Boston Cream Pie

[TrishCT]

Boston Cream Pie

Well, you can teach an old dog new tricks! This was my go-to Boston Cream Pie Recipe for years, but after testing White Cakes on the Pastry & Baking Forum, I now have a strong preference for the King Arthur Elegant White Cake as the base for this dessert.

For now, I will leave it as the original recipe, but will edit it soon to reflect the new cake recipe.

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Cake

• 1/3 c Unsalted Butter, softened
  
• 2/3 c Sugar
  
• 2 Eggs, separated
  
• 1-3/4 c Soft As Silk Cake Flour
  
• 2-1/2 tsp Baking Powder
  
• 1/8 tsp Salt
  
• 1/2 c Milk
  
• 1 tsp Vanilla Extract
  

Vanilla Cream Filling:

• 2/3 c Sugar
  
• 1/3 c Flour-all purpose
  
• 1/8 tsp Salt
  
• 2 c hot, scalded Milk
  
• 2 Eggs, slightly beaten
  
• 1 tsp Vanilla Extract or other flavoring
  

Chocolate Icing (Ganache):

• 1 c Heavy Cream
  
• 1 c Semi Sweet Chocolate
  
• 1 T Unsalted Butter
  

Cake:

1. Preheat oven to 375 degrees. Grease and flour one 10 inch springform pan.

2. Mix flour, baking powder and salt and set aside.

3. Whip egg whites to stiff peaks, set aside.

4. In mixing bowl with mixer, cream butter and sugar.

5. Add egg yolks, blend well.

6. Add flour mixture alternately with the milk and vanilla, starting and ending with the flour mixture.

7. Fold in by hand the whipped egg whites.

8. Pour in prepared pan and bake 25 minutes until lightly brown on top. Cool.

Vanilla Cream Filling:

1. In top of double boiler, over boiling water, mix sugar, flour and salt.

2. Add hot milk.

3. Cook for 15 minutes, stirring with a whisk, until mixture thickens.

4. Add eggs and cook 2 more minutes.

5. Stir in vanilla.

6. Cover with plastic wrap and refrigerate till needed.

Chocolate Icing (Ganache):

1. Put chocolate in a medium bowl.

2. Bring heavy cream to a boil, pour over chocolate.

3. Stir till soft and shiny, add butter, stir till blended.

4. Refrigerate till ready to use.

( RG464 )