cream Pie a lot as a kid.

It quickly became one of my favorites too, and my family can attest to that fact since I either buy one or make one at least once a month. Yes, I might have a problem.

I can eat a huge slice for breakfast with my coffee. And not feel terribly bad about it. It’s a bit of an obsession.

So … why not make some Boston Cream Pie Waffles? Right?

Boston Cream Pie Waffles #SundaySupper

Make sure to check out these other AMAZING Waffle Recipes!

Sweet and Sinful:

Savory Brinner Winners:

Boston Cream Pie Waffles #SundaySupper

Ready to make your own Boston Cream Pie Waffles?

Boston Cream Pie Waffles

Boston Cream Pie Waffles

A luscious, silky pastry cream sandwiched between two vanilla Belgian Waffles covered with a rich, smooth chocolate ganache.

Ingredients

  • Belgian Waffles, 2 per person, homemade or storebought

For the Pastry Cream:

  • 1 tablespoon butter
  • 2 cups milk
  • 2 cups light cream
  • ½ cup sugar
  • 3 ½ tablespoons cornstarch
  • 6 eggs
  • 1 teaspoon rum

For the Chocolate Ganache:

  • For Chocolate Ganache:
  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy whipping cream

Instructions

For the Pastry Cream:

  1. In a saucepan, bring the butter, milk and light cream to a boil.
  2. In another bowl, combine the sugar, cornstarch and eggs in a bowl and whisk until ribbons form.
  3. Once your butter, milk and cream boil, whisk in the egg mixture and bring to a boil again. Allow to cook for 1 minute past boiling.
  4. Pour into a bowl and cover the surface with plastic wrap.
  5. Chill at least 2 hours but overnight is optimal. When you remove from fridge, whisk to smooth out and add the rum.

For the Chocolate Ganache:

  1. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, as it's starting to bubble, but not froth, pour the chopped chocolate in and then whisk until nice and smooth.
  2. Remove from stove and allow to cool for about 10-15 minutes or until you see it thicken up a little.

To Create Waffles:

  1. Start with two Belgian Waffles, and slather the pastry cream on one of them. I make sure to push it down into the crevices of each waffle crater and then slather even more on top. Put the other waffle on top. It's ok if some escapes.
  2. Pour the chocolate ganache over the top of the waffles and allow to slowly start dripping down the sides.
  3. Serve immediately and enjoy!

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Kayle (The Cooking Actress)

Wednesday 6th of July 2016

WHAAAAAAT??! oh my gosh. seriously-these waffles look out of this world--I love boston cream pie!

Lauren @ Sew You Think You Can Cook

Tuesday 28th of June 2016

I've never had a Boston Cream Pie. :X When it comes to donuts I don't like anything oozing out of them. But in waffle form, I'd be happy to try it! They're simply beautiful.

The Ninja Baker

Sunday 26th of June 2016

Dessert for breakfast is one of the best ways to start a day. It puts a smile in the tummy, right? And when the main ingredient is waffles it truly counts as breakfast...P.s. How wonderful that you've got memories of your father mixed in with scrumptious Boston Cream Pie.

Hezzi-D

Sunday 26th of June 2016

WOW! Love Boston Cream Pie and these Waffles sound amazing!

Cindy Kerschner

Sunday 26th of June 2016

Rum huh, hmmm.... I'm sold on the flavors!

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