Boston Cream Pie
Cake Layers
2 1/4 cup cake flour
2 1/2 tsp baking powder
1 tsp salt
1 cup +2tbl milk
10tbl butter
2 1/2 tsp vanilla extract
6 large eggs
1 1/2 cup sugar
Pastry Cream
2cups milk
6large egg yolks
1/2 cup +2tbl sugar
3tbl cake flour
3tbl corn starch
pinch of salt
6tbl butter, cut into 1inch pieces
2tsp vanilla extract or vanilla bean paste
- Heat milk and butter, until butter is melted, set aside, and keep warm
- Sift together flour, baking powder and salt, set aside
- Beat eggs and sugar, until they become pale in color and about tripled in volume, about 5-7 minutes
- Using a whisk, whisk in the hot milk mixture into egg mixture, whisk it by hand until incorporated
- Quickly whisk in all the dry ingredients into the wet ingredients, just until combined
- Divide mixture onto the prepared jelly roll pans and spread the batter with a long offset spatula.
- Bake in the preheated oven, rotating the pans once, bake until the edges start to get golden brown, and tooth pick inserted in the center comes out clean, about 15-20 minutes
- Cool the layers in the pan
- Run a knife around the edges to loosen the cake, invert baked cake layers onto a clean surface lined with parchment/wax paper that has been lightly oiled or sprayed with nonstick spray
- Run a knife or a long spatula underneath each cake layer to loosen it a bit in case it is sticking to the parchment paper, or simply invert it again onto a clean surface and peel the paper off the layers
- Using a heart shape cookie cutter, cutout as many hearts as you can, reserve hearts, and either discard the scraps or use to make cake pops or rum ball.
- Cover hearts so they don’t dry out.
Pastry Cream(can be made day ahead)
2cups milk
6large egg yolks
1/2 cup +2tbl sugar
3tbl cake flour
3tbl corn starch
pinch of salt
6tbl butter, cut into 1inch pieces
2tsp vanilla extract or vanilla bean paste
- In a sauce pan heat 2 cups of the milk , until it starts just simmering
- Meanwhile in a bowl whisk together, sugar, egg yolks, salt, cake flour and corn starch
- Remove simmering milk from heat and take about 1/2 cup of hot milk and add it to the egg yolk mixture, whisking constantly. What you are doing is called tempering.
- Keep whisking, add tempered egg yolk mixture to the remaining hot milk , keep whisking
- Return sauce pan to the heat and cook, whisking constantly.
- Cook on medium to high heat, until you see bubbles bursting on the surface, cook for 2-3 minutes
- Remove pan from heat and whisk in the butter and vanilla extract or vanilla bean paste. Whisk until all the butter is melted and incorporated
- Strain the mixture through a fine mesh strainer into a bowl
- Using a plastic wrap, press the wrap directly on the hot pastry cream and refrigerate at least for 3 hours, and up to 24hours
- Use as a filling
Filling Cake Hearts
- Using a pastry bag, fit the bag with a large star tip, fill the bag with pastry cream that has been cooled
- Pipe the pastry cream onto the bottom cake layer
- Sandwich layers together
Chocolate Glaze
1/2 cup heavy cream
1cup semisweet chocolate, finely chopped, or chocolate chips
2tbl butter
1tbl oil
- Bring heavy cream to simmer
- Pour hot heavy cream over chocolate, let stand for couple of minutes
- Stir until melted, add butter and stir until melted
- Add oil and stir till combined
- Pour ganache over assembled cakes
- I recommend refrigerating cakes at least 3 hours before servings, cakes can be made 24 hours ahead as well.
Take a piece of wax paper and cut out a heart shape, place the wax paper over a dessert plate and sift cocoa powder over, until you have a cocoa powder heart on the plate, carefully lift the wax paper, continue with remaining plates. Plate Boston Cream Pie Hearts onto the simply decorated dessert plates and serve.Enjoy
