Boston Cream Pie
adapted from
The New England Cookbook
Sponge Cake 350F oven
Wisk together:
1 C flour
1 t baking powder
1/4 t salt
Heat together over medium:
1/4 C milk
2 T butter
When it steams remove from heat and add:
1 t vanilla
Meanwhile in another bowl::
Beat together
5 eggs
1 C sugar
until light yellow (3-5 minutes)
Slowly beat the milk into the egg mixture. Then add the flour mixture to the egg/milk mixture folding it in gradually.
bake in 2 9" round cake pans lined with parchment. 15 minutes.
Pastry Cream
Heat 1 C whole milk over medium heat until bubbles form around the edges.
Wisk together until light yellow:
1/4 C milk
4 egg yolks
3 T cornstarch
1/2 C sugar
Mix about half the milk into the egg slowly to temper it then, pour the egg mixture into the pan of milk.
Cook the mixture until it thickens and basically turns to pudding. Wisk constantly, it only takes a few minutes.
Refrigerate the cream placing a piece of plastic wrap right on the surface so a skin doesn't form.
Ganache
Heat 1/2 C of heavy cream and 2 T corn syrup over medium heat until just barely bubbling.
Chop 3 oz of bittersweet chocolate and add to the pan of cream.
Cover and let sit a few minutes to melt the chocolate.
Stir.
To assemble the cake.
Take 1 layer of cake, place on a plate and spread the pastry cream over the top.
Add the second layer of cake.
Warm the ganache and pour over the top of the cake. Spread to the edges and let drip artistically.
Eat and profit!
