Boston Cream Pie

Growing up, this was my favorite dessert. I especially loved it when my mom would get it for me for my birthday. On the last day of culinary school for me I made this in celebration of my accomplishment! Brought me right back to my childhood. Now, with baking I usually have to convert to high altitude and low altitude, but I didn’t for this! The egg whites act as a leavening agent and make the cake airy and fluffy, not at all dense or dry!

Boston Cream Pie

Boston Cream Pie

1-9x9 round cake pan

Ingredients 

Cake:

1 C plus 2 TBSP cake flour, sifted 

⅔ C sugar

1 ½ tsp baking powder

¼ tsp salt

½ C milk

¼ C vegetable oil

2 egg yolks

1 tsp vanilla extract

2 egg whites

¼ tsp cream of tartar

Pastry Cream:

2 C milk

⅓ C sugar

3 egg yolks

2 whole eggs

5 TBSP cornstarch

⅓ C sugar

2 TBSP butter

1 TBSP vanilla extract

Ganache:

1 C semi sweet chocolate chips

1 C heavy cream

Cake:

• Preheat oven to 350°F. 

• In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat on low to medium speed until combined.  Increase the speed to high and beat and additional 3 mintues, set aside.

• In a large mixing bowl, beat egg whites and cream of tartar on medium speed, increasing to high speed until soft peaks form. 

• Pour the egg yolk mixture over the egg white mixture and gently fold in. Pour the batter into a 9-inch greased cake pan. Bake for 25 to 30 minutes or until the top springs back and when you insert a toothpick it comes out clean. 

• Allow to cool completely on a wire rack.

• Once cooled, cut in half horizontally. 

Pastry Cream:

• While your cake is cooling you can make your pastry cream.

• Combine milk and first sugar together in a saucepan. Bring to a scald (scald- heating milk to just about boiling).

• In a medium sized bowl, whisk the cornstarch and second sugar until combined. Add the yolks and whole eggs and whisk until light in color.

• Slowly add the scalded milk and sugar mixture to the eggs and starch mixture, continuing to whisk so that the eggs do not scramble.

• Return the mixture to the saucepan and whisk constantly over medium heat until it comes to a boil. Allow to boil for one minute to activate the starch and thicken the custard. Immediately remove from the heat.

• Whisk in the vanilla extract and butter.

• Pour onto a clean sheet pan and cover with plastic wrap to prevent a skin from forming.

• Refrigerate immediately until cool.

Ganache:

• Bring heavy cream to a boil in a saucepan. Stir constantly so it doesn't burn on the bottom.

• Place chocolate chips in a medium bowl.

• Pour hot cream over chocolate chips and let it sit for 5 minutes before stirring.

• After 5 minute, whisk to combine and ganache becomes smooth and glossy.

Assembling:

• Take one half of the cake and spread cooled pastry cream evenly over the whole half of the cake.  Place the other half of the cake on top.

• Spread the ganache over the cake.

• Refrigerate 20 minutes to allow it to set.
  

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