Boston Cream Pie

David's birthday was last weekend and in keeping with tradition, the kids and I made him a cake.  As usual, David never got around to telling us what kind of cake he wanted, so the kids decided on a Boston Cream Pie since 'daddy loves the donuts'.

A Boston Cream Pie is really a sponge cake, with pastry cream in the middle (think chocolate eclair) with a chocolate glaze on the top. I haven't made on in a long time and had to start searching through my cookbooks to find the recipe I used (yep, it's been that long).  Since I knew slicing one cake in half would be dicey, I wanted to find a recipe that was for 2 round cake pans.

Since the original glaze I used was not very sweet, I searched online to find a different on to use since I knew the kids wouldn't like it.  We also had a bit of trouble getting our cake out of the pans, so it isn't all that pretty to look at.  Turns out you can't glue a cake together with glaze like you can with frosting!  Regardless, it was declared delicious and Christopher decided 'we are the best bakers EVER!'

Boston Cream Pie

Source: Cook's Illustrated and Kraft

 

The cake is easier to cut if it has been chilled for a couple of hours

 

Pastry Cream

2 cups half-and-half  

6 large egg yolks  

1/2 cup sugar  

pinch table salt  

1/4 cup unbleached all-purpose flour  

4 tablespoons cold unsalted butter, cut into four pieces  

1 vanilla bean, sliced lengthwise OR 1 1/2 teaspoons vanilla extract

 

Cake

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon table salt  

3/4 cup milk  

6 tablespoons unsalted butter  

1 1/2 teaspoons vanilla extract  

3 large eggs  

1 1/2 cups sugar  

 

Glaze

1 ounce unsweetened chocolate

1 tablespoon butter

3/4 cup powdered sugar

2 tablespoons milk

Pastry Cream: Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.  Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat and whisk in butter. Scrape vanilla bean seeds and whisk in or add vanilla extract until incorporated. Press lightly greased parchment paper directly on surface and refrigerate at least 2 hours.

Cake: Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.

In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.  Divide the batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.

Transfer cakes to wire rack and cool completely in pan. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment and flip cakes back over.

Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level.

Glaze: Heat butter and chocolate over low heat until butter is melted.  Remove from heat and continue to stir until chocolate is fully melted.  Mix in powdered sugar and add slowly add milk until desired consistency.  Spread over top of cake.  Keep refrigerated.