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Name: Boston Cream Pie Ii
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c milk; 1/2 c Heavy cream; 3 tb Water; 1/4 ts Salt; 1 ts Vanilla; 2 1/2 ts Double-acting baking powder; 3/4 c Unsalted; butter softened; 1 1/4 c Sugar; 3 tb Cornstarch; 6 oz Bittersweet chocolate; 1/4 ts Salt; 2 c Cake flour (not self-rising); 3 tb Unsalted butter; 2 lg Eggs; 3 lg Eggs; 2 tb Unsalted butter; 1/2 ts Salt; 1/3 c Sugar; 1 Vanilla bean split; 1 1/2 tb Light corn syrup; 3/4 c milk

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INGREDIENTS

1 c milk
1/2 c Heavy cream
3 tb Water
1/4 ts Salt
1 ts Vanilla
2 1/2 ts Double-acting baking powder
3/4 c Unsalted; butter ; softened
1 1/4 c Sugar
3 tb Cornstarch
6 oz Bittersweet chocolate
1/4 ts Salt
2 c Cake flour ; (not self-rising)
For the custard
3 tb Unsalted butter
For the cake
2 lg Eggs
3 lg Eggs
For the glaze
2 tb Unsalted butter
1/2 ts Salt
1/3 c Sugar
1 Vanilla bean ; split
1 1/2 tb Light corn syrup
3/4 c milk

Servings

INSTRUCTIONS

Make the cake: Preheat the oven to 350F. and butter and flour a 9 1/2-inch springform pan. In a bowl with an electric mixer cream together the butter, the sugar, and the vanilla until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Into another bowl sift together the flour, the baking powder, and the salt and beat the mixture into the butter mixture in batches alternately with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared springform pan and bake the cake in the middle of the oven for 50 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack. Make the custard: In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally. Make the glaze: In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, the butter, the corn syrup, and the salt, stirring until glaze is smooth, and remove the bowl from the pan. Remove the cake from the pan, halve it horizontally with a long serrated knife, and arrange the bottom half, cut side up, on a plate. Top the bottom half with the custard, spreading the custard to the edge, put the remaining cake half, cut side down, on the custard, and pour the glaze on top of it, spreading the glaze to the edge and letting it drip down the side. The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled. Garnish the pie with the fruit and the blossoms Recipe by: Gourmet April 1993 Posted to Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Jan 31, 1998

NOTES

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Boston Cream Pie Ii

1 c milk
1/2 c Heavy cream
3 tb Water
1/4 ts Salt
1 ts Vanilla
2 1/2 ts Double-acting baking powder
3/4 c Unsalted; butter softened
1 1/4 c Sugar
3 tb Cornstarch
6 oz Bittersweet chocolate
1/4 ts Salt
2 c Cake flour (not self-rising)
 For the custard
3 tb Unsalted butter
 For the cake
2 lg Eggs
3 lg Eggs
 For the glaze
2 tb Unsalted butter
1/2 ts Salt
1/3 c Sugar
1 Vanilla bean split
1 1/2 tb Light corn syrup
3/4 c milk

Make the cake: Preheat the oven to 350F. and butter and flour a 9 1/2-inch  springform pan. In a bowl with an electric mixer cream together the butter,  the sugar, and the vanilla until the mixture is light and fluffy and beat  in the eggs, 1 at a time, beating well after each addition. Into another  bowl sift together the flour, the baking powder, and the salt and beat the  mixture into the butter mixture in batches alternately with the milk,  beginning and ending with the flour mixture. Pour the batter into the  prepared springform pan and bake the cake in the middle of the oven for 50  to 55 minutes, or until a tester comes out clean. Let the cake cool in the  pan on a rack.    Make the custard: In a saucepan whisk together the cornstarch, the sugar,  and the milk, add the eggs, the cream, and the salt, and whisk the mixture  until it is smooth. Scrape the seeds from the vanilla bean, reserving the  pod for another use, add them to the cream mixture, and bring the custard  to a boil over moderate heat, whisking constantly. Boil the custard,  whisking, for 2 minutes, remove the pan from the heat, and whisk in the  butter. Let the custard cool completely, whisking occasionally.    Make the glaze: In a metal bowl set over a saucepan of barely simmering  water melt the chocolate with the water, the butter, the corn syrup, and  the salt, stirring until glaze is smooth, and remove the bowl from the pan.    Remove the cake from the pan, halve it horizontally with a long serrated  knife, and arrange the bottom half, cut side up, on a plate. Top the bottom  half with the custard, spreading the custard to the edge, put the remaining  cake half, cut side down, on the custard, and pour the glaze on top of it,  spreading the glaze to the edge and letting it drip down the side. The  Boston cream pie may be made 1 day in advance and kept covered loosely and  chilled. Garnish the pie with the fruit and the blossoms    Recipe by: Gourmet  April 1993    Posted to Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Jan  31, 1998

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Nutrition

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Serving Size: 1 Serving (4152g)
Recipe Makes: 1

Calories: 14368
Calories from Fat: 6218 (43%)

Amt Per Serving		% DV

	Total Fat 690.9g	921 %
	Saturated Fat 391.2g	1956 %
	Monounsaturated Fat 197.4g
	Polyunsanturated Fat 41.4g
Cholesterol 6659.5mg		2049 %
Sodium 2850.2mg		98 %
Potassium 3745mg		99 %
Total Carbohydrate 1843.1g		542 %
	Dietary Fiber 27.9g	112 %
	Sugars, other 1815.1g
Protein 253.5g		362 %
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Calories per serving: 14368

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