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Boston Cream Pie
* Exported from MasterCook *
Boston Cream Pie
Recipe By : The Great American Dessert Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- --CAKE LAYER--
1 Cup Flour -- sifted
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Eggs -- at room temperature
1 Cup Sugar
1 1/4 Teaspoons Vanilla Extract
1 Tbsp Butter
1/2 C Hot Milk
-- --CREAM FILLING--
1/4 C Sugar
2 1/2 Tbsp All-Purpose Flour
1/4 Tsp Salt
1 C Half And Half -- hot--NOT BOILING
3 Egg Yolks -- lightly beaten
1 Tsp Vanilla Extract
1 Tbsp Butter -- cut in small pieces
-- --CHOCOLATE GLAZE--
2/3 C Semisweet Chocolate Chips -- (4 oz)
3 Tbsp Milk
1 Tbsp Butter
1 C Confectioners Sugar -- sifted
1 Tsp Vanilla Extract
Oven 350°F
TO MAKE THE CAKE:
Lightly grease two 8-inch round layer cake pans. Line the bottoms of the
pans with parchment or waxed paper, grease again, then sprinkle with flour
to coat completely. Shake out any excess flour. Set aside. Sift together the
flour, baking powder, and salt three times and leave it in the sifter. Set
aside. In the large bowl of an electric mixer, beat the eggs for 3 to 4
minutes, until thick and lemon colored. Gradually add the sugar and beat for
another 5 minutes (by hand beat for 8 minutes). Add the vanilla, mixing
until blended. Melt the butter in the hot milk. Using a rubber spatula, mix
in the hot milk, pouring it into the batter all at once. Sift the flour into
the mixture, gradually folding it in at the same time. The folding in of the
milk and dry ingredients should only take about 1 minute. The batter will be
thin. Divide
the batter between the prepared pans. Bake for 20 to 25 minutes, or until a
cake tester inserted in center of cake comes out clean. Cool on wire racks
for about 10 minutes. Remove the cakes from the pans and continue to cool.
Prepare the Pastry Cream Filling. When cooled and chilled, spread the pastry
cream between the cake layers. Then spread the chocolate galze over the top
cake layer. Allow the glaze to set for 2 hours before serving.
TO MAKE THE CREAM FILLING:
In a heavy-bottomed saucepan, combine the sugar, flour, and salt. Add the
hot milk gradually, stirring constantly with a wire whisk to remove any
lumps. Cook over medium high heat, stirring constantly until bubbly. Cook
and stir for 2 minutes, until it begins to thicken. Remove from the heat.
Stir a few teaspoonfuls of the hot mixture at a time into the egg yolks,
beating constantly until well blended. After combining, return the mixture
to the saucepan. Stir and cook for 2 minutes longer, until thick and smooth.
Remove from the heat. Add the vanilla. Gradually stir in the butter. Cover
the surface of the pastry cream with plastic. When the pastry cream is cool,
chill in the refrigerator.
TO MAKE THE CHOCOLATE GLAZE:
In a small saucepan, combine the chocolate chips, milk, and butter. Cook
over very low heat until melted and smooth. Gradually combine the chocolate
mixture with the confectioners sugar. Stir in the vanilla. Cool until thick
enough to spread.
YIELD: 8 servings
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