*BOSTON CREAM PIE..

December 14, 2013

BOSTON CREAM PIE

FOR THE SPONGE:002 (2)
6 eggs
200 g caster sugar
160 g plain flour
25 g corn flour
30 g melted sugar

FOR THE FILLING
300 g creme patissiere
    60 g caster sugar
    250 g full fat milk
    vanilla pod
    3 egg yolks
    30 g plain flour
    1 tbsp corn flour
125 g whipped cream

FOR THE TOPPING
200 g dark chocolate
100 ml double cream

TO MAKE THE SPONGE
1. Preheat the oven 170 degrees Celsius. Grease and line 21 cm round tin cake with baking parchment.
2. Whisk eggs until white and foamy. Slowly add sugar and beat until three times more in size.
3. Sift together in a bowl the flour and cornflour and fold in the egg mixture, lastly fold in the melted butter.
4. Pour the mixture into the tine and bake for 35 min or until a cocktail stick inserted into the centre comes out clean.
5. Remove the cake from the oven, allow to cool for 10 min in the tin, then turn out onto a wire rack and remove the parchment.
6. Chill the sponge, keep in a fridge for an hour to firm up before assembling.

TO MAKE THE FILLING
7. In the pan, put half of the sugar with milk and vanilla seeds.
8. In a round bottomed bowl whisk together egg yolks and the rest of the sugar, followed by the flour and cornflour.
9. Bring the milk to the boil and pour over the egg mixture, whisk to combine completely.
10. Pour back into the pan, on a medium heat, and whisk continuously for 10 min until thick and flour is completely cooked.
11. Pour into  a deep bowl and cover with film, ensuring that it touches the surface to prevent a skin forming, set in the fridge for an hour.
12. When chilled soften it up and add the whipped cream.

13. To assemble the cake, cut the sponge horizontally, brush off the excess crumbs. Spread the cream evenly, place the other layer on top, press slightly.

TO MAKE CHOCOLATE GANACHE
14. Melt the chocolate in a hot water bath, when melted pour the cream onto the chocolate, whisk fast to combine fully.
15. Use instantly. Pour over the top of the cake, let it spill over the sides.
16. Allow to set before serving.

100_1230

P. S. Made this one for my birthday dinner with my family.. It was lovely.. and for the first time the creme patissiere came out perfect..

Enjoy, k.

recipe from “World’s Best Cakes” by R. Pizey

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