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BOSTON CREAM PIE
1 1/4 cups plus 1 tablespoon granulated sugar
3 egg yolks
6 eggs
5 tablespoons cornstarch, divided
2 cups milk, scalded
1 1/2 teaspoons vanilla extract, divided
1 cup cake flour
6 tablespoons butter or margarine, melted
1 cup heavy cream, divided
6 oz semisweet chocolate chips
Preheat oven to 350F. Grease and flour two 9-inch cake pans. In
saucepan, whisk together 1/2 cup sugar, egg yolks, and 3 tablespoons
cornstarchj slowly whisk in milk. Cook, whisking, until mixture
boils and thickens. Stir in 1/2 teaspoon vanilla extractj chill.
With mixer, beat eggs, 3/4 cup sugar, and remaining extract. Fold
flour, remaining cornstarch, and butter/margarine into egg mixture.
Pour into pans. Bake 30 minutes until cakes spring back. Unmoldj
cool completely.
With mixer, beat 1/2 cup heavy cream with remaining sugar until
soft peaks form. Whisk chilled pastry cream until smooth. Gently
fold in heavy cream.
Cut cakes into 4 layers. Spread filling between layers.
In saucepan over low heat, melt chocolate and remaining heavy cream
until smooth. Spoon over cake. Chill 1 hour.
Makes 10 servings.
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Boston Cream 03