POPSUGAR Celebrity

Boston Cream Disaster

Jan 18 2007 - 4:48pm

Boston Cream Pie [1]
From Baking Illustrated [2]

1 cup heavy cream
1/4 cup light corn syrup
8 oz semisweet chocolate, chopped into small pieces
1/2 tsp vanilla extract

Pastry Cream [3]

, chilled

Foolproof Sponge Cake [4]

, baked and cooled



*Note: My experience was more of a Boston Cream Disaster [5], however I know someone who has used this recipe and had fantastic results.

Pastry Cream [Array]
From Baking Illustrated [6]

2 cups half-and-half
1/2 cup sugar
pinch salt
5 large egg yolks
3 tbsp cornstarch
4 tbsp cold unsalted butter, cut into 4 pieces
1 1/2 tsp vanilla extract

    • Heat the half-and-half, 6 tbsp of the sugar and the salt in a medium heavy-bottomed saucepan over medium heat until simmer, stirring occasionally to dissolve sugar.
    • Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
    • Whisk in the remaining 2 tbsp sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.
    • Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
    • When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.
    • Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles on the surface and the mixture is thickened and glossy, about 30 seconds.
    • Remove from heat, whisk in the butter and vanilla.
    • Strain the pastry cream through a fine-mesh sieve set over a medium bowl.
    • Press plastic wrap directly on the surface to prevent a skin from forming.
    • Refrigerate until cold and set, at least 3 hours or up to 2 days.

Foolproof Sponge Cake [7]
From Baking Illustrated [8]

1/2 cup plain cake flour
1/4 cup unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 tbsp milk
2 tbsp unsalted butter
1/2 tsp vanilla extract
5 large eggs, at room temperature
3/4 cup sugar

    • Preheat oven to 350F.
    • Grease pan and cover bottom with parchment or waxed paper.
    • Whisk the flours, baking powder and salt into medium bowl.
    • Heat milk and butter in a small saucepan over low heat until the butter melts. Remove from the heat and add vanilla. Cover and keep warm.
    • Separate 3 eggs, placing whites in the bowl of standing mixer, reserving the 3 yolks plus the remaining 2 whole eggs in another mixing bowl.
    • Beat the 3 whites at low speed until foamy.
    • Increase the mixer speed to medium and gradually add 6 tbsp of the sugar; continue to beat the whites to soft, moist peaks. (Do not overbeat.)
    • Transfer the egg whites to a large bowl and add the whole-egg mixture to the mixer bowl.
    • Beat the whole-egg mixture with the remaining 6 tbsp sugar.
    • Beat at medium-high speed until the eggs are very thick and pale yellow color, about 5 minutes. Add the beaten eggs to the whites.
    • Sprinkle the flour mixture over the beaten eggs and whites; fold very gently 12 times with a large rubber spatula.
    • Make a well in one side the batter and pour the milk mixture into the bowl.
    • Continue folding until the batter shows no trace of flour and the whites and whole eggs are evenly mixed, about 8 additional strokes.
    • Immediately pour the batter into the prepared cake pans; bake until the cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.
    • Immediately run a knife around the pan perimeters to loosen the cakes.
    • Place one pan on a towel and cover the pan with a large plate.
    • Using the towel to protect your hands and catch the cake, invert the pan and remove the pan from the cake.
    • Peel off the parchment.
    • Reinvert the cake from the plate onto the rack.
    • Repeat with the remaining cake. Cool cake layers to room temp before proceeding.
  1. Note* I made this cake at someone else's house. This was the only cake pan they had. It still turned out perfectly.

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