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Name: Boston Cream Pie
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 c Sugar; 1/4 c Cornstarch; === EMERILIZED SPONGE CAKE; === PASTRY CREAM ===; 8 Eggs; 2 c Sugar plus; 1 c Flour; 2 tb Butter for pans; 1 ts Vanilla; 1 ts Vanilla; 2 1/4 c Whole Milk; 1 tb Butter plus; 3 Eggs separated; 1 ts Baking Powder; 2 tb Sugar; 2 c Chocolate fondant icing;; 1/4 c milk; 1 tb Butter; 4 1/2 c Pastry cream recipe follows

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INGREDIENTS

1 c Sugar
1/4 c Cornstarch
=== EMERILIZED SPONGE CAKE
=== PASTRY CREAM ===
8 Eggs
2 c Sugar ; plus
1 c Flour
2 tb Butter ; for pans
1 ts Vanilla
1 ts Vanilla
2 1/4 c Whole Milk
1 tb Butter ; plus
3 Eggs ; separated
1 ts Baking Powder
2 tb Sugar
2 c Chocolate fondant icing;
1/4 c milk
1 tb Butter
4 1/2 c Pastry cream ; recipe follows

Servings

INSTRUCTIONS

For the pastry cream: In a saucepan, whisk 2 cups of the milk and the sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, and butter. Mix well. Preheat the oven to 350 degrees. For the sponge cake: In a small sauce pan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease 2 each 9-inch round cake pans with 2 tablespoons of butter. Sprinkle each with a tablespoon of sugar. Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. When the cakes have cooled completely, slice each cake in half. To assemble, place the bottom layer on a 9-inch round cardboard and place it on a wire rack. Spread 1 1/2 cups of the pastry cream evenly on top of the layer. Top with the second layer of cake. Spread 1 1/2 cups of pastry cream on it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Frost the entire cake with the chocolate fondant. Place the cake in the refrigerator and chill completely. Slice the cake into 16 slices. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A26 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 Recipe by: Emeril Lagasse

NOTES

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Boston Cream Pie

1 c Sugar 
1/4 c Cornstarch 
  === EMERILIZED SPONGE CAKE 
  === PASTRY CREAM === 
8  Eggs 
2 c Sugar plus
1 c Flour 
2 tb Butter for pans
1 ts Vanilla 
1 ts Vanilla 
2 1/4 c Whole Milk 
1 tb Butter plus
3  Eggs separated
1 ts Baking Powder 
2 tb Sugar 
2 c Chocolate fondant icing; 
1/4 c milk 
1 tb Butter 
4 1/2 c Pastry cream recipe follows

For the pastry cream: In a saucepan, whisk 2 cups of the milk and the  sugar together. Place the pan over medium heat and bring the liquid  up to a simmer. Whisk the egg yolks together. Temper the hot milk  into the egg yolks. Whisk the egg mixture into the hot milk mixture.  In a small bowl, dissolve the cornstarch in the remaining milk,  making a slurry. Whisk the slurry into the hot milk mixture. Bring  the liquid up to a boil and reduce to a simmer. Cook the mixture,  stirring constantly, until the filling is thick, about 4 to 6  minutes. Fold in the vanilla, and butter. Mix well. Preheat the oven  to 350 degrees. For the sponge cake: In a small sauce pan, heat the  milk and 2 tablespoons butter together. Using an electric mixer  fitted with a wire whip, combine the eggs and sugar together. Beat on  medium-high speed for about 8 minutes, or until the mixture is pale  yellow, thick and has tripled in volume. With the machine running  slowly add the heated milk. In a mixing bowl sift the flour, baking  powder, and salt together. Fold the flour mixture into the egg  mixture and mix thoroughly so that there are no lumps and the mixture  is smooth. Fold in the vanilla. Grease 2 each 9-inch round cake pans  with 2 tablespoons of butter. Sprinkle each with a tablespoon of  sugar. Pour the cake batter evenly into the pans and bake for about  25 minutes, or until the cakes spring back when touched. Cool for  about 2 minutes. Using a thin knife, loosen the edges of the cakes,  then flip onto a wire rack. When the cakes have cooled completely,  slice each cake in half. To assemble, place the bottom layer on a  9-inch round cardboard and place it on a wire rack. Spread 1 1/2 cups  of the pastry cream evenly on top of the layer. Top with the second  layer of cake. Spread 1 1/2 cups of pastry cream on it. Repeat the  same process with the third layer. Top with the fourth layer. If  necessary, shave off any uneven pieces of cake with a serrated knife  so that it is smooth and even on all sides. Frost the entire cake  with the chocolate fondant. Place the cake in the refrigerator and  chill completely. Slice the cake into 16 slices. This recipe yields  16 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A26 broadcast 03-10-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-26-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (341g)
Recipe Makes: 16

Calories: 874
Calories from Fat: 183 (21%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 2.5g
Cholesterol 735.6mg		226 %
Sodium 291mg		10 %
Potassium 259.2mg		7 %
Total Carbohydrate 153.2g		45 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 153g
Protein 22.9g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 874

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