Boston Cream Pie
INGREDIENTS
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For the cake layers:
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2 1/2 cups unbleached all purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon kosher salt
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16 tablespoons (2 sticks) unsalted butter, at room temperature
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2 cups granulated sugar
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4 large eggs
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1 cup buttermilk (or 1 cup whole milk mixed with 1 teaspoon lemon juice)
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2 teaspoons pure vanilla extract
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Position the oven racks to the upper and lower thirds of the oven and preheat it to 350°F. Grease 2 9-inch round cake pans with butter or nonstick cooking spray and dust lightly with flour, tapping out the excess.
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Into a medium bowl sift together the flour, baking soda, baking powder, and salt.
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In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy on medium-high speed, , about 3 minutes. Beat in the eggs one at a time. Lower the speed to low and alternately stir in the
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Give the batter a good fold by hand with a large spatula and scrape into the prepared pans, smoothing the tops. Bake until a toothpick comes out clean, about 35 to 40 minutes, rotating the pans from top to bottom about two-thirds the way through the
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For the pastry cream:
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2 cups whole milk
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1/2 vanilla bean, split lengthwise (I love Tahitian vanilla for pastry cream)
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1 large egg plus 4 large egg yolks
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1/2 cup granulated sugar
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1/4 teaspoon salt
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4 tablespoons cornstarch
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2 tablespoons unsalted butter
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1/2 teaspoon pure vanilla extract
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In a large saucepan set over medium heat, combine the milk and wanilla bean. Bring to a bare simmer, but don’t let it boil. Cover and let steep while you prepare the rest of the recipe.
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In a large bowl, whisk together the egg, egg yolks, sugar, and salt until the mixture lightens in color, about 1 minute. Whisk in the cornstarch.
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Remove the vanilla bean from the pot and scrape any remaining seeds into the milk with the back of a knife. Slowly whisk the hot milk into the egg mixture until well-blended. Pour the custard back into the saucepan set over low heat. Stir constantly
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For the chocolate ganache glaze:
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4 ounces bittersweet chocolate (60 to 70% cacao–or use semisweet, if you prefer)
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1/2 cup heavy cream
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1 teaspoon corn syrup or honey (optional, but it does give a nice sheen to the ganache)
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Combine the chocolate and cream in a heatproof bowl. Melt together in the microwave with 30-second bursts of high heat, stirring well after each interval, until the ganache is smooth. Stir in the corn syrup.
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