Friday, August 26, 2011
Boston Cream Pie
Our youngest daughter Samantha will be going back to college next week. One of the many things I will miss about her not living at home until the Christmas break will be the great desserts she has made for us this summer. This is definitely one of them. I am a little confused as to why it is called a pie when it is clearly a cake but anything with chocolate ganache on the top of it has got to be good. I think traditionally the cake layers of a boston cream pie are thinner than most cakes and with this recipe it was also. Some recipes also use a sponge cake recipe using a lot of egg whites but we picked one that was more like basic cake. We also used ganache for the cake top instead of the chocolate icing it called for. This was adapted from http://allrecipes.com/.
6 tbsp unsalted butter softened
2 tbsp all purpose flour
1-1/2 cups cake flour
2 tsp baking powder
1/4 tsp salt
3/4 cup white sugar
1 tsp vanilla extract
1/2 cup milk
1/2 cup cream (I used heavy but light can be used)
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 tsps cornstarch
1/2 tsp vanilla extract
1/3 cup heavy cream
1/3 cup semisweet chocolate chips
Preheat oven to 375 degrees. Grease and flour two 9" round cake pans. Sift the all purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 tsp vanilla extract. Add the flour mixture alternatively with the 1/2 cup of milk in 3 additions, beating the batter smooth after each addition. Divide the batter into the 2 prepared pans.
Bake at 375 for about 15 minutes or until the cakes begin to shrink away from the sides of the pans and the centers spring back when lightly touched. Put on wire racks to cool.
To make the filling combine the 1/2 cup cream with 1/4 cup milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return the mixture to the saucepan, bring to a boil and cook over low heat stirring constantly until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in 1/2 tsp vanilla and allow to cool to room temperature.
To make the chocolate ganache heat 1/3 cup heavy cream in microwave for 45 seconds. Add chocolate chips and stir until combined and chocolate sauce is shiny. Let cool and a few minutes and then pour over cake.
This is linked to www.sweetology101, www.mandysrecipebox.blogspot.com, www.chef-in-training.com, www.crazyforcrust.com, www.mrsfoxssweets.blogspot.com, www.adiamondinthestuff, www.sixsistersstuff.com
Enjoy! Susan & Samantha