Boston Cream Pie

This is not a pie at all but a cake. You will ask "Why call it a pie?", then next you will ask "Why the name Boston Cream?".  To answer the first question, it is probably because earlier cakes were baked in pie tins, thats why its called pie. As far as calling it Boston Cream pie, the story is that, in 1850, the pastry chef at Boston's Parker House Hotel had the brainwave of adding a bitter chocolate glaze to a "Parker House Pie"- a custardy layer cake affair- and for some reason the addition of chocolate brought the word "cream" into play.
 For those unfamiliar with these dessert, a Boston Cream Pie has two layers of white sponge or Victoria Sponge cake that are sandwiched together with creme patisserie or pastry cream. A chocolate glaze is then poured over the top of the cake and allowed to drip down the sides.

The idea of making pastry cream might seem daunting if you have not done it before, but it really isn't hard. The flour stabilizes it, so it's nowhere near as tense-making as a custard.

Boston Cream Pie

Sponge Cake:
Ingredients:

 5 eggs

3/4 cup (150 grams) caster sugar, divided (100+50 grams or 1/2 cup+1/4 cup)

1/2 teaspoon vanilla extract

2/3 cup (75 grams) all purpose flour

1/8 cup (20 grams) cornflour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons milk

2 tablespoons (28 grams) unsalted butter

Method:

Preheat oven to 177 degree Celsius and place rack in center of oven. Butter and line the bottoms of two 8 inch round cake pans with parchment paper.
While the eggs are still cold, separate three of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the bowls with plastic wrap and allow the eggs to come to room temperature.
Meanwhile, in a bowl, whisk together the flours, baking powder and salt. Place the milk and butter in a small saucepan, over low heat, and  warm until the butter melts ( or microwave it). Remove from heat, cover, and keep warm.
Beat the whole eggs and yolks and 1/2 cup (100 grams) of sugar on high speed until they are thick and fluffy (about 5 minutes). Beat in the vanilla extract.
In a clean bowl, beat the egg whites at low speed until foamy. Increase the speed to medium-high and gradually add the remaining 1/4 cup (50 grams)sugar, beating until soft, moist peaks form. Gently fold a little of  the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in.
Make a well in the center of the batter and pour the melted butter-milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Divide the batter evenly between the two pans and bake for about 18-20 minutes or until light brown and springy to the touch. A toothpick inserted in the middle will come out clean. Remove from oven and place on a wire rack to cool. Immediately run a spatula around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and reinvert. Cool completely.

Pastry Cream:
Ingredients:
1/4 cup (50 grams) caster sugar
3 egg yolks
1/8 cup (20 grams) all purpose flour
1/8 sup (20 grams) cornflour
1 1/4 cup (300 ml) milk
1 teaspoon vanilla

Method:
In a medium size heatproof bowl, mix the sugar and egg yolks. In another bowl, sift the flour and cornflour together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. Pour the milk slowly into the egg mixture, whisking continuously to prevent curdling. If the mixture curdles, then strain it. Then place the egg mixture into a medium saucepan and cook over a medium heat until boiling, whisking constantly. when it boils, continue to whisk constantly for a minute or so until it becomes thick. Remove from heat and whisk in vanilla extract. Pour into a clean bowl and immediately cover the surface with a plastic wrap to prevent a crust from forming. Let the cream cool in refrigerator for a few hours before using.


Chocolate Glaze
Ingredients:
6 ounces (180 grams) bittersweet or semisweet chocolate, cut into small pieces
4 tablespoons (57 grams) unsalted butter, diced
2 tablespoons corn syrup or honey


Method:

Place the chocolate and butter in a stainless steel bowl and set over a saucepan of simmering water. Stir until melted then remove from heat. Whisk in syrup or honey and stir until smooth. Strain through a fine strainer to remove any lumps.



How to assemble:
Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer, top side up, onto the filling. Pour the glaze onto the center of the cake and spread the glaze to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about an hour.

Storage:
This cake is best eaten the same day it is made. You can cover and refrigerate any leftovers for a couple of days.