A few days before Thanksgiving my daughter had her 20th birthday. She requested a Boston Cream Pie for her cake. I don’t like Boston Cream Pie. I’ve never made one. So, lazy ass that I am, I picked one up from a local bakery.
Wow, what a disappointment! We’ve had cakes from them in the past that have been wonderful, but it was a serious disappointment.
Boston Cream Pie is supposed to have a thick custard filling. The bought cake barely had a layer of filling. It had toasted coconut around the edge, but I’m guessing that was to disguise the fact there was virtually no cream filling.
So I decided to make it up to my kidlet and make her a Boston Cream Pie. I quickly downloaded a Martha Stewart recipe, fully expecting the recipe to follow Martha’s exacting standards.
Again, what a disappointment!
The recipe ingredients were out of order, didn’t make sense, and I had to reread the instructions numerous times to figure out what was to be done.
So to that end, this is MY interpretation of the recipe, along with my numerous Tips and Tricks at the end of the recipe.
Boston Cream Pie
2 cups whole milk
1 cup sugar, divided into ½ cups
2 tsp. vanilla bean paste
Pinch of kosher salt
3 egg yolks
2 ½ Tbls cornstarch
3 Tbls butter, cubed
3 large eggs
1 cup sugar
1 ½ cups flour
1 ½ tsp baking power
½ tsp salt
1 tsp vanilla
½ cup milk
6 Tbls butter
3 oz milk
4 oz. sweet chocolate, chopped
Dampen small cookie sheet, line with plastic wrap.
· When I made the pastry cream, I didn’t have whole milk. I used ¾ cup of half and half and 1 ¼ cup of 2% milk.
· Pastry cream can be prepared 1-3 days ahead of time. Instead of using cookie sheet, store in a covered container. Remember to cover the cream with plastic wrap prior to covering with an airtight lid. This will keep it from developing a ‘skin’. A thickened layer like you would have on pudding.
· I used a small ladle to temper the eggs. If you don’t have a ladle, then you can pour a small amount of the milk mixture into the eggs while whisking. This might be a bit of a messy process.
· While I used a mesh sieve to strain the custard onto the cookie sheet, it is a step that I added. I didn’t need it this time because I did a good job tempering. But if you add too much hot milk or don’t whisk quick enough, then you might have bits of cooked egg in your custard. This makes it grainy and less silky of a mouth feel.
· I also used a piece of cut parchment in the cakepan. Butter under the parchment to adhere it to the pan, then butter on top of the parchment.
· If you want to heat the cream for the ganache in a pan, feel free. I just decided to microwave it since it was already in a measuring cup and I was tired of washing dishes.