Boston Cream Pie

Boston Cream Pie is actually a cake made of two layers of sponge cake with vanilla pastry cream sandwiched in between and chocolate on the outside, in this case, chocolate ganache. I haven't found a good explanation to why this is referred to as "pie" but it does originate in Boston, created back in the 19th-century by French Chef M. Sanzian at Boston's Parker House Hotel.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• * * * * For the Pastry Cream * * * *
• 1 1/2 cups whole milk
• 1/2 cup granulated white sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• * * * * For the Sponge Cake * * * *
• 5 large eggs, separated yolks and whites
• 1/2 cup + 1/4 cup granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 2 cup plain cake flour
• 1/4 cup all purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons milk
• 3 tablespoons unsalted butter
• 1/8 teaspoon cream of tartar
• * * * * For the Chocolate Ganache * * * *
• 6 ounces semisweet chocolate, chopped
• 3/4 cup heavy whipping cream
• 1 teaspoon unsalted butter

Preparation:

Make the Pastry Cream: In a medium saucepan, slowly heat the milk until it just begins to bubble. Remove from heat. In a mixing bowl, whisk together the egg yolks and sugar until the mixture begins to lighten and turn a pale yellow. Add the cornstarch and mix well.

Slowly add the hot milk to the egg mixture while continuing to whisk. Return the mixture to the saucepan over medium heat. Stir with a wooden spoon until the mixture thickens (about 3 to 4 minutes). Remove from heat and stir in the vanilla. Transfer to a bowl and place plastic wrap directly to the top of the pastry cream to prevent a skin from forming. Refrigerate for 3 to 4 hours.

Make the Sponge Cake: Preheat oven to 350 degrees F and butter two 9-inch round cake pans. Line the pans with parchment paper.

In a small pan, warm the milk and butter until the butter melts. Remove from heat. In another bowl, sift together the flours, baking powder and salt.

In a mixing bowl, beat together the egg yolks and 1/4 cup of sugar until thick and pale yellow. Beat in the vanilla. In a clean bowl, whisk together the egg whites and cream of tartar until soft peaks form. Slowly whisk in the remaining 1/2 cup of sugar.

Add 1/3 of the egg whites to the yolk mixture and mix well. Gently fold in the remaining egg whites. Gently fold in the flour mixture a little at a time. Add the warm milk and butter and stir together. Don't over mix.

Divide the batter between the two cake pans and place into oven. Bake for approximately 20 minutes or until the tops are lightly browned and a toothpick inserted into the middle comes out clean. Immediately remove the cakes onto a wire rack to cool. Remove the parchment paper.

Make the Chocolate Ganache: When the cake and pastry cream are completely cooled, make the ganache. Place the chocolate into a medium bowl. Heat the cream and butter in a small pan. When the cream just comes to a bowl, remove it from the heat and pour over the chocolate. Mix together the cream and chocolate until smooth.

Assemble the Boston Cream Pie: Using a sharp knife create a well in one of the cake layers. Cut a shallow circle into one of the cakes about 1/2-inch deep and 1/2-inch from the edge. Remove the cake piece. This will help hold the pastry cream in without oozing out the sides.

Place this cake layer onto your cake plate and top with the pastry cream. Put the other cake layer onto the pastry cream. Pour the warm ganache onto the top of the cake. Using a wooden spoon or spatula, move the ganache around in a circular motion towards the edge so the ganache drizzles over the sides.

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