Yesterday I shared DF’s birthday cake recipe and little history about why a cake is called a pie, The Boston Cream Pie. I must confess I still do not understand why the Parker Hotel (in Boston, Massachusetts) would continue to call this delicious cake a pie.
For Pastry Cream:
14 grams/ 1-Tablespoon butter
490 grams/ 2 cups milk
480 grams/2 cups heavy cream
100 grams/½ -cup sugar
84 grams/3½-Tablespoons cornstarch, sifted
3 egg yolks, large
3 whole eggs, large
1 vanilla bean
¼ teaspoon vanilla extract
1-teaspoon dark rum
In a saucepan bring the butter, milk, and light cream to a gentle boil.
While this mixture is cooking, in a mixing bowl, whisk together the egg yolks and sugar until the mixture begins to lighten and turn a pale yellow. Add the cornstarch and mix well till ribbons form.
When the cream, milk, butter mixture reaches the boiling point, remove pan from the heat and whisk in ½ cup of hot milk to the egg mixture.
Return the entire mixture to the saucepan. Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes. Boil 1 minute. Pour the mixture into a medium bowl. Stir in vanilla, vanilla beans, and rum. Press plastic wrap onto the surface of the pastry cream, so a skin does not form. Place in the refrigerator over night with the sponge cakes.
In a 9-inch removable bottom pan lined with a parchment circle, cut a strip of food-safe acetate around the inner rim of the cake pan.
Cut the dome top off the cake tops.
Place one layer of the sponge into the prepared pan.
Add a layer of pastry cream.
My little secret for even amounts between layers, an ice cream scoop!
Alternate between cake layers and pastry cream with the final layer being pastry cream top.
Place the assembled Boston Cream Pie in the refrigerator overnight.
Tomorrow we will show how to glaze and finish the Boston Cream Pie, so stay tuned!