Boston Cream Pie! ~ recipe tutorial

For cake:
1 yellow cake box mix, prepared & baked but + 1 egg

For custard:
2 c whole milk
4  egg yolks
1/2 c sugar
1/3 c. flour, sifted
2 Tbsp butter
2 tsp vanilla

1. Scald milk in small sauce pan, bringing temperature to 150 slowly while stirring almost constantly, being careful not to let it boil. Set aside.
2. Whip egg yolks and sugar in stand mixer until mixture is pale yellow and slightly thickened.
3. Add flour to egg yolks and mix thoroughly.
4. Temper egg mixture and slowly beat hot milk into eggs, not allowing eggs to curdle. Pour mixture back into sauce pan and cook, stirring constantly, until mixture thickens and reaches a boil. Turn heat to low and continue to cook for 2 minutes, stirring all the while, and mix in butter and vanilla.
5. Transfer to dish, cover surface of custard with plastic wrap so that custard will not develop skin, cool in refrigerator completely, at least 4 hours or overnight.

For ganache:
8 oz {60% or more} cacao semi-sweet chocolate chips or pieces {I recommend Ghirardelli baking chips}
8 oz heavy whipping cream

1. Scald cream in sauce pan, stirring constantly, until cream reaches a temperature of about 150 degrees.
2. Place chocolate into mixing bowl, pour hot cream over chocolate and allow to sit for 1-2 minutes. Using a whisk, slowly mix the now-melted chocolate and cream until thick and glossy. Stir slowly to prevent air bubbles. Allow to cool to room temperature or place in fridge 10 minutes, stirring occasionally.

To assemble Boston Cream Pie:
1. Place 1 layer baked yellow cake onto plate, spread a generous layer of custard over the top side. Top with second layer of yellow cake.
2. Pour chocolate ganache over cake in the center of the top layer, allow it to spread and drip slightly over the sides, starting with a small amount and adding more if necessary.


ENJOY!!!