Boston Cream Pie

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Title: Boston Cream Pie
Yield: 8 Servings
Categories: Bakery, Cakes


---Cake Layer---
1 c Flour; sifted
1 ts Baking Powder
1/4 ts Salt
2 Eggs; at room temperature
1 c Sugar
1 1/4 ts Vanilla Extract
1 tb Butter
1/2 c Hot Milk
---Cream Filling---
1/4 c Sugar
2 1/2 tb All-Purpose Flour
1/4 ts Salt
1 c Half And Half; hot--NOT
3 Egg Yolks; lightly beaten
1 ts Vanilla Extract
1 tb Butter; cut in small pieces
---Chocolate Glaze---
2/3 c Semisweet Chocolate Chips;
-(4 Oz.)
3 tb Milk
1 tb Butter
1 c Confectioners Sugar; sifted
1 ts Vanilla Extract

Oven 350?F


Lightly grease two 8-inch round layer cake pans. Line the bottoms of the
pans with parchment or waxed paper, grease again, then sprinkle with flour
to coat completely. Shake out any excess flour. Set aside. Sift together
the flour, baking powder, and salt three times and leave it in the sifter.
Set aside. In the large bowl of an electric mixer, beat the eggs for 3 to 4
minutes, until thick and lemon colored. Gradually add the sugar and beat
for another 5 minutes (by hand beat for 8 minutes). Add the vanilla, mixing
until blended. Melt the butter in the hot milk. Using a rubber spatula, mix
in the hot milk, pouring it into the batter all at once. Sift the flour
into the mixture, gradually folding it in at the same time. The folding in
of the milk and dry ingredients should only take about 1 minute. The batter
will be thin. Divide the batter between the prepared pans. Bake for 20 to
25 minutes, or until a cake tester inserted in center of cake comes out
clean. Cool on wire racks for about 10 minutes. Remove the cakes from the
pans and continue to cool. Prepare the Pastry Cream Filling. When cooled
and chilled, spread the pastry cream between the cake layers. Then spread
the chocolate galze over the top cake layer. Allow the glaze to set for 2
hours before serving.


In a heavy-bottomed saucepan, combine the sugar, flour, and salt. Add the
hot milk gradually, stirring constantly with a wire whisk to remove any
lumps. Cook over medium high heat, stirring constantly until bubbly. Cook
and stir for 2 minutes, until it begins to thicken. Remove from the heat.
Stir a few teaspoonfuls of the hot mixture at a time into the egg yolks,
beating constantly until well blended. After combining, return the mixture
to the saucepan. Stir and cook for 2 minutes longer, until thick and
smooth. Remove from the heat. Add the vanilla. Gradually stir in the
butter. Cover the surface of the pastry cream with plastic. When the pastry
cream is cool, chill in the refrigerator.


In a small saucepan, combine the chocolate chips, milk, and butter. Cook
over very low heat until melted and smooth. Gradually combine the chocolate
mixture with the confectioners sugar. Stir in the vanilla. Cool until thick
enough to spread.

YIELD: 8 servings


Recipe by: The Great American Dessert Cookbook

Posted to Bakery-Shoppe Digest by "Bill Spalding" on
Feb 1, 1998