Boston Cream Pie

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I came across Boston Cream Pie while living in the US. I always thought it was a pie, but apparently it got this name at a time when cakes and pies were cooked using the same pans. Its dessert heaven with a creamy pastry filling in a cake topped with smooth chocolate glaze.
Prep time: 60 mins – Cook time: 30 mins – Chilling time: Overnight or minimum 3 hours

(recipe inspired by www.preppykitchen.com)

How to…..

Cake

Mix the flour, baking powder and salt in a bowl. Set aside.

In a standing mixer beat on medium speed the eggs and sugar. Once thick and fluffy they are done.

Meanwhile, in a small saucepan heat the milk, vanilla and butter until they are well combined and the butter is melted.

Put the mixer on low speed, and slowly add the flour mixture to the egg mixture. Don’t overbeat, just until it’s combined. Slowly pour in the milk mixture until well combined. Pour batter into the 8-inch cake pan lined with parchment paper or buttered and floured. Bake for 30 minutes or until a toothpick comes out clean. Let it cool completely.

Pastry Cream

Now make the pastry cream: Heat the milk and vanilla extract in a medium saucepan over medium heat until it boils. Immediately as it boils, switch off the heat. Put aside.

With a standing electric mixer, beat the egg yolks and sugar until light and thick. Sift in the cornstarch and whisk vigorously. Whisk in 1/4 cup of the hot milk mixture until fully combined, and then add the rest of the milk mixture.

Strain the mixture into a pot and cook over medium-high heat. Keep whisking it until its thick and boiling. Once it boils, keep whisking it for about another minute or slightly more. Remove it from the heat and add in the butter. Let it cool slightly. Cover it with cling film so it doesn’t form a skin on top and refrigerate it.

To assemble: Cut the cake in half. Put cling film in the spring form pan. Then put the bottom half of the cake back in the springform pan. Spread the pastry cream over the bottom layer leaving a small border (1/2 inch to 1 inch….depending on the thickness of your pastry cream). Put the other cake layer on top with the top side facing down. Press it down gently. Chill it covered overnight (or at least a few hours). After you chill it, remove it from the pan by pulling up with the cling film. Lift the cake from the cling film and put on another surface. 

Ganache: Heat the cream for about 1 minute until it’s bubbling slightly. Add the chocolate pieces and stir gently until it’s smooth. Pour it over the cake and spread quickly with a spatula if you need to. After you spread the ganache, put the cake on a serving plate. Sprinkle edible flowers.