Stepping outside the box.
Maybe a little one-on-one time.
You and me.
Baking.
My kitchen.
Boston Cream Pie
Ingredients
Sponge Cake
- 1/2 cup cake flour
- 1/4 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 3 tablespoons milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 5 eggs room temperature
- 3/4 cup granulated sugar
Pastry Cream
- 2 cups milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon table salt
- 1/4 cup cornstarch sifted
- 1 teaspoon vanilla extract
- 1 tablespoon rum or 1 teaspoon rum flavoring
- 2 tablespoons unsalted butter optional
Rich Chocolate Glaze
- 1 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces semisweet chocolate chopped into small pieces
- 1/2 teaspoon vanilla
Instructions
For the sponge cake:
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Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.
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Separate three of the eggs, placing whites in bowl of standing mixer fitted with whisk attachment (or large mixing bowl if using hand mixer or whisk) and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed (or whisk) until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not over beat.) If using a standing mixer, transfer egg whites to a large bowl and add yolk/whole egg mixture to mixing bowl.
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Beat yolk/whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAiuntil eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.
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Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.
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Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.
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Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack . Repeat with remaining cake.
For the pastry cream:
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Heat milk in a small saucepan until hot but not simmering. Whisk yolks, sugar, and salt in a large saucepan until mixture is thick and lemon-colored, 3 to 4 minutes. Add cornstarch; whisk to combine. Slowly whisk in hot milk. Cook milk mixture over medium-low heat, whisking constantly and scraping pan bottom and sides as you stir, until mixture thickens to a thick pudding consistency and loses all traces of raw starch flavor, about 10 minutes. Off heat, stir in vanilla, rum, and butter (if usinand transfer to another container to cool to room temperature, placing a piece of plastic wrap directly on surface of mixture to prevent skin from forming. Refrigerate pastry cream until firm. (Can be refrigerated overnight.) To ensure that pastry cream does not thin out, do not whisk once it has set.
For the glaze:
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Bring cream and corn syrup to a full simmer over medium heat in a medium saucepan. Off heat, add chocolate; cover and let stand for 8 minutes. (If chocolate has not completely melted, return saucepan to low heat; stir constantly until melted.) Add vanilla; stir very gently until mixture is smooth. Cool until tepid so that a spoonful drizzled back into pan mounds slightly. (Glaze can be refrigerated to speed up cooling process, stirring every few minutes to ensure even cooling.)
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While glaze is cooling, place one cake layer on a cardboard round on cooling rack set over waxed paper. Carefully spoon pastry cream over cake and spread evenly up to cake edge. Place the second layer on top, making sure layers line up properly.
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Pour glaze over middle of top layer and let flow down cake sides. Use a metal spatula, if necessary, to completely coat cake. Let sit until glaze fully sets, about 1 hour. Serve.
Recipe Notes
-I followed the recipe almost exactly. The glaze is more glossy, as in the first picture posted right after making. It takes on more of a satin finish later.
-I read many recipes before choosing this one. Felt like this one had the best reviews, and liked the combo of ingredients.
-It’s tempting to use packaged goods, I know. If you take shortcuts and use boxed pudding in place of the custard, or use a cake mix, the quality of the finished product will be different.
That’s the bottom line. Nuff said.
YOU'RE BACK!!!!!!!!!!!!!!!!
Yeah please….Dulce DeLeche
I know Melanie! She is my best friends sister. Too funny.
I'd be up for a cooking class.
Oh of all the pics you have of me that is the one you had to post. The pie was delish, the company was even better. Did you mention how tired Whitty's arms were getting?
My arms were VERY tired! I thought I got a good arm workout at the gym earlier that day…. little did I know!
Yes and yes. Whatever classes you can come up with I want to come to! I would happily pay tuition.
Of course I have to comment, because my claim to fame is Melanie, MY BFF, in the photo…
I have never liked BCP, but maybe because I've only had it once from a PIE place. I am not a fan of pies, but if you're telling me it is a CAKE, then I am totally up for trying it.
Creme Brulee. You. Me.
I just love the way you write Mama Si! I'm jealous Whit got a lesson from you, and all I do is greedily eat your baked goods.
Lauren it was the greatest thing ever! Si and I are like BFF's these days! We should all have a cooking party!
8:30 Eat a slice with Jake.
Look at each other.
Send Jake back to Melanie's for more BCP.
LOLLLL!