Boston Cream Pie
INGREDIENTS
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For the Pastry Cream: 2 cups half-and-half
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2 cup granulated sugar
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Pinch of salt
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5 egg yolks
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3 tablespoons cornstarch
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4 tablespoons cold unsalted butter, cut into 4 pieces
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1 1/2 teaspoons vanilla extract
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For the Sponge Cake:
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½ cup plain cake flour
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¼ cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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3 tablespoons whole milk
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2 tablespoons unsalted butter
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½ teaspoon vanilla extract
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5 eggs, at room temperature
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¾ cup granulated sugar
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For the Glaze:
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1 cup heavy cream
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¼ cup light corn syrup
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8 ounces semisweet chocolate, chopped into small pieces
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½ teaspoon vanilla extract
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