Friday, February 6, 2009

Boston Cream Pie

For the milk sponge cake:
1 cup sifted cake flour
1 teaspoon baking powder
⅛ teaspoon salt
⅓ cup milk
3 T unflavored vegetable oil
3 large eggs, room temperature
1 egg yolk, room temperature
⅔ cup sugar
1 teaspoon vanilla
powdered sugar for decoration

For the Boston cream filling:
1 cup milk
½ cup sugar, divided
3 egg yolks
3 T flour
1 teaspoon each dark rum and vanilla
½ cup heavy cream, whipped

For the chocolate sauce:
½ cup each water and light corn syrup
12 ounces semisweet chocolate, chopped

Preparing the milk sponge cake:
Adjust rack in lower third of oven and preheat to 350 degrees. Line a 9-inch springform pan with parchment or waxed paper; do not grease. Sift flour, baking powder and salt. In a small bowl add the the milk and oil; do not be concerned that they do not blend together.

In a large mixing bowl, whisk the eggs, yolk and sugar to combine. Using an electric mixer at medium speed, whip the egg mixture until it is light ivory in color and very fluffy, about 6 minutes. Add the vanilla toward the end of whipping. Using a rubber spatula, fold in the flour mixture in two additions. Pour the milk mixture down the side of the mixing bowl. (It will sink to the bottom of the bowl under the batter.) Gently fold until the milk mixture is thoroughly incorporated. Pour the batter into the pan. Bake 25 to 30 minutes or until the cake is golden on top and it springs back when lightly pressed in the center. Remove pan from oven to a wire rack until cool.

Preparing the Boston cream filling:
Only half of this rich, thick pastry cream, lightened with whipped cream is needed for the dessert. Enjoy the remaining filling with fresh fruit.

In a small bowl whisk to combine the egg yolks and ¼ cup sugar, then the flour. In a medium saucepan over medium heat, combine the milk and ¼ cup sugar and heat just until it comes to a boil. Remove, and pour half of the hot liquid over the yolk mixutre, stirring to combine. Pour the yolk mixture back into the saucepan, and bring it to a boil again, stirring constantly. When it is thick and smooth, remove the pan from the heat and pour the mixture into a large bowl to cool. Cover surface with plastic and refrigerate. When ready to assemble the dessert, stir in the rum and vanilla until smooth, then fold in the whipped cream.

Preparing the chocolate sauce:
In a small saucepan over low heat, bring the water and corn syrup just to the boil. Remove from the heat, add the chocolate and stir constantly until the chocolate melts and the sauce is smooth and glossy. For best results, reheat in a double boiler.

To assemble the dessert, split the cake into two layers. Spread half the filling evenly over the bottom cake layer. Center the other layer on top. Place the cake on a serving plate, cover with plastic and refrigerate. Before serving, sprinkle top of cake with powdered sugar. Spoon warm chocolate sauce onto individual plates. Using a serrated knife, slice dessert into “pie-shaped” wedges and center each portion on the sauce.

Serves 8


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