February 26, 2011

Wicked Good Boston Cream Pie

Wicked good!
Monday is my little brothers birthday!  In honor of my ornery, little brother I decided to throw him a party tomorrow.  My parents are coming back to St. Louis after a long extended stay in Washington DC. so the whole fam-damily is going to be there!  Since I am such an awesome big sister, I am making his favorite dish, Lasagna (recipe will be posted tomorrow). This blog note is all about Wicked Good Boston Cream Pie!  Sometimes you need to start with dessert first!  Be sure you work your shoulders and arms out a couple of weeks before you make this BUT DO NOT work out your shoulders and arms the day of making this.  It's a hell of a workout as is!  Warning: This recipe is not for beginners but that doesn't mean you shouldn't try it!

 Wicked Good Boston Cream Pie

Yield: 8 to 10

For the pastry cream:
2 cups half-and-half
6 large egg yolks
1/2 cup (3 1/2 ounces) sugar
Pinch table salt
1/4 cup unbleached all-purpose flour
4 tablespoons cold unsalted butter, cut into four pieces
1 1/2 teaspoons vanilla extract
    For the cake:
    1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
    1 1/2 teaspoons baking powder
    3/4 teaspoon table salt
    3/4 cup whole milk
    6 tablespoons (3/4 stick) unsalted butter
    1 1/2 teaspoons vanilla extract
    3 large eggs
    1 1/2 cups (10 1/2 ounces) sugar
      For the glaze:
      1/2 cup heavy cream
      2 tablespoons light corn syrup
      4 ounces bittersweet chocolate, chopped fine
        For the 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 and, whisking constantly, slowly add 1/2 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; whisk in butter and vanilla until butter is melted and incorporated.  Strain pastry cream through fine-mesh strainer set over medium bowl.  Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.

        For the 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.

        Working quickly, divide 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, about 2 hours.  Run small plastic knife around edge of pans, then invert cakes onto wire rack.  Carefully remove parchment, then reinvert cakes.

        To assemble:
        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.  Refrigerate cake while preparing glaze.

        For the glaze:
        Bring cream and corn syrup to simmer in small saucepan over medium heat.  Remove from heat and add chocolate.  Whisk gently until smooth, 30 seconds.  Let stand, whisking occasionally, until thickened slightly, about 5 minutes.

        Pour glaze onto center of cake.  Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides.  Chill finished cake 3 hours before slicing.  Cake may be made up to 24 hours before serving.
          Enjoy these interesting facts about the Boston Cream Pie!

          Isn't he handsome!
          Source: Cooks Illustrated Magazine - March April 2011


          1. Thanks for sharing the recipe! I love Boston Cream pies and would like to try it out one day. I hope it's not too hard for me. Your cake looks beautiful and very soft! You're such a great sister. :D

          2. Thank you, Esther! It was super yummy! You should give it a try, just remember, patience is key!

          3. I love Boston Cream Pie :) yours looks so yummy!

          4. oooo, I love boston creme pie! this one looks wonderful.
            thanks for sharing!

          5. Thanks! Glad you guys stopped by for a visit :)

          6. I was just watching Bobby Flay's throwdown yesterday on the food network and he did a Boston Cream Pie and I have been craving it since!! Looks amazing!

          7. This looks soooo good!! Im going to give your recipe a try :)

          8. Thanks Enma! Your cakes are beautiful!

          9. I just got my copy of the magazine today and I was thinking that I definitely have to make this. Yours looks like it came out beautifully!

          10. Lauren, don't you just love that magazine? I love the way they go into the science of cooking. I learn so much from them. Everything I have made from them has turned out perfect. You should definitely give this one a shot!


          Comments make me smile! Thank you for your love :)