BOSTON CREAM PIE

Two layers of fluffy sponge cake with creamy pastry cream in between and a rich dark chocolate ganache poured over the top.

INGREDIENTS

Pastry Cream

3/4 cup milk

1/4 cup heavy whipping cream

3 tablespoons + 1/2 teaspoon powdered or granulated sugar

1/4 teaspoon vanilla extract

3 tablespoons + 2 teaspoons vanilla-flavored custard powder

2 egg yolks

2 and 1/2 teaspoons powdered or granulated sugar

Cake

2 eggs, at room temperature

1 cup powdered sugar

1/2 cup whole milk

5 tablespoons unsalted butter, at room temperature

1 cup + 2 tablespoons all-purpose flour

1 and 1/4 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons vanilla extract

Chocolate ganache

1/4 cup heavy whipping cream

4 ounces dark chocolate, chopped

INSTRUCTIONS

For the Pastry Cream

Place the custard powder in a small bowl. Add a splash of the milk mixture to it and stir to a paste to prevent lumps. Add a splash more of the milk and stir smooth. Add the egg yolks and the 2 and 1/2 teaspoons of sugar . Whisk together.

In a small saucepan, combine milk, whipping cream, vanilla essence and 3 tablespoons + 1/2 teaspoon sugar. Gently heat the milk mixture to a simmer.

Slowly add the hot milk mixture to the egg mixture, whisking the egg mixture continuously. Pour the mixture back into the saucepan and whisk until the mixture thickens and bubbles are starting to appear. The pastry cream! is ready.

Pour the pastry cream through a sieve to make sure there aren’t any lumps or stray bits vanilla bean in it . Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let the pastry cream come to room temperature before placing it in the fridge to chill.

For the Cake

Preheat oven to 180 degrees Celsius. Prepare a round cake pan with butter and line with with parchment paper.

Combine flour, baking powder and salt and set aside.

In a mixing bowl, using a hand mixer, beat eggs and sugar until pale, thick, and fluffy,

Meanwhile, in a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming.

With mixer on low speed, gradually add flour mixture to egg mixture, beating until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture beating until fully combined. Scrape the sides of the bowl and fold batter a few times to insure it’s fulling combined. Pour batter into the prepared cake pan.

Bake for about 30 minutes until a toothpick inserted in center comes out clean. Let cool in pan for a few minutes then invert onto a wire rack to cool completely.

For the Assembly

Cut cake in half horizontally. Place bottom half on a cake table and spread the chilled, thickened pastry cream over cake, leaving a 1 inch border. Top with remaining cake half and gently press down to spread filling to edge. Place in fridge and chill for at least 2 hours or overnight.

For the Ganache

Microwave cream and add chopped chocolate and let stand for 5 minutes. Stir chocolate and cream mixture until smooth. Pour over top of cake, spreading to edges.

Enjoy !

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