Week 15: Boston Cream Pie

Boston Cream Pie

My dad once told me that Boston cream pie is his favorite cake.  Pie?  No, cake.  Yes.  It is definitely a cake.  And I have two very distinct Boston cream pie memories, both involving him.  The first was my deep disappointment as my dad and I pulled out of a Dunkin Donuts parking lot and I discovered that I had mistakenly been given a Boston cream donut instead of my usual chocolate frosted.  Hey, I was a kid and this donut filled with custard seemed way too mature for me... but not for my dad.  The second memory is when I attempted to make my dad a Boston cream pie for Father’s Day.  I used a yellow cake mix and instant vanilla pudding.  E.P.I.C. D.I.S.A.S.T.E.R.  The cake was WAY to moist and simply couldn’t hold up.  I ended up tossing the mess and starting over.  He ended up with a yellow sheet cake that I injected with vanilla pudding using a cooking injector thingy (very technical term) and topped off with chocolate frosting.  Isn’t it the thought that counts?

My mom found this week’s recipe in Yankee Magazine (found here) a few months ago, and we both agreed that it was finally time to try it out.  I prepared the filling the day before I planned on assembling the cake so that it could sit in the refrigerator overnight, which was suggested in the recipe.  Initially, I was a bit concerned with the amount of cake batter the recipe produced.  This concern was compounded when I pulled the cakes from the oven.  They looked like flat, dense disks.  However, after I put the cake together with the custard, I realized that they cakes were the perfect thickness because there was A LOT of custard.  Thicker cakes would have undoubtedly fallen apart.  And I realized after sampling a piece, that the cake wasn’t dense at all.  It was surprising moist and spongy.  This week’s recipe resulted in a delicious cake, which was easy to put together.  I will certainly be making this again.              

Mom

Boston Cream Pie is my husband's favorite dessert.  If it's on a menu, I guarantee you he'll order it.  In years past, I've made many Boston Cream Pies, including some made from a mix.  Some recipes were better than others and, to be honest, I haven't attempted one in a number of years.  When I found this recipe, in Yankee Magazine, I thought it was time to bake one again.

What I like about this recipe, and all Boston Cream Pie recipes, actually, is that you can make them in 3 stages.  If you only have a little time, you can make the pastry cream and refrigerate it.  Or, make the glaze and warm it up in the microwave when it's time to pour it on the cake. You could even make the layer cakes and freeze them to be used later.  You can create it according to your own time schedule. That appeals to me.

There wasn't anything tricky about the recipe.  The pastry cream is easy to do and so worth the 10-15 minutes it takes.  Pudding mixes simply do not compare.  The cake is a traditional sponge cake and the chocolate glaze is a snap.  My only hint would be to take it out of the fridge an hour, or so, before serving.  A refrigerated Boston Cream Pie is HARD to serve.  No matter what type of knife you use, the layers will slide this way and that.  Letting it warm a bit solves that problem.

Would I bake this again?  Yessiree!  It passed the "Honey, Would you eat this again?", with five "yums" up, and not just from my husband.  I invited friends over to sample the cake and they made it clear they expect to be invited again the next time a Boston Cream Pie makes an appearance in my kitchen!                

Boston Cream Pie

For the Pastry Cream

Ingredients:

• 1-1/2 cups whole milk, divided
• 1/3 cup granulated sugar
• 1/2 heaping teaspoon plain gelatin
• 1/8 teaspoon table salt
• 2 large egg yolks
• 1-1/2 tablespoons cornstarch
• 1-1/2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
  

Instructions:

1. Bring 1-1/4 cups of the milk, along with the sugar, gelatin, and salt, to barely a simmer over medium heat, whisking well to dissolve the sugar and gelatin completely.
2. Meanwhile, in a medium-size bowl, whisk together the yolks, cornstarch, and remaining 1/4 cup of milk.
3. Pour 1 cup of the hot milk mixture into the egg mixture and whisk to combine; then strain this mixture back into the remaining hot milk.
4. Whisk the egg/milk mixture continuously over medium heat until thickened and bubbling in the center, about 5 minutes.
5. Remove from the heat and strain again into a medium-size bowl; then add the butter and vanilla extract. Whisk until smooth; then cover with plastic wrap, pressing it directly onto the surface to prevent a skin forming.Chill the pastry cream thoroughly, preferably overnight.

For the Sponge Cake

Ingredients:

• 1/3 cup unsalted butter, plus extra for pans
• 1 cup granulated sugar
• 2 cups cake flour, plus extra for pans
• 2 teaspoons baking powder
• 1/4 teaspoon table salt
• 2 large eggs
• 3/4 cup whole milk, divided
• 1 teaspoon vanilla extract
• Pastry Cream
  
  
  
  
  
  
  

Instructions:

1. Preheat your oven to 350°. Butter and flour two 8-inch round cake pans.
2. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
3. In a separate bowl, whisk together the flour, baking powder, and salt; set aside.
4. Add the eggs to the butter/sugar mixture one at a time, stopping to scrape the sides of the bowl with a rubber spatula after each addition. Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third (¼ cup) of the milk. Repeat until all ingredients are combined. Stir in the vanilla extract.
5. Divide the batter between the prepared cake pans. Rotating halfway through, bake until tops are lightly golden and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Let the layers cool 10 minutes in their pans; then remove them from their pans and transfer them to wire racks to cool completely.
6. To assemble, place one layer top side down onto a large cake plate. (If the cake has a domed top, use a serrated knife to gently remove the dome first so that the cake will sit flat on the plate.) Spoon the chilled pastry cream onto the center of the cake and spread evenly until the cream just barely reaches the edge of the cake.
7. Gently place the other cake, dome side up, on top of the pastry cream. Store the cake in the refrigerator while you make the glaze.
   
   
   
   
   
   
   
   
   
   
   

For the Chocolate Glaze

Ingredients

• 3/4 cup semisweet chocolate chips
• 3–4 tablespoons heavy cream
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. In a medium-size saucepan over medium heat, combine the chocolate chips, 3 tablespoons of cream (use more for a thinner glaze), and corn syrup, stirring occasionally.
2. When the chocolate is completely melted, remove the pan from the heat and stir in the vanilla. Pour over the top of the chilled cake, letting the glaze drizzle down the sides.
3. Let the glaze firm up; then serve immediately. Store any leftovers in the refrigerator.