Tuesday, January 12, 2010

Boston Cream Pie

Boston Cream Pie is one of the greatest mixtures ever created! Cake, custard and chocolate are all you need for a delish dessert. I originally developed this craving when thinking of my mom's Boston Cream Pie. Somehow she managed to make a cake that tasted even better 3 days later as leftovers, if it lasted that long! I have also been wanting to attempt a layered cake and with this pies simple ganache, it was perfect to try because I didn't have to worry about messing it up!

Now I do have to admit that I was running short on time and patience and substituted a yellow cake mix...I know I know, it would have been better homemade but it did still taste pretty amazing. If you are interested in making the cake from scratch, which I will try next time, just use the original recipe. My comments are in bold below.

*Caution*-utilize control! The hubs devoured this cake in 2 days, no joke! He keep asking for more pie and far be it from me to stop the man! I was so glad I found something that he liked so much. His stomach on the other hand wasn't too happy with me ;)

Boston Cream Pie
Source: Annie'sEats


For the pastry cream:
2 cups half-and-half
½ cup (3.5 oz.) sugar
Pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces1
½ tsp. vanilla extract

For cake:
Yellow cake mix (or make your own through original recipe)

For the ganache:
1 cup heavy cream
¼ cup light corn syrup
8 oz. semisweet chocolate, finely chopped
½ tsp. vanilla extract


To make the pastry cream, combine the half-and-half, 6 tablespoons of the sugar, and salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until the mixture is thickened and glossy, about 30 seconds. Remove from the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. (I did not have a mesh sleeve but since the pastry was placed between cakes, you couldn't tell a difference, not the best but it works until I pick one up). Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

Prepare cake mix according to box. Spray 2 9 inch pans with PAM cooking spray. Divide the batter between the 2 pans. Bake and let cool only slightly in pan before removing. (My cakes came out great by just placing my hand over the cake and inverting pan, then gently placing on wax paper to cool completely.)

To make the glaze, combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (Feel free to place in the refrigerator to speed up process, stirring frequently. It took me around 10-15 mins.)

To assemble the cake, place one cake layer on a cardboard cake circle or serving surface. Place 1 rectangular piece of wax paper (torn into 4 smaller rectangular pieces) underneath the edges of the cake all the way around the perimeter. If desired, reserve about half a cup of pastry cream for decorating. Use a sharp knife and cut out a VERY slight indent in the bottom cake layer, or at least make it level, creating a space for the pastry cream to set. Spread the remaining pastry cream in an even layer on the first cake layer, all the way to the edges. Top with the remaining cake layer and press down gently. Pour the glaze onto the middle of the top cake layer and let it flow down the sides of the cake. Use a spatula, if necessary, to help cover the sides completely. Let the cake sit until the glaze fully sets, about 1 hour. This cake is best served the day it is made.

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