Yesterday was a pretty fantastic day. Well, not for my father-in-law and other Dodgers’ fans. While it was also my 25th high school reunion, I skipped that for another celebration. It was also the 40th Anniversary of my wife’s parents' beach community out on the Chesapeake Bay. The neighborhood is a mix of full-timers, some landlords, renters, and vacation (or 2nd) property owners, some dogs and children who make very fast friends with each other. It’s a lovely preserved community surrounded by woods. Oh, and everyone can cook well, too!
As part of the celebration, all who were around gathered for a potluck dinner. There were ribs, empanadas, roasted pork loin, green and potato salads, slow-cooked beans, and garlic bread, along with a prosecco toast and plenty of adult beverages. Lastly, there was a barrow full of desserts! Some store-bought, but there were some homemade brownies (with nuts, the best way!) and I decided to make a Boston Cream Pie, as it was also: Boston Cream Pie Day. Finally, Steve (one of my frequent food commenters on Facebook) would have his dream come true. Not just “scratch and sniff” but he would also get to eat something I made! He actually almost missed it entirely. I don’t know where he went, but people quickly lined up as I started slicing up the pie. He came back, just in time to grab the last bite off of his wife’s plate, narrowly avoiding tragedy.
Boston Cream Pie Wicked Good Boston Cream Pie, from Cook’s Illustrated
For this recipe, you’ll need parchment paper, 2 same-sized cake pans, and cooking spray.
Cream filling
2 cups half-and-half
6 egg yolks
1/2 cup sugar
1/4 cup flour
Salt
4 tbsp cold butter (cut into 4 portions)
1.5 tsp vanilla extract
Cake
1.5 cups flour
1.5 tsp baking powder
3/4 tsp salt
3/4 cup whole milk
3/4 stick of butter
1.5 tsp vanilla extract
3 eggs
1.5 cups sugar
Icing
1/2 cup heavy cream
2 tbsp light corn syrup
4 oz bittersweet or semisweet chocolate, morsels or chopped fine
Prepare the cream filling by first heating the half-and-half in a medium saucepan over medium heat, until it just begins to simmer. While the creamer heats, whisk the yolks, sugar and a pinch of salt in a medium mixing bowl until smooth. Whisk in the flour until incorporated.
Pour 1/2 cup of the hot creamer into the egg and flour mixture, constantly whisking to temper the eggs. Then, transfer the tempered egg mixture to the hot saucepan and whisk over medium heat until just slightly thickened, about a minute. Lower the heat to medium-low and continue cooking, and whisking the entire time, for 6 minutes. The cream should be nice and thick now, leaving a trailing ribbon off the whisk. Raise the heat back to medium and continue whisking until the thickened cream just starts to bubble.
Remove from the heat and whisk in the vanilla and butter. Once the butter has fully melted and been whisked in, transfer to a bowl. Spray parchment paper with cooking spray and lightly press down on the surface of the cream. Set in the refrigerator to cool, at least 2 hours and up to a full day.
While the cream sets, prepare the cakes, by preheating the oven to 325 with a rack set in the middle position. Lightly spray the 2 cake pans and place circle-cut parchment pieces on the bottom of the pans. Reserve. Whisk the flour, baking powder and salt together briefly. Reserve.
Heat the milk and butter in a medium saucepan over low heat, just until the butter has melted. Then, remove from heat, stir in the vanilla and cover the pan. Reserve.
In the bowl of stand mixer, fitted with the whisk attachment, beat the eggs and sugar on high for 5 minutes. Add in the reserved warmed milk mixture and whisk on medium speed, briefly, then add in the dry ingredients and whisk again on medium until fully incorporated.
Transfer the batter, equally, among the 2 prepared pans and bake in the oven until golden brown and an inserted toothpick comes out clean, 20 minutes or so. Remove to a rack to fully cool in the cake pans, approximately 2 hours. When cooled, run a knife around the edges and invert onto the cooling rack. Remove the parchment and flip the cakes back over.
To assemble, place one cake onto your serving platter. Briefly mix the cream filling, then spoon the filling onto the bottom cake and, using an offset spatula, spread the cream evenly over the cake and out to the edges. Take the other cake and place it bottom-side-up onto the cream and press lightly to even out. Set the cake in the refrigerator while you prepare the icing.
Prepare the icing by bringing the cream and corn syrup to a simmer in a saucepan over medium heat. Remove from the heat and whisk in the chocolate until smooth. Let the icing stand for 5 minutes to cool, whisking a few more times. Pour the icing over the cake and set in the fridge for 3 hours or overnight.
To serve, use a sharp knife, dipping it into a cup of hot water and wiping clean after each slice.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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