Boston Cream Pie
I am still unsure why Boston Cream Pie is called a pie; clearly it is a cake? It looks like a cake, is made like a cake, possibly is a cake! I did some research as to why, and found several urban legends to do with naming rights. Needless to say I don’t really care what it’s called. I call it delicious, and I think you will, too.
It makes excellent use of the Classic Sponge Cake recipe and is filled with delicious Creme patisserie...consider yourself a bit of a pastry chef once you have made this one! Well done.
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- 1 layer pre-baked Classic Sponge Cake, cut into two layers
Pastry Cream Filling
- 50 Grams baker’s flour
- 20 Grams corn flour
- 4 egg yolks
- 300 Grams full-cream milk
- 3 Teaspoons vanilla bean paste BUY
- 80 Grams golden castor sugar
- Pinches pink salt flakes BUY
- 50 Grams butter, cubed
- 180 Grams dark chocolate
- 120 Grams cream
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams pure maple syrup
To make the pastry cream, place all ingredients except butter into the Thermomix bowl and cook 8 minutes/80°C/speed 4.
Add butter and cook 3 minutes/90°C/speed 4.
Pour into a glass or ceramic bowl and cover with a circle of baking paper pressed down onto the surface of the pastry cream to prevent a skin forming.
When cooled to room temperature, place into the fridge until completely cold. This may take a couple of hours.
When ready to serve, make the glaze by placing all glaze ingredients into the Thermomix bowl and cook 4 minutes/50°C/speed 2. Allow the glaze to cool but not to set.
Place the bottom layer of your cake on a cake plate or stand.
Using a spatula, whip the pastry cream briefly just to make the texture easier to spread. Spread the pastry cream on top of the bottom cake layer and top with the other cake layer.
Pour the glaze over gently, not all at once, allowing each layer of the glaze to set before adding more.
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