Boston Cream Pie

8 Servings

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Eid al Fitr is coming and since it’s the biggest occasion of the year, I was looking forward to some great corporate chocolate gifts, which I could share with family and friends. After all, that’s what this Eid is about, celebrating together as a family and being thankful for all our blessings. Then it hit me, instead of looking for a gift, why don’t I do something special for this Eid?

I didn’t want to make a traditional recipe since many of the aunties would probably beat me to it, so I figured I’ll try and stand out from the rest and create a Boston cream pie that will probably become our new family tradition.

Ingredients

The ingredients for the Boston cream pie recipe are divided into 3 categories:
For the cake:
15 grams unsalted butter
250 grams cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs,
200 grams sugar
1/2 cup whole milk
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
For the filling:
1 1/2 cups whole milk
2 teaspoons vanilla extract
2 eggs + 4 egg yolks
100 grams sugar
50 grams cornstarch
1/4 teaspoon salt
For the chocolate glaze:
100 grams semisweet chocolate
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

Procedure

1
Preheat the oven to 200 degrees Celsius. Grease a round-shaped pan with butter and place a wax paper into it.
2
To prepare the cake which is similar to a chocolate crepe recipe, simply sift the flour, baking powder and salt into a mixing bowl. In a stand mixer, place the 4 eggs and sugar for about 12-15 minutes. Slowly add the dry ingredients from the mixing bowl in the mixer.
3
Next pour the milk, oil and vanilla and beat until combined. Pour the batter into the square pan, and bake for 25 to 30 minutes.
4
Shift the pan to a rack and let it stand for 15 minutes.
5
While the cake is cooling down, the filling can be prepared by heating the milk and vanilla in a saucepan, make sure it doesn’t reach a boil. Whisk the 2 eggs and 4 egg yolks with sugar in a bowl; add the cornstarch and salt and whisk until the texture is not lumpy. Now, pour about 1/4 cup of the hot milk mixture and gradually whisk in the remaining.
5
Pour everything back into the saucepan and cook for 15 minutes, whisking constantly, until you get a pudding like texture. Strain into a bowl and after cooling, cover with cling wrap and refrigerate for 2 hours.

6
Pour everything back into the saucepan and cook for 15 minutes, whisking constantly, until you get a pudding like texture. Strain into a bowl and after cooling, cover with cling wrap and refrigerate for 2 hours.
7
Cut the cake into two even layers, and then slice in half horizontally with a long serrated knife.
8
Place one half of the cake on a platter and spread the pudding on it without covering the cake edges. Place the other half on top.
9
Place one half of the cake on a platter and spread the pudding on it without covering the cake edges. Place the other half on topTo complete our Pie, in a saucepan, heat all the glaze ingredients low heat, stirring, until everything is smooth. Let cool and pour over the cake and smooth it with a spatula. Refrigerate at least 2 hours before serving.