On Valentine’s Day, Hubby and I picked out a store bought dessert. While we were shopping, I kept eyeing the Boston Cream Pie. I’d never had it and it looked so delicious! So, last night I made and ate my first Boston Cream Pie. I’d never whipped cream before, so I was nervous, but it was so easy! Thank goodness for the Kitchen Aid. What did I do before you?!
Boston Cream Pie
Adapted from King Arthur Flour Baker’s Companion
1 cup (7 oz) granulated sugar
4 tbsp (1/2 stick) butter, softened
1/4 tsp salt
1 tsp almond extract
1 tsp vanilla extract
3 tbsp vegetable oil
3 large eggs
1 1/4 cups (5 1/4 oz) all purpose flour
1/4 cup (1 oz) cornstarch
2 tsps baking powder
1/2 cup milk
In a large mixing bowl, beat together the sugar, butter, salt, and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating until the mixture is very fluffy. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well combined, about 2 minutes. Lightly grease and flour a 9 in round cake pan. Spoon batter into prepared pan. Bake cake for 35-40 mins, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 mins before removing it from the pan.
1/2 cup whipping or heavy cream
1 tbsp corn syrup
3/4 cup (4 1/2 oz) semisweet or bittersweet chocolate, chopped or chips
pinch of salt
1/2 tsp vanilla extract
Bring the cream and corn syrup to a boil. Remove the cream mixture from the heat and stir in the chocolate and salt. Continue stirring until the chocolate has melted and the glaze is smooth. Stir in the vanilla and set the glaze aside, but don’t refrigerate it.
3 cups whole milk
1/2 cup (3 1/2 oz) sugar
1/4 tsp salt
2 tsps vanilla extract
1/4 cup (1 1/4 oz) cornstarch
1 tbsp (1/4 oz) all purpose flour
4 large egg yolks
4 tbsp (1/2 stick) butter
1 cup heavy cream, whipped to soft peaks
In a medium saucepan, stir together 2 1/2 cups milk, sugar, and salt. Bring the mixture to a boil over medium heat. Meanwhile, whisk the cornstarch, flour, and egg yolks with remaining 1/2 cup milk. Whisk some of the boiling milk mixture with the egg yolks, then pour back into the hot milk mixture and return to the heat. Bring to a boil, stirring constantly, and boil for 30 seconds. Remove from heat, strain through a fine sieve, and stir int he butter and vanilla extract. Rub a piece of butter over the surface of the cream, top with plastic wrap and refrigerate until cool. To complete, fold the cooled cream into the whipped cream.
Slice the cake in half horizontally. Place one layer, cut side up, on a plate. Spoon the pastry cream onto the cake, spreading it almost to the edges. Top with the remaining cake layer, cut side down. Pour the glaze on top of the cake, spreading it towards the edges and letting some of it drip over the sides. Refrigerate until ready to serve.