Boston Cream Pie
From Baking Illustrated
1 cup heavy cream
1/4 cup light corn syrup
8 oz semisweet chocolate, chopped into small pieces
1/2 tsp vanilla extract
[recipe|nid=111614|type=link], chilled
[recipe|nid=110757|type=link], baked and cooled
Glaze:
- Bring the cream and corn syrup to a full simmer over medium heat in a medium saucepan.
- Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat; stir constantly until melted.)
- Add the vanilla; stir very gently until the mixture is smooth.
- Cook until tepid so that a spoonful drizzled back into the pan mounds slightly. (The glaze can be refrigerated to speed up the cooling process, stirring every few minutes to ensure even cooling.)
Cake:
- While the glaze is cooling, place one cake layer on a cardboard round on a wire rack set over waxed paper.
- Carefully spoon the pastry cream onto the cake and spread it evenly up to the edges.
- Place the second cake layer on top, make sure the layers line up properly.
- Pour the glaze onto the middle of the top layer and let it flow down the cake sides.
- Use a metal spatula, if necessary, to completely coat the cake. Use a small needle to puncture any air bubbles.
- Let the cake sit until the glaze fully sets, about 1 hour. Serve the same day, preferably within a couple of hours.
*Note: My experience was more of a
Boston Cream Disaster, however I know someone who has used this recipe and had fantastic results.
[recipe|nid=111614]
[recipe|nid=110757]
24300
Pastry Cream
From Baking Illustrated
2 cups half-and-half
1/2 cup sugar
pinch salt
5 large egg yolks
3 tbsp cornstarch
4 tbsp cold unsalted butter, cut into 4 pieces
1 1/2 tsp vanilla extract
-
- Heat the half-and-half, 6 tbsp of the sugar and the salt in a medium heavy-bottomed saucepan over medium heat until simmer, stirring occasionally to dissolve sugar.
- Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
- Whisk in the remaining 2 tbsp sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.
- Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
- When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.
- Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles on the surface and the mixture is thickened and glossy, about 30 seconds.
- Remove from heat, whisk in the butter and vanilla.
- Strain the pastry cream through a fine-mesh sieve set over a medium bowl.
- Press plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate until cold and set, at least 3 hours or up to 2 days.
3 cups (15 oz) low-protein unbleached all-purpose flour (although I used regular all-purpose flour and it came out okay)
1 cup (4 oz) plain cake flour
2 tbsp sugar
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp salt
2 tbsp softened unsalted butter, plus 1 tbps melted butter for crust
1 1/2 cups buttermilk
Ignore this baking pan, I just needed somewhere to set the loaf...
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