Boston Cream Pie
Three classic desert components that show up in so many other great desserts come together in this all-American cream filled cake. The cake layers are made from the same delicious basic yellow butter cake I use for a number of other desserts. The filling is the same pastry filling used to fill cream puffs,eclairs & tarts, and the topping is a rich chocolate ganache.
The Boston Cream Pie is assembled by filling the two cake layers with the cooled, thickened pastry cream and topped with the chocolate ganache. A yellow cake mix and a packaged vanilla pie filling can be used to whip up a quick version of a Boston Cream Pie, but making each part from scratch from these tried and true recipes will result in something memorable.
Yellow Butter Cake
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 tablespoon vanilla
1 cup milk
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
Stir together flour, baking powder and salt in large bowl. Set aside.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time; beat well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed.
Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
Pastry Cream Filling
1 1/4 cups (300 ml) whole milk or light cream
1 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
In a medium-sized stainless steel bowl, mix the sugar and egg yolks together. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes very thick and it is hard to stir. Stir in the vanilla extract.
Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool.
8 ounces semisweet chocolate
1 cup heavy cream
1 tablespoon butter, softened
Bring the cream to a boil in a small pan. In a medium bowl, pour the boiling cream over the chopped chocolate and butter and stir until melted. Set aside to cool until thickened but still slightly pourable. Pour over the filled cake layers spreading out to the edges until it begins to run over the sides.
Refrigerate filled and frosted cake until ready to serve.