Boston Cream Pie( good-used only the custard & ganache)

By foodiva

Ingredients

• Boston Cream Pie
• makes one 8-inch double layer cake
• for the vanilla bean custard
• 1 vanilla bean, split lengthwise
• 2 cups half & half cream
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 5 egg yolks
• 3 Tablespoons cornstarch
• 4 Tablespoons unsalted butter, cold and cut into about 6 pieces
• for the sponge cake
• 1/2 cup cake flour
• 1/4 cup all-purpose flour
• 1 teaspoon baking Powder
• 1/4 teaspoon salt
• 3 Tablespoons half & half cream (or whole milk)
• 2 Tablespoons unsalted butter
• 1/4 teaspoon pure almond extract (or 1/2 teaspoon vanilla extract)
• 5 large eggs
• 3/4 cup granulated sugar
• for the ganache
• 8 ounces dark (or bittersweet) chocolate, chopped into tiny bits
• 1 cup heavy cream
• 1/4 cup honey
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract

Details

Servings 1
Adapted from unegaminedanslacuisine.com

Preparation

Step 1

method
Prepare vanilla custard: Scrape the seeds of the vanilla bean into a large heavy-bottomed saucepan. {Note: Use the dull side of a knife to scrape out the seeds.) Add the cream, 6 Tablespoons of sugar, and salt. Stirring occasionally, simmer over medium heat until sugar dissolves.

Meanwhile, whisk egg yolks and remaining 2 Tablespoons of sugar in a medium bowl until thoroughly combined (about 30 seconds). Add cornstarch and continue to whisk for another 30 seconds (the mixture should be thick and light yellow).

Whisking constantly, add a small amount of the simmering cream/vanilla bean mixture to egg mixture. Still whisking, continue to slowly stream in the rest of the cream mixture. Pour the mixture back into saucepan. Return to a simmer over medium heat, whisking constantly, until mixture is thickened and glossy. {Note: It might look as though it's never going to get thick but be patient and resist the urge to turn up the heat. It took mine about 7 minutes to thicken...depending on your stove it could happen a lot faster or slower...}

Remove pan from the heat and whisk in butter. Strain the custard through a sieve into a medium heatproof bowl. {Note: The sieve will eliminate any egg chunks that may have formed while custard was cooking. If yours look smooth and happy, there's no need to strain.} Press a piece of plastic wrap directly onto the custard and cover the bowl. Refrigerate until cold and set - about 5 hours (or overnight). Well-wrapped, the custard can be made two days in advance.

Prepare sponge cake: Preheat oven to 350 F. Butter two 8-inch cake pans and line bottoms with parchment paper.

In a large mixing bowl, whisk together both flours, baking powder, and salt; Set aside.

In a small saucepan, combine the cream, butter and almond extract. Cook over low heat until butter melts. Remove from heat, cover, and keep warm.

In a clean dry stand mixer bowl, add 3 egg whites. (Save the yolks.) Using the whisk attachment, beat egg whites on low speed until foamy. Increase to med-high and slowly add 6 Tablespoons of sugar. Beat until soft, moist peaks form (try not to over-beat). Scrape the egg whites into another bowl and set aside.

Using the same stand mixer bowl you just used to beat the egg whites, combine the 3 egg yolks and remaining 2 eggs. Add remaining 6 Tablespoons of sugar and beat on med-high speed until eggs are quite thick and fluffy, about 4-6 minutes. (When you raise the whisk, the eggs should fall back into the bowl in a slow ribbon).

Scrape egg whites into the bowl of beaten egg yolks. Sift in the flour mixture. Use a large rubber spatula to gently fold everything together - use about seven folds, enough to just incorporate the flour. Make a small well in center of batter and pour in the melted butter mixture. Gently fold butter into batter. (Don't overmix.)

Divide batter evenly among prepared pans. Bake 18-20 minutes or until light brown and springy to the touch. Remove pans from oven and place onto cooling rack. Immediately run a thin spatula around the inside of pans to help loosen the cakes. Invert onto a piece of wax paper (to prevent hot cakes from sticking). Remove parchment and re-invert onto cooling rack. Cool cakes completely before arranging.

Prepare the ganache: Place chopped chocolate into a large, shallow bowl. In a small saucepan, bring the cream, honey, salt, and vanilla to a simmer. Pour hot mixture over the chopped chocolate and let it rest for about 6 minutes. Using a whisk and starting at the center, use small concentric circles to stir the chocolate into the cream until completely melted and smooth. Let the ganache cool until just thick enough to spread - keep stirring it from time to time as you assemble the cake.

Place one cake layer onto a cake stand (or dish). Remove the chilled vanilla custard from fridge and spread it onto first cake layer. {Note: You may not need all the custard. I used the entire batch and it oozed out of my cake with each slice.} Place second cake layer over custard (make sure layers are aligned). If the ganache is still to loose for "spreading," place it in the fridge for a few minutes...not too long, or else it till harden. Spread ganache on top of cake, allowing it to drip down the sides. Use a small offset spatula to polish up the edges and bring everything together.

Enjoy!

recipe adapted from Brown Eyed Baker and Epicurious