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Desserts
American
8 servings
45 minutes
35 minutes
2 cups half-and-half
6 large egg yolks
1/2 cup granulated sugar
Pinch of salt
1/4 cup all-purpose flour
4 tablespoons cold unsalted butter, cubed
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
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 granulated sugar
1/2 cup heavy cream
2 tablespoons corn syrup
4 ounces bittersweet chocolate, finely chopped
In a medium saucepan, heat the half-and-half over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, sugar, and salt until smooth. Gradually add the flour, whisking until incorporated.
Slowly add about 1/2 cup of the warm half-and-half to the egg yolk mixture, whisking constantly to temper the eggs.
Pour the tempered yolk mixture back into the saucepan with the remaining half-and-half, whisking continuously.
Return the saucepan to medium heat, cooking until the mixture thickens, about 8–10 minutes. Stir in the butter and vanilla until smooth.
Strain the pastry cream through a fine-mesh sieve into a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate for at least 2 hours.
Preheat the oven to 325°F (165°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat, stir in the vanilla, and keep warm.
In a stand mixer fitted with a whisk attachment, beat the eggs and sugar on high speed until light and fluffy, about 5 minutes.
With the mixer on low, add the warm milk mixture to the eggs. Gradually fold in the dry ingredients until just combined.
Divide the batter evenly between the prepared pans. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the cake, leaving a slight border around the edge.
Top with the second cake layer, pressing gently to secure.
In a small saucepan, bring the cream and corn syrup to a simmer over medium heat. Remove from heat and add the chopped chocolate, stirring until smooth.
Pour the glaze over the top of the cake, allowing it to drip down the sides.
Refrigerate the assembled Boston Cream Pie for at least 3 hours before serving. Slice and enjoy!
