Classic Boston Cream Pie, Circa 1967

Yes, I admit it.  I am meandering through cookbooks that I have not picked up in awhile.  I am a messy cook (ha! Understatement) and the books tend to get messed up. I waver between thinking that it is worth it to sacrifice the book in the quasi-anthropological quest for vintage recipes AND thinking that by the time I am finished the book will be compost.

Marc loves Boston Cream Pie and I have been on a pastry cream kick since the Great Daring Bakers Eclair Caper.

Anyway, decided to do this on Labor Day and I liked it.  The cake was sweet and light, although the batter was a little loose for what I am used to, it did very well.  It was a sticky cake with the texture of an angel food cake pumped up with air..if that makes sense.  I made it with the vanilla pastry cream but I intend to try it with the espresso cream that I used for the eclairs as well.  It was beautiful until it was cut and then, because the layers were so light it would not stand up properly for pictures.

I used to have the same problem with my kids on picture taking day.

So, try the cake, forgive the image, and have a great day.

Oh..and hey, I have less than 25 recipes to finish on the cookbook so I should be back en force at some point next week.

Boston Cream Pie

Cake:

• 1 tablespoon unsalted butter
• 1/2 cup milk
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond

1. Preheat the oven to 350F.  Grease and flour a 9 inch baking pan.
2. Heat the butter and milk until bubbles form and butter melts.  Set aside to cool slightly.
3. Sift together the dry ingredients
4. Beat eggs until very light and thick.  Continue to beat and add sugar gradually. Ribbons will form when the beaters are lifted.
5. Add vanilla and milk mixture beat well.  Fold in flour mixture.
6. Turn gently into the baking pan and bake for  25 to 30 minutes.
7. Remove from oven, cool for a few minutes and remove from the pan while still warm..split carefully.

Pastry Cream

• 2 cups half and half

• 1/3 cup sugar

• 1 teaspoon vanilla

• 1/2 teaspoon almond flavor

• 1/3 cup butter

• 3 tablespoons organic cornstarch

• 4 egg yolks

1. Whisk together all the ingredients except the butter, almond, and vanilla.  Microwave for about 5 minutes, stirring every minute until the mixture is thick adn creamy and coats a spoon thickly.
2. Remove from the microwave and add the butter and vanilla.  Place buttered wax paper on the top, against the surface of the pastry cream.  Chill.

Chocolate Glaze

• 1 cup bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon corn syrup (keeps it shiny)

1. Bring the cream just under a boil.  remove from heat.
2. Add the chocolate and stir until melted.
3. Add the butter and corn syrup and blend well.
4. Cool slightly and then smooth it over the top of the filled cake, allowing some to drip down the sides.

To Assemble:

1. Place one half of the cake with the cut side up on a cake plate.
2. Spread with the pastry cream.
3. Place the other half cake cut side down on the pastry cream.
4. Settle the layer by pressing down gently.
5. Smooth the chocolate over the top as directed.
6. Chill.

Serves 12

Image:Marye Audet