Classic Boston Cream Pie

By cirql8or

Ingredients

• CAKE:
• 1 stick (4 oz) butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• VANILLA BEAN FILLING:
• 1/3 cup sugar
• 2 Tablespoons cornstarch
• pinch of salt
• 3/4 cup milk
• 1/2 cup heavy cream
• 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 2 large egg yolks
• SHINY COCOA GLAZE:
• 1/4 cup heavy cream
• 1 teaspoon light corn syrup
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1 teaspoon butter
• 1/2 teaspoon vanilla extract

Details

Servings 8

Preparation

Step 1

CAKE:
Preheat oven to 350. Grease a 9" springform pan. Dust with flour, tap out excess.

In a large bowl, beat together butter and sugar with an electric mixer on med-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

Sift together flour, baking powder, and salt. With mixer on low speed, alternately add flour mixture and milk to butter mixture, beginning and ending with flour, and beat just until blended. Turn batter into prepared pan.

Bake 45-50 minutes, or until cake tester inserted in center comes out clean. Let cool completely on a wire rack.

Run a sharp knife around edge of pan to loosen cake. Remove side of pan. With a long serrated knife, split cake in half horizontally. Arrange bottom half of cake, cut side up, on serving plate and spread top with filling. Top with remaining cake, cut side down. Spread glaze evenly on top of cake, letting some drip down sides. Let stand 30 minutes, until glaze is firm, or refrigerate until ready to serve.


FILLING:
In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream, then stir in vanilla bean. Bring to boil over medium heat, whisking gently, until thickend. Remove from heat.

In a small bowl, beat egg yoks lightly. Gradually whisk in 1/2 cup hot fillling mixture. Return to saucepan, whisking constatnly. Return to boil and boil one minute longer. Remove from heat and carefully remove vanilla bean and scrap out seeds. Discard vanilla pod and return seeds to filling. Transfer filling to bowl and cover surface directly with wax paper or plastic wrap to prevent skin from forming. (If using vanilla extract, add to filling in bowl). Refrigerate one hour, or until cold. Whisk filling to soften before spreading on cake.

GLAZE:
In a medium glass bowl, combine cream and corn syrup. Sift together cocoa powder and sugar; whisk into cream until smooth (mixture will be thick). Stir in butter.

Microwave on medium 2 to 2-1/2 minutes, stirring once halfway through, until sugar dissolves and mixture is smooth. Stir in vanilla. Let cool slightly.