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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Apr 11, 2011

Boston Cream Pie

  Sponge Cake:                                                                           2 Cup half and half
  7 eggs, separated                                                                      1/2 Cup sugar
  8 Ounce Sugar                                                                         3 1/2 Tbl cornstarch
  1 Cup flour                                                                              6 eggs
  1 Tsp vanilla                                                                            1 Tsp vanilla rum
  1 Ounce Butter, Melted                                                            Ganache:
  Pastry Cream:                                                                          6 Ounce Semisweet Chocolate
  1 Tbl butter                                                                              1/4 Cup heavy cream
  2 Cup milk                                                                              

For Sponge Cake: Preheat oven to 350 degrees F.
In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the vanilla and butter. Pour this mixture into a 10 x 3 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool completely.

For Pastry Cream: In a 4 quart saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.  When the cream, milk, butter mixture reaches the boiling point, temper into the egg mixture.  Return to the pan and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the  surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon rum.

For Ganache:  Combine chopped chocolate and heavy cream in a 1 quart pot until melted.
To Finish: Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Top cake with Ganache.

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