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Boston Cream Pie

Boston Cream Pie! ☘️ This is absolutely delicious folks! Check out the full version on my YouTube channel to see how the pastry cream and ganache are made 👌🏻😋 Full version -    • Boston Cream Pie   Chris’s Boston Cream Pie Recipe For the sponge 2 Large eggs 175g of granulated sugar 1/2 a vanilla bean or 1.5-2tsp vanilla extract 150g of plain flour 1tsp of baking powder pinch of salt 120ml of milk 55g of butter Using a stand mixer whisk the eggs and sugar at a high speed for about 7 minutes. Sieve the dry ingredients then add to the egg mixture. Gently incorporate by whisking on a low-medium speed. Heat the butter and milk in the microwave for about 1 1/2 minutes. It’s best to do this before hand so it’s ready and it gets to cool down a bit Mix about 3 Wooden spoonfuls of the cake batter with the milk and butter with a hand whisk. Add it back to the cake batter while whisking at a slow speed. Once it’s fully incorporated and there are no visible lumps stop the mixer and use a wooden spoon to just make sure everything’s mixed and the batter is smooth Pour into a 20cm tin lined with parchment paper in the bottom. I don’t grease the sides of the tin. Bake for around 30 minutes at 180C Conventional oven Pastry Cream/Custard 500ml of milk 1/2 a vanilla bean 2 large eggs 100g of granulated sugar 2 level tsp of cornflour/cornstarch Whisk the sugar and cornflour in a bowl. Add the eggs and whisk again until you end up with a nice yellow creamy paste. Heat the milk and vanilla seeds including the bean in a pot. Once it starts to bubble a bit remove the bean then pour half the milk in to the egg mixture while whisking. We do this to temper the eggs. Add it back to the remaining milk and whisk continuously on a medium heat for about 3-4 minutes. We do this to thicken the custard but also to pasteurize the eggs. If you want to be really precise you can use a thermometer. Once it reach’s 71C you’re grand 👌🏻 Ganache 150g of semisweet or dark chocolate 75ml of whipping cream Heat the cream in the microwave until close to boiling. Pour over the chocolate. Let it stand for about 5 minutes then stir. If the chocolate doesn’t fully melt give it a few seconds in the microwave and stir again Assembling After the sponge has cooled run a knife around the sides of the tin. Release the sponge and slice in two. Turn one half upside down on a plate or a cake board. I used an adjustable cake ring to go around with some plastic collar as I wanted to add the custard right away. Make the custard. Pour it in to the cake ring then place the other half of the sponge on top. Cover with some plastic and place in the fridge for around 3 hours When it’s ready remove the cake ring and plastic collar then spread the ganache on top. You can give it a little drip effect too if you want or even have full sections of the cake where the ganache is slightly dripping over the side. It’s up to yourself 👌🏻 Note* You can also make the pastry cream and let it cool in the fridge then whip it afterwards and assemble the cake by spreading it on instead Have a lovely evening! All the best Chris - Your Irish Baker Abroad 👨🏻‍🍳🇮🇪