More cake than pie, this Boston dessert is topped with chocolate ganache over vanilla sponge separated by vanilla pastry cream…a perfect ending to any meal.
Ingredients: · 2 large eggs room temperature · 1 cup cane sugar 200g · ½ cup whole milk 120mL · 5 tablespoons unsalted butter 70g · 1 cup all-purpose flour plus 2 tablespoons, 140g · 1¼ teaspoons baking powder · ¼ teaspoon kosher salt · 2 teaspoons vanilla extract · ¼ cup heavy whipping cream 60mL · 4 ounces bittersweet chocolate chopped Pastry Cream · 6 egg yolks room temp · 2/3 cup sugar · 1/4 cup corn starch · 1 tbsp vanilla extract · 2 cups whole milk 480mL · 1 tbsp butter 15g |
Instructions:
For the Pastry Cream
1. Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
2. In a large bowl, whisk the egg yolks and sugar until light and thickened. Sift in the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the pot for later.
3. Pour the mixture through a strainer back into the pot. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Cook while whisking for an additional minute or two after thickened and boiling. Remove from the heat and stir in the butter. Let cool slightly then cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill in the refrigerator.
For the Cake
1. Preheat oven to 350F. Spray a 8-inch round cake pan with baking spray or butter and flour it. Line bottom with parchment paper and spray again.
2. Combine flour, baking powder and salt in a bowl, then whisk together and set aside.
3. In a stand mixer fitted with a whisk attachment or large mixing bowl if using a hand mixer, add eggs and sugar. Beat on medium speed until pale, thick, and fluffy, about 4 minutes. (Beater should leave a trail in eggs when lifted.)
4. Meanwhile, in a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming.
5. With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture, beating until fully combined (batter will look like thick pancake batter and have bubbles on top). Scrape the sides of the bowl and fold batter a few times to insure it’s fully combined. Pour batter into the prepared cake pan.
6. Bake until a toothpick inserted in center comes out clean and cake begins pulling away from sides of pan, about 33 minutes. Let cool in pan for a few minutes then invert onto a wire rack to cool completely.
Source: “Boston Cream Pie”. Recipe. www.preppykitchen.com. N. p. 15 Jul. 2020. Web. 10 Feb. 2023.
By Recipe Contributor
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