Ingredients: |
Ingredients: 2 cups half and half
6 large egg yolks
1/2 cup sugar
1/4 cup flour, sifted
4 Tablespoons cold unsalted butter, cut into 4 pieces
1 1/2 teaspoons vanilla extract
1 1/2 cups flour, sifted
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
6 Tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups sugar
1/2 cup heavy cream
2 Tablespoons light corn syrup
4 ounces bittersweet chocolate
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Directions: |
Directions:For the pastry cream: Heat half and half in medium saucepan over medium heat until just simmering. Meanwhile, in medium bowl, whisk yolks, 1/2 c sugar and pinch salt until smooth. Add 1/4 c sifted flour and whisk until incorporated. Remove half and half from heat, and whisking constantly, slowly add 1/2 c to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half and half in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, 1 minute. Reduce heat to medium low and continue to simmer whisking constantly 8 minutes. Increase heat to medium and cook, whisking vigoroursly, until bubbles burst on surface 1-2 minutes. Remove saucepan from heat; whisk in 4 T butter and 1 1/2 tsp vanilla extract until butter is melted and incorporated. Strain cream through fine mesh strainer set over medium bowl. Press lightly greased parchment paper on surface and refrigerate until set, at least 2 hours and up to 24 hours.
For the cake: Adjust oven rack to middle position and heat to 325 degrees. Lightly grease 2 9-inch round cake pans with nonstick cooking spray and line with parchment paper. Whisk flour, baking powder and salt together in medium bowl. Set aside. Heat milk and 6 T butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla and cover to keep warm. Whip 3 eggs and 1 1/2 c sugar at high speed 5 minutes until light and airy. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated. Working quickly, divide batter evenly between prepared pans. Bake 20-22 minutes. Transfer cakes to wire rack and cool completely in pans, about 2 hours. Run knife around edges and invert onto wire rack. Carefully remove parchment, then reinvert cakes.
To assemble: place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Use spatula to spread evenly to cake edge. Place second cake layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate while preparing glaze.
For the glaze: Bring 1/2 c heavy cream and 2 T light corn syrup to a simmer in small saucepan over medium heat. Remove from heat and add 4 oz bittersweet chocolate, chopped fine. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally until thickened slightly, about 5 mintues. Pour glaze onto center of cake and spread to edge, allowing excess to drip down sides. Chill at least 3 hours before slicing. Cake may be made up to 24 hours before serving. |
This recipe for Boston Cream Pie is from