Baking… Boston Cream Pie
Rejuvenated from my recent vacation to Boston, I baked a pie… urr, um… cake.
Boston Cream Pie
Hot Milk Sponge Cake (Better Homes and Gardens)
Suggested by my favorite gurus on America’s Test Kitchen, I would suggest poking a few holes in the lower cake layers as you assemble with the cream to help it soak in.
1 cup all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/2 cup milk
2 tablespoons butter
- Preheat oven to 350 degrees F. Grease one 9 x 2-inch round cake pan (batter will overflow a shallower pan); set aside.
- Stir together four and baking powder; set aside.
- In large bowl beat eggs on high about 4 minutes, until slightly thickened.
- Gradually add sugar; beat on medium 4 to 5 minutes until pale yellow and thickened.
- Add flour mixture; beat on low to medium just until combined.
- In small saucepan over low heat stir milk and butter until butter is melted.
- Add to batter, beat to combine.
- Pour batter in pan. Bake 20 to 25 minutes or until wooden pick inserted near center comes out clean.
Pastry Cream (Baking Illustrated)
2 cups Half & half
1/2 cup sugar
1 pinch salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla
- Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Whisk yolks in medium bowl until thoroughly combined.
- Whisk in remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy.
- Whisk in cornstarch until combined and mixture is pale yellow and thick.
- When half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper.
- Return mixture to pan, scraping bowl with rubber spatula.
- Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. This takes about a minute.
- Off heat, whisk in chunked butter and vanilla until melted and smooth.
- Strain the pastry cream through a fine-mesh sieve set over medium bowl. This will remove any curdled bits that might have formed during the cooking process.
- Press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.
Ganache (Baking Illustrated)
6 oz bitterweet chocolate
3/4 cup heavy cream
2 tablespoons butter
1 tablespoon vanilla
- Microwave milk and butter on high 1.5 minutes until melted and bubbly.
- Mix in chocolate & vanilla.
- Let sit 5 minutes.
- Stir smooth.
One of my pet peeves with this cake is how unstable it is! I stuck a skewer in the middle to keep it from sliding apart (freezing helps too) and planned to put a pretty maraschino cherry or two on top to hide the device but my pantry was bare!