Boston Cream Pie with Vanilla Custard and Chocolate Glaze

What you need

• 5 large eggs, room temperature, for the sponge
• 4 large egg yolks, for the pastry cream
• 250 g (1 1/4 cups) granulated sugar, 150 g for the sponge, 100 g for the pastry cream
• 55 g (1/2 cup) cake flour
• 30 g (1/4 cup) all-purpose flour
• 1 tsp baking powder
• 1 pinch salt
• 560 ml (2 1/4 cups) whole milk, 500 ml for the pastry cream, 60 ml for the sponge
• 80 g (6 tbsp) unsalted butter, 50 g for the pastry cream, 30 g for the sponge, plus extra for the pans
• 25 g (3 tbsp) cornstarch
• 3 tsp vanilla extract, 2 tsp for the pastry cream, 1 tsp for the glaze
• 150 ml (2/3 cup) heavy cream
• 150 g (5 oz) semi-sweet chocolate, finely chopped

Method

Restated from the original video

1. 1

   Make the vanilla custard first. Bring 500 ml of the milk and 50 g of the sugar to a simmer in a saucepan with the pinch of salt, stirring until the sugar dissolves.

2. 2

   Whisk the yolks with 50 g of the sugar in a bowl until pale, then whisk in the cornstarch until smooth.

3. 3

   Pour the hot milk into the yolks in a thin stream, whisking constantly, then return everything to the saucepan.

4. 4

   Cook over medium heat, whisking nonstop, until it boils and turns thick and glossy, about 1 min. Off the heat, stir in 50 g of the butter and 2 tsp of the vanilla.

5. 5

   Press the custard through a sieve into a bowl, lay plastic wrap directly on the surface and chill until fully cold, at least 3 hours.

6. 6

   Heat the oven to 180 °C (350 °F). Grease the sides of two 20 cm (8 in) round cake pans with butter and line the bases with parchment paper.

7. 7

   For the sponge, separate 3 of the eggs. Whisk the 3 egg whites to foamy, then add 75 g of the sugar a spoonful at a time and keep whisking to soft peaks.

8. 8

   In another bowl, beat the 3 yolks and the 2 remaining whole eggs with the remaining 75 g of sugar until very thick and pale, about 5 min.

9. 9

   Fold the yolk mixture into the whites. Sift over the cake flour, all-purpose flour and baking powder and fold in with a spatula until no streaks of flour remain.

10. 10

    Warm the remaining 60 ml of milk with 30 g of the butter until melted, then fold it into the batter.

11. 11

    Divide the batter between the pans and bake until the tops spring back when pressed, 18-20 min. Loosen the edges, turn the cakes out onto a rack, peel off the paper and cool completely.

12. 12

    For the glaze, bring the cream to a simmer, pour it over the chocolate and leave it for 5 min. Stir until smooth, add the remaining 1 tsp of vanilla and cool until it is thick enough to pour but still fluid.

13. 13

    Put one sponge on a plate and spread the chilled custard over it to the edge. Set the second sponge on top.

14. 14

    Pour the glaze over the middle and let it run down the sides. Leave for 30 min to set before slicing.

Imported from iambaker.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.