Boston Cream Pie

* Exported from MasterCook *

Boston Cream Pie

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cake layer
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs -- at room temperature
1 cup sugar
1 1/4 teaspoons vanilla extract
1 tablespoon butter
1/2 cup hot milk
pastry cream filling
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup hot (not boiling) milk or half and half
3 egg yolks -- lightly beaten
1 teaspoon vanilla extract
1 tablespoon butter -- cut in small pieces
chocolate glaze
2/3 cup (4 oz) semisweet chocolate chips
3 tablespoons milk
1 tablespoon butter
1 cup sifted confectioners sugar
1 teaspoon vanilla extract

To make the cake, preheat the oven to 350F. 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.

PASTRY 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.

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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