Tuesday, 30 May 2017

Boston Cream Pie

I made this for afternoon tea on the weekend... not sorry.  A weekend full of sport, sport and more sport... like most of my weekends.  And I love sport, but I think I love pie (or cake, or pie and cake or cake that thinks it's pie) more.

Boston Cream Pie
slightly adapted from here

For the Cake:
1 cup sugar
1¼ cups "00" flour
1¼ teaspoons baking powder
¼ teaspoon fine sea salt
115g cool unsalted butter, cut into small pieces
2 eggs
125ml milk
2 teaspoons vanilla extract

For the Crème Pâtissière:
½ cup cream
½ cup milk
½ vanilla bean, seeds scraped
3 egg yolks
3 tablespoons caster sugar
1½ tablespoons cornflour
30g unsalted butter

For the Ganache:
½ cup cream
100g dark chocolate
1 tablespoon vegetable oil
1 tablespoon corn syrup

Make the Cake:
Pre-heat the oven to 160C. Grease a 23cm cake pan with cooking oil spray and line the base and sides with baking paper.  Set aside.

Sift the sugar, flour, baking powder and salt into the bowl on an electric mixer fitted with the paddle attachment. Add the butter and mix until it becomes rubble.

In a separate bowl, whisk the eggs, milk and vanilla together.  Pour this mixture into the flour mixture and beat on medium-high for about 5 minutes.  The batter should become pale and thick.  Pour the batter into the prepared pan, tap the pan on the counter a couple of times to knock out any air bubbles and bake for about 35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Set aside to cool in the pan for 30 minutes before turning it out onto a wire rack to cool completely.

Make the Crème Pâtissière:
Heat the cream and milk in a saucepan with the vanilla seeds until it just reaches simmering point.  Remove from the heat.

In a separate bowl, whisk the yolks with the sugar and cornflour.  Set aside.

Put the butter into another bowl and put a strainer over the bowl.  Set it aside.

Gradually pour the hot cream into the egg mixture, whisking continuously.  Then pour the mixture back into the pan and place the pan over medium heat.  Whisk constantly until the mixture becomes thick.  Pour this mixture through the strainer and into the bowl with the butter.  Stir until the butter has melted.  Place a piece of plastic wrap directly on top of the crème pâtissière and chill in the refrigerator.

Make the Ganache:
Put the cream into a saucepan.  Bring it up to a simmer over medium-low heat.  Add the chocolate and stir until the chocolate has melted.  Add the oil and sryup and stir again.  Set aside to cool to pouring consistency.

To Assemble:
Slice the cooled cake in half horizontally and place the bottom layer, cut-side up on a cake plate. Spread the cut surface with the chilled crème pâtissière abd top with the other layer of cake.  Pour the cooled ganache over the top of the cake, easing it out to the edges, but not down the sides of the cake.  Chill until ready to serve.

1 comment:

  1. Ouh la laaaaa! That's my style of cake :D It's been a long time that I want to make this so I have a good recipe now mouahaha :)