Sunday, June 19, 2011

Boston Cr eam Pie and Birthdays

Today my husband had a double whammy.  It is his Birthday and Father's Day.  So we had a yummy breakfast (egg sandwiches), went on an adventure (Thomas Point Beach), and I made him a fabulous dinner.  Steak, Creamed Spinach, and Tator Tots.  And for dessert, a Boston Cream Pie.

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.  


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. 

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!

1 comment:

Laura said...

Thanks for sharing the recipe. Boston Cream Pie is my favorite.

And bonus tater tots for the win!