HOW TO PREPARE BOSTON CREAM PIE

INGREDIENTS:

1 cup and 2 tablespoons cake flour- sifted

1/2 cup of milk

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 egg yolks

2 white eggs

1/4 cup cooking oil

1 teaspoon vanilla

1/4 teaspoon cream of tartar

2/3 cup of sugar

6 egg yolks

1 tablespoon unsalted butter

1/4 of corn starch

2/3 cup of granulated  sugar

1/2 vanilla bean with seeds scraped out and split lenthwise

2 cups of whole, 1% or 2 %  of fat milk

 

Semi-sweet chocolate - 8 ounces

1 cup of boiled heavy cream

PREPARATION:

1. Preheat oven to 350 degrees. 

 

2. In a medium mixing bowl mix flour, sugar, baking powder, and salt. Make a space in the centre of the flour mixture. Add milk, oil, egg yolks, and vanilla. 

 

3. Beat with an electric mixer on low to medium speed until its properly mixed. Beat an additional 3 minutes on high speed and keep it aside.
 

4. In a large bowl, beat egg whites and cream of tartar on medium to high speed until it forms a soft peak. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the butter into a 9-inch greased pie or cake pan. 

 

5. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack and let it cool completely.
6. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a different bowl, beat the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and stir vigorously until no lumps remain. Bear in 1/4 cup of the hot milk mixture until incorporated. Beat in the remaining hot milk mixture, keeping the empty saucepan.
7. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, beating constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. 

 

TIPS:

Let it chill at least 2 hours or until ready to serve. You can make the custard in 24 hours advance.Also advisable to refrigerate until 1 hour before using.

Ganache: In a medium bowl, pour the boiled cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place the bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake.