Boston Cream (Print Version)
# Ingredients:
→ Pastry Cream
01 -
4 egg yolks, large
02 -
3 tablespoons cornstarch
03 -
1 3/4 cups whole milk
04 -
2 teaspoons vanilla extract, or 1 teaspoon vanilla paste
05 -
1/4 teaspoon salt (kosher)
06 -
2 tablespoons butter, unsalted
07 -
1/2 cup sugar, granulated
→ Cake
08 -
1 1/4 cups plain flour
09 -
1 1/4 cups sugar (white, granulated)
10 -
6 tablespoons melted unsalted butter
11 -
2 teaspoons vanilla extract, or 1 teaspoon of vanilla paste
12 -
2 teaspoons baking powder
13 -
3 eggs (large, whole)
14 -
3/4 cup whole milk
15 -
1/2 teaspoon kosher salt
→ Chocolate Ganache
16 -
1/2 cup and 1 tablespoon heavy cream
17 -
1 tablespoon light corn syrup
18 -
4 ounces bittersweet chocolate or about 2/3 cup of chips
19 -
1/8 teaspoon kosher salt
# Instructions:
01 -
Mix together the yolks, sugar, cornstarch, salt, and milk. Heat it up until it gets thick. Stir in the butter and vanilla. Push it through a strainer, then refrigerate for no less than 3 hours.
02 -
Whip the eggs with sugar until it becomes fluffy and pale. In a separate bowl, mix the flour with the baking powder. Melt the butter, then add milk and vanilla to it. Blend everything together and pour the batter into two 9-inch round pans.
03 -
Put the cakes in the oven at 325°F and bake for 22-25 minutes until they turn light golden. Let them cool all the way.
04 -
Spread the pastry cream in between the layers of cake to stack them. Refrigerate the layered cake for a minimum of 2 hours.
05 -
Pour hot cream over the chocolate, corn syrup, and salt. Let it sit for a few minutes, then stir until it’s smooth and creamy. Spread it over the cake and pop it back in the fridge until it firms up.
# Notes:
01 -
Pastry cream can be prepped as far as 3 days in advance
02 -
Always keep refrigerated to stay fresh
03 -
Take into account the time needed for chilling at several stages