Boston cream pie

 
                              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
 --------  ------------  --------------------------------
                           
    1      Cup           Flour -- sifted
    1      Teaspoon      Baking Powder
      1/4  Teaspoon      Salt
    2                    Eggs -- at room temperature
    1      Cup           Sugar
    1 1/4  Teaspoons     Vanilla Extract
    1      Tbsp          Butter
      1/2  C             Hot Milk
                           
      1/4  C             Sugar
    2 1/2  tbsp          All-Purpose Flour
      1/4  tsp           Salt
    1      C             Half And Half -- hot--NOT BOILING
    3                    Egg Yolks -- lightly beaten
    1      tsp           Vanilla Extract
    1      tbsp          Butter -- cut in small pieces
                          -- 
      2/3  C             Semisweet Chocolate Chips (4 Oz.)
    3      tbsp          Milk
    1      tbsp          Butter
    1      C             Confectioners Sugar -- sifted
    1      tsp           Vanilla Extract
 
 Oven 350°F
 
 TO MAKE THE CAKE:
 
 Lightly grease two 8-inch 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 (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.
 
 TO MAKE THE 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.
 
 TO MAKE THE 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
 
 
 
 Angi
 Angir@juno.com
 http://members.aol.com/Antqr/index.htm
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 4138 0 0 0 0 0 0 0 0 0 4886 0 0 2788 0