Wednesday, May 23, 2012
Mmmmmm... Boston Cream Pie. I mean, seriously, there is NOTHING wrong with this cake. Two layers of yummy butter cake, a TON of pastry cream for the filling, and a chocolate ganache poured over the top. I am glad I made a mini version because had I made the full I would've eaten way more than I should have! :)
Recipe from Williams Sonoma
For the cake:
2 3/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temp
2 cups sugar
4 large eggs, at room temp
2 tsp vanila extract
1 cup whole milk, at room temp
Sift dry ingredients; set aside. Beat butter and sugar untl light and airy. Add eggs, 1 at a time, beating for 1 minute after each addition. Add vanilla.
Reduce speed to low and add 1/3 of the dry mixture and mix until incorporated. Next add 1/2 of the milk and mix until incorporated. Continue alternately adding the ingredients ending with the last 1/3 of the dry ingredients.
Pour into prepared 9" cake pans. Bake at 350 for 30 minutes or until toothpick comes out clean.
Let cakes cool in pan for 15 minutes then invert onto cooling racks to cool completely.
For the pastry cream:
1 1/2 cups whole milk
4 large egg yolks
1/2 cup sugar
2 TBSP cornstarch
2 TBSP unsalted butter, at room temp
1 tsp vanilla extract
In a heavy bottomed saucepan warm the milk unitl tiny bubbles form along the edges. Remove from heat. In a bowl whisk together egg yolks and sugar until blended. Add cornstarch and whisk until smooth. Slowly pour the hot milk into the yolk mixture while whisking constantly.
Slowly pour milk mixture back into pan and place over medium heat. Stir just until mixture thickens and just comes to a boil. Pour the hot pastry cream through a sieve placed over a bowl. Add the butter and vanilla and stir until butter melts. Press a piece of plastic wrap directly onto the pastry cream. Refrigerate until well chilled.
For the ganache:
8 oz semisweet chocolate, finely chopped
1/2 cup butter, at room temp
1 TBSP light corn syrup
Place ingredients in bowl on top of simmering water. Stir until melted. Let glaze cool until it has thickened to a pourable consistency.
Place 1 layer of cake on serving plate. Hollow out center. Pour pastry cream into hole and top with other cake layer. Pour ganache over the top and spread to even out.