Boston Cream Pie

* Exported from MasterCook II *

Boston Cream Pie

Recipe By : The Great American Dessert Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Bakery Cakes

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



Angi
Angir@juno.com
http://members.aol.com/Antqr/index.htm

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