Saturday, February 11, 2012

Boston Cream Pie

I decided to give this recipe a try in honour of the Patriots playing in the Superbowl. The team may not have won, but this dessert definitely did! It requires a bit of advance planning, but the extra time is worth it.

One year ago: Curried Lentil Soup
Two years ago: Margarita Risotto

Boston Cream Pie (from Cook's Illustrated)

Pastry Cream
2 cups half and half
6 egg yolks
1/2 cup sugar
pinch table salt
1/4 cup all-purpose flour
4 tbsp cold butter, cut into pieces
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup milk
6 tbsp butter
1 1/2 tsp vanilla extract
3 eggs
1 1/2 cups sugar
1/2 cup heavy cream
2 tbsp light corn syrup
4 ounces bittersweet chocolate, chopped fine

1. Heat half and half in medium saucepan over medium heat until just simmering.
2. In a medium bowl, whisk yolks, sugar, and salt until smooth.
3. Add flour to yolk mixture and whisk until incorporated.
4. Remove half and half from heat and whisking constantly slowly add 1/2 cup to yolk mixture to temper.
5. Whisking constantly, return tempered yolk mixture to half and half in saucepan.
6. Return pan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute.
7. Reduce heat to medium-low and continue to simmer, whisking until your arm falls off, 8 minutes.
8. Increase heat to medium and cook, still whisking, until bubbles burst to surface, 1 - 2 minutes.
9. Remove from heat, whisk in butter and vanilla until melted and incorporated.
10. Strain cream through a fine mesh strainer. Press greased parchment paper on surface and refrigerate until set, 2 - 24 hours.
11. Preheat oven to 325F. Grease two 9" round cake pans and line with parchment.
12. Whisk flour, baking powder and salt together in medium bowl.
13. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat and add in vanilla. Keep warm.
14. In stand mixture fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes.
15. Add hot milk mixture to eggs and whisk by hand until incorporated.
16. Add dry ingredients and whisk until incorporated.
17. Pour batter into pans and bake until tops are light brown, 20 - 22 minutes.
18. Transfer cakes to wire rack and cool in pan for 2 hours.
19. Place on cake round on larger plate.
20. Whisk pastry cream briefly and spoon onto center of cake. Spread evenly to cake edge.
21. Place second layer on pastry cream. Refrigerate while preparing glaze.
22. Bring cream and corn syrup to simmer in small saucepan over medium heat.
23. Remove from heat and add chocolate. Whisk until smooth. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
24. Pour glaze onto center of cake. Spread to edge, letting excess drip down sides.
25. Chill at least 3 hours before serving.

No comments:

Post a Comment