Winter has taken hold with a vengeance. The temperature has plummeted to 16 degrees for the high and there’s a foot of snow everywhere. What better to do than bake something I’ve never tried before, like Boston Cream Pie!
Boston Cream Pie Ingredients:
- Custard Filling:
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 large egg plus 3 egg yolks
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 cup (1/2 stick) salted butter
- 2/3 cup sugar
- 1 large egg
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- Chocolate Ganache:
- 1 cup heavy cream
- ( 8 ounces) semisweet baking chocolate
There are so many versions of this recipe from very easy to complicated. I chose the easy route and here’s how you create this delectable delight. Assemblage is easy. Just make each part in order listed then put them all together. Remember to allow the eggs and butter to come to room temperature before you begin.
First make the custard cream filling by mixing in a saucepan the first three ingredients of the custard filling, using a whisk. Add an egg into dry ingredients and mix well. Separate three eggs and save the yolks. Add the yolks to your mixture along with the milk. Whisk everything together and cook over medium heat stirring constantly, for around 12 minutes, until thickened.
Remove saucepan from heat and add vanilla. Pour custard into a dish and cover with plastic wrap, making sure to make contact with the custard. This prevents a skin from forming on the custard. Place in fridge and chill for two hours.
While the custard is chilling, bake the cake. Prepare a 9” cake pan with an oil and flour coating on the pan. I also like to use parchment paper on the bottom of the pan. You simply lay a piece of parchment paper the size of your cake pan on the counter, then place cake pan on top. Score the parchment around the bottom of the cake pan with a knife or pair of scissors and then cut out your circle. Place the circle of parchment paper on the bottom of the cake pan. This makes it so easy to remove the cake from the pan after it’s finished baking.
Gather all ingredients and in order listed, start by creaming the butter and sugar in a stand mixer or by using a hand mixer. Mix the butter and sugar until light and fluffy. Add the egg and mix well. Sift the dry ingredients into a separate bowl. Add into the creamed butter and sugar mixture a little at a time alternately with the milk until all ingredients are mixed well.
Using a spatula place the cake batter into the prepared cake pan and bake at 350 for 30 to 35 minutes. Check at 30 minutes with a toothpick or knife edge by inserting into the center of the cake. If it comes out clean, the cake is done.
Cool for ten minutes then turn out onto a wire rack to cool. Peel off the parchment paper from the bottom of the cake. Allow to cool completely then slice the cake in half. Wrap the halves in plastic wrap and freeze for thirty minutes. This makes it easier to assemble the cake.
Just before you are ready to remove the cake from the freezer, make the chocolate ganache. Heat the cream in a saucepan on low to medium heat until boiling, stirring constantly. Once the cream comes to a boil remove from heat and add the chocolate. Stir the mixture until the chocolate is melted. The mixture will darken and look glossy.
Now it’s time to assemble. Remove the cake from the freezer and place the top layer on a plate with the cut side up. Add the cream custard to the cake and smooth with an offset spatula. Now add the other half of the cake on top of the custard layer with the cake cut side down and press a little. You now have a cake sandwich! Using an offset spatula go around the sides of this cake a clean up any custard that has oozed out.
Make sure your Ganache is still warm and if not, heat it up a little to make it smooth enough to pour. Don’t go too far or the chocolate will break and you’ll have oil coming out of the chocolate. If that should happen, you’ll need to discard it and make a new batch.
Pour the Ganache over the top of the cake and allow it to drizzle down the side of the cake. Do not use a spatula to spread the ganache! You can use an offset spatula on the sides of the cake to help cover where cake is showing through, but not on the top.
Once you have finished pouring all the ganache place the cake in the fridge and cool for two to three hours before serving. The ganache will harden and turn shiny.
Why is this cake called a pie? Because back in the day when this delectable delight was created, pie tins and cake pans were used interchangeably. Yankee Magazine explains the reason for the name here.
Store any leftovers in fridge. Enjoy!Much Love ~ Rhonda