I can't believe it was one year ago today that I started this blog. I have thoroughly enjoyed this past year, thank you to everyone who reads my humble little blog, I truly appreciate every one of you and love seeing all your comments.
For my first 'blogaversary', I decided to make one of my all time favorite treats, Boston Cream Pie. This dessert was invented here in Boston and is not a pie at all, but is still completely delicious.
Boston Cream Pie
Yellow Butter Cake (from the Kitchn)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 1/4 cups all purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups whole milk
1 teaspoon vanilla
Preheat oven to 350.
Butter and flour two 9 inch round cake pans.
Cream together butter and sugar until fluffy and light. Add eggs and beat until fully incorporated and light. Add in dry ingredients, then the milk and vanilla. Beat everything together on low for 30 seconds, then on high for 3 minutes.
Pour into prepared pans and bake for 25-30 minutes. Cool in pans on rack for 15 minutes before removing cakes from the pans. Allow cakes to cool completely before assembly.
Vanilla Bean Pastry Cream (adapted from the Kitchn)
1 1/2 cups whole milk
1/2 cup vanilla sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks
1 vanilla bean, split and scraped
Mix together sugar, flour and salt until well combined in a large bowl. Add in egg yolks and whisk until texture is a thick paste. Set aside.
Combine milk, vanilla bean scrapings and pod in a heavy saucepan over medium heat until it begins to steam but not simmering or boiling. Remove from heat.
Pour a little of the hot milk into the egg mixture and whisk thoroughly to temper the eggs. Then continue to pour the milk into the egg mixture slowly while mixing constantly. Once everything is combined, pour the mixture into the saucepan and return it to the stove over medium heat.
While heating the pastry cream, be sure to whisk constantly, pausing occasionally to check the heat of the cream, once it reaches boiling whisk for just a few seconds more and then remove from heat and pour through a strainer into bowl, using a spatula to help press it through the strainer. Cover with plastic wrap pressed against the surface of the pastry cream and refrigerate.
Chocolate Ganache (from Cook's Illustrated)
4 ounces chocolate, finely chopped
1/2 cup cream
2 tablespoons corn syrup
Heat cream and corn syrup to a simmer and remove from heat. Add chocolate and stir until smooth.
Place one cake layer on cake stand and spoon pastry cream on top of it, smoothing it while leaving a 1/2 inch perimeter of plain cake.
Stack second cake layer on top of pastry cream and press down lightly until the pastry cream makes its way to the edges.
Slowly pour ganache over top of cake, smoothing it over the top and edging it over the sides. Let ganache set before serving.