Boston Cream Pie

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Boston Cream Pie Ingredients

CAKE LAYER	1/4 ts Salt
1 c Sifted flour	1 c Hot (not boiling) milk or
1 ts Baking powder	3 Egg yolks, lightly beaten
1/4 ts Salt	1 ts Vanilla extract
2 Eggs, at room temperature	1 tb Butter, cut in small pieces
1 c Sugar	CHOCOLATE GLAZE
1 1/4 ts Vanilla extract	2/3 c (4 oz) semisweet chocolate
1 tb Butter	3 tb Milk
1/2 c Hot milk	1 tb Butter
PASTRY CREAM FILLING	1 c Sifted confectioners sugar
1/4 c Sugar	1 ts Vanilla extract
2 1/2 tb All-purpose flour

Instructions for Boston Cream Pie

To make the cake, preheat the oven to 350F. Lightly grease two 8-inch round layer cake pans. Line the bottoms of the pans with parchment or waxed paper, grease again, then sprinkle with flour to coat completely. Shake out any excess flour. Set aside. Sift together the flour, baking powder, and salt three times and leave it in the sifter. Set aside. In the large bowl of an electric mixer, beat the eggs for 3 to 4 minutes, until thick and lemon colored. Gradually add the sugar and beat for another 5 minutes (by hand beat for 8 minutes). Add the vanilla, mixing until blended. Melt the butter in the hot milk. Using a rubber spatula, mix in the hot milk, pouring it into the batter all at once. Sift the flour into the mixture, gradually folding it in at the same time. The folding in of the milk and dry ingredients should only take about 1 minute. The batter will be thin. Divide the batter between the prepared pans. Bake for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean. Cool on wire racks for about 10 minutes. Remove the cakes from the pans and continue to cool. Prepare the Pastry Cream Filling. When cooled and chilled, spread the pastry cream between the cake layers. Then spread the chocolate galze over the top cake layer. Allow the glaze to set for 2 hours before serving. PASTRY CREAM FILLING In a heavy-bottomed saucepan, combine the sugar, flour, and salt. Add the hot milk gradually, stirring constantly with a wire whisk to remove any lumps. Cook over medium high heat, stirring constantly until bubbly. Cook and stir for 2 minutes, until it begins to thicken. Remove from the heat. Stir a few teaspoonfuls of the hot mixture at a time into the egg yolks, beating constantly until well blended. After combining, return the mixture to the saucepan. Stir and cook for 2 minutes longer, until thick and smooth. Remove from the heat. Add the vanilla. Gradually stir in the butter. Cover the surface of the pastry cream with plastic. When the pastry cream is cool, chill in the refrigerator. CHOCOLATE GLAZE In a small saucepan, combine the chocolate chips, milk, and butter. Cook over very low heat until melted and smooth. Gradually combine the chocolate mixture with the confectioners sugar. Stir in the vanilla. Cool until thick enough to spread. YIELD: 8 servings Recipe by: The Great American Dessert Cookbook Posted to TNT - Prodigys Recipe Exchange Newsletter by louiseh@juno.com on Jul 11, 1997

Main Ingredient: PieCuisine: Uncategorized

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