Boston Cream Pie

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 3 large eggs
• 1/3 cup sugar, plus
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1 1/4 cups milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1/8 cup all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream

Recipe

• 1 sponge cake: preheat oven to 350°f butter and line the bottom of an 8 inch cake pan with parchment paper.
• 2 beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored, at this point beat in the vanilla extract.
• 3 sift 1/2 of the flour over the batter and gently fold through with a rubber spatula.
• 4 sift the remaining flour over the batter and fold together.
• 5 whisk about 1/2 cup of the batter into the melted butter and then gently fold the butter mixture back into the rest of the batter.
• 6 pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch.
• 7 remove from oven and place on a wire rack to cool.
• 8 run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. remove parchment paper.
• 9 pastry cream: in a medium-sized stainless steel bowl, mix the sugar and egg yolks. sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. set aside.
• 10 meanwhile in a saucepan bring the milk to boiling over medium heat. remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling.
• 11 place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.
• 12 when it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
• 13 remove from heat and whisk in the vanilla extract.
• 14 pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
• 15 let the cream cool in the refrigerator for a few hours.
• 16 chocolate glaze: place the chopped chocolate in a small heatproof bowl. set aside.
• 17 bring the cream just to a boil in a saucepan over medium heat. immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes.
• 18 stir until smooth. set aside for a few minutes until it has thickened to pouring consistency.
• 19 to assemble: with a serrated knife slice the cake in half horizontally.
• 20 remove the top half and set it aside.
• 21 place the bottom half on your serving plate, cut side up.
• 22 pour or spoon the pastry cream onto the cake, spreading to make an even layer.
• 23 place the top half of the cake (cut side down) onto the filling.
• 24 pour the glaze onto the center of the cake and carefully spread the glaze, with a spatula, to the edges of the cake.
• 25 refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.