This is officially called Boston Cream Pie, but a more accurate description would really be Boston Cream Cake, as the batter is typically a cake batter, although older recipes seem more like a choux pastry. This cake recipe is for a simple vanilla cake, layered with creamy delicious pastry cream and coated in dark chocolate ganache. Rich, moist and interesting.
4 yolks from free range eggs
240 mls milk
240 mls cream
1 split vanilla pod or 2 tsp. vanilla extract.
14gr unsalted butter
- Prepare the pastry cream first as it takes the longest to cool.
- Mix the cornstarch with a little milk.
- In a large saucepan heat the remaining milk, cream, sugar, split vanilla bean and cornstarch mixed with a little milk, heat to just below boiling stirring all the time until the mixture begins to thicken and bubble.
- Simmer for a minute or two then remove from the heat, add a little of the mix into the egg yolk to temper, then add all the yolks into the custard.
- Return to the heat then simmer for two minutes stirring continuously.
- Scrape into a clean container and beat in the butter.
- Cover the surface with cling film then chill until completely cool.
325gr cream flour
3 ½ tsp. baking powder
½ tsp. salt
165gr unsalted butter
310 gr granulated sugar
45mls sunflower oil
1 tbsp. vanilla essence
4 large free-range eggs
300ml full fat milk
- Preheat oven to 175 C
- Butter and flour a 9-inch round spring form pan. Line the base with a disk of parchment paper.
- NOTE: You can use two x 8-inch cake pans instead, but it is a lot easier to use a spring form pan.
- In a medium-size bowl, sift cake flour with baking powder and salt; set aside.
- Add the vanilla to the milk.
- In a bowl of your electric mixer, cream together the butter, sugar, and oil, until the mixture is light and fluffy. At least three to four minutes and scrape down the bowl a few times.
- Beat in the eggs, one at a time, beating well after each addition. Add the sifted flour mixture to the butter mixture in three batches alternately with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared spring form pan and bake for approximately 25 to 30 minutes or until a skewer inserted in centre comes out clean and the top springs back when lightly touched; remove from oven.
- NOTE: It will take less time if using two cake pans. Let the cake cool in the spring form pan on a wire rack for 10 minutes.
- After 10 minutes, remove sides of spring form pan and let cake cool completely.
- When cake is completely cool, carefully remove cake from spring form bottom.
- If your cake is slightly domed, level it with a long-bladed serrated knife.
- Using a serrated knife, cut the cake into three slices horizontally, set aside.
170g 53% Chocolate drops
2 tbsp. golden syrup
- In a small, heavy saucepan, heat the cream and golden syrup, bring just to a boil, then immediately remove from the heat.
- Add the cream to the chocolate drops, allow to sit for a few minutes then stir with a whisk until the chocolate is melted and the mixture is completely smooth.
- Use the chocolate ganache while still warm.
- How to assemble
- Top two layers of the cake with the custard, spreading the custard to the edge and keeping the smoothest layer back for the top.
- Carefully place one layer on top of the other, then remaining cake layer top of the custard; gently pressing down.
- If you think it is necessary, refrigerate for one hour to help keep the cake together.
- Perhaps wrapping the sides with cling film to prevent any custard seeping out.
- To finish: Spread the chocolate ganache on top of the cake, spreading the ganache to the edge and down the side of the cake
- Refrigerate the finished Boston Cream Pie approximately one to two hours before cutting and serving.
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