Boston Cream Pie- United States #15

Boston Cream Pie- United States #15
Boston Cream Pie is actually a cake. it was created by a french chef at the Parker House Hotel in Boston in the late 1800's. Originally, the cake layers were soaked in rum and the sides of the cake were garnished in toasted almonds. The version I have made is nonalcoholic, lol. It does consist of 2 moist, yellow cakes filled with a sweet vanilla custard and topped with a dark chocolate glaze.

Cake:
1-1/2 c. cake flour
3/4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. kosher salt
3/4 c. (1-1/2 sticks) unsalted butter, softened
2 large eggs
2/3 c. Greek yogurt
1/2 c. milk
2 tsp. vanilla extract

1. Preheat oven to 325F.
2. Grease 2- 9" round cake pans and line with bottom with parchment paper.
3. In a mixer bowl, add cake flour, all-purpose flour, sugar, baking powder, baking soda and salt . Mix on low speed.
4. Add the butter. Mix until it resembles damp sand, about 1 minute.
5. Add the yogurt, milk and vanilla.
6. Mix on medium speed for 2-3 minutes.
7. Divide the batter equally between the prepared pans.
8. Bake for 25-28 minutes or until center is done.
9. Cool completely.

Pastry Cream Filling:
6 large egg yolks
1/2 c. sugar
1/4 c.cornstarch
1/2 tsp. kosher salt
1-1/2 c. milk
1 tsp. vanilla extract

1. Mix yolks, sugar, cornstarch and salt together with a spoon.
2. Heat the milk in a small pot until small bubbles form around the edge and wisps of steam are rising from the surface.
3. Slowly add the hot milk to the egg mixture whisking to combine.
4. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Whisk continuously until thickened.
5. Stir in the vanilla.
6. Pour the pastry cream through a fine mesh strainer into a heat safe bowl. Use the back of a ladle to press the mixture through the strainer.
7. Press a layer of plastic wrap directly onto the surface and refrigerate for at least 2 hours.
8. Spread all over the bottom layer of the cake. Place top layer on top.

Chocolate Glaze:

1/2 c. heavy cream

4 oz. semisweet chocolate chips

1/4 c. corn syrup

1 tsp. vanilla extract

1. Heat the cream in a small pot over medium low heat, until simmering.
2. Pour the hot cream over the chocolate chips.
3. Whisk in the corn syrup and vanilla until smooth.
4. Drizzle over cake.

Results: The cake was the easy part, as was the glaze. The pastry cream came out to thick for my liking. 

Bottom Line: It was a typical Boston Cream Pie. I've made Boston Cream Pies before and haven't been too impressed. I was hoping this one would have more of a "wow" factor. If someone asked me to make it again, I would. (I hope they don't).