* Exported from MasterCook II *

Boston Cream Pie

Recipe By : The Great American Dessert Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Bakery Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake Layer:
1 c Flour -- sifted
1 ts Baking powder
1/4 ts Salt
2 Eggs -- at room temperature
1 c Sugar
1 1/4 ts Vanilla extract
1 tb Butter
1/2 c Milk -- hot
Cream Filling:
1/4 c Sugar
2 1/2 tb All-purpose flour
1/4 ts Salt
1 c Half & half -- hot, not boiling
3 Egg yolks -- lightly beaten
1 ts Vanilla extract
1 tb Butter -- cut in small pieces
Chocolate Glaze:
2/3 c Semisweet chocolate chips (4 oz)
3 tb Milk
1 tb Butter
1 c Confectioners sugar -- sifted
1 ts Vanilla extract

Oven 350?F

Cake:

Lightly grease two 8" round layer cake pans. Line the bottoms of the
pans with parchment or waxed paper, grease again, then sprinkle with
flour to coat completely. Shake out any excess flour. Set aside. Sift
together the flour, baking powder, and salt three times and leave it
in the sifter. Set aside. In the large bowl of an electric mixer,
beat the eggs for 3 to 4 minutes, until thick and lemon colored.
Gradually add the sugar and beat for another 5 minutes, or by hand
beat for 8 minutes. Add the vanilla, mixing until blended. Melt the
butter in the hot milk. Using a rubber spatula, mix in the hot milk,
pouring it into the batter all at once. Sift the flour into the
mixture, gradually folding it in at the same time. The folding in of
the milk and dry ingredients should only take about 1 minute. The
batter will be thin. Divide the batter between the prepared pans.
Bake for 20 to 25 minutes, or until a cake tester inserted in center
of cake comes out clean. Cool on wire racks for about 10 minutes.
Remove the cakes from the pans and continue to cool.

Prepare the pastry cream filling. When cooled and chilled, spread the
pastry cream between the cake layers. Then spread the chocolate galze
over the top cake layer. Allow the glaze to set for 2 hours before
serving.

Cream Filling:

In a heavy-bottomed saucepan, combine the sugar, flour, and salt. Add
the hot milk gradually, stirring constantly with a wire whisk to
remove any lumps. Cook over medium high heat, stirring constantly
until bubbly. Cook and stir for 2 minutes, until it begins to
thicken. Remove from the heat. Stir a few teaspoonfuls of the hot
mixture at a time into the egg yolks, beating constantly until well
blended. After combining, return the mixture to the saucepan. Stir
and cook for 2 minutes longer, until thick and smooth. Remove from
the heat. Add the vanilla. Gradually stir in the butter. Cover the
surface of the pastry cream with plastic. When the pastry cream is
cool, chill in the refrigerator.

Chocolate Glaze:

In a small saucepan, combine the chocolate chips, milk, and butter.
Cook over very low heat until melted and smooth. Gradually combine
the chocolate mixture with the confectioners sugar. Stir in the
vanilla. Cool until thick enough to spread.

Yield: 8 Servings

Posted by: Angi <angir@juno.com>

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