While the custard filling and chocolate glaze were yummy; the hot milk sponge cake was a miss. Probably due to the fact that my milk and butter boiled and not just heated ;(
I made the custard filling the day before and early in the evening thinking I will bake the cake later in the night..... I was hoping to use the frozen egg yolks (from my macarons session) but discovered that the yolks were not frozen (as I transferred the tray from the large fridge to my small unit which I am using for my baking supplies - thus the yolks were compromised and I had run out of)
Got a 6" cake and 4 cupcakes from this recipe
and now that I know how to make the custard filling ....
choux pastry and chocolate eclairs are next on my to do list!
Boston Cream Pie adapted from The Cake Book
1 recipe Vanilla Custard Filling (make and chill prior to baking the cake)
1 recipe Hot Milk Sponge Cake
1 recipe Chocolate Glaze
For The Vanilla Custard Filling:
3 large egg yolks
1/4 cup granulated sugar
2 Tablespoons cornstarch
1 cup whole milk
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
In a medium bowl, whisk together the yolks, sugar and the cornstarch, set aside.
In a medium saucepan, bring the milk to a gentle boil. Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture. Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly, for 1 minute. Remove the pan from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter until melted.
Immediately strain the custard through a fine-mesh sieve into a medium bowl. Whisk in the vanilla extract. Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for two hours, or until well chilled.
Just before assembling the cake, transfer the custard filling to the bowl of an electric mixer. Add 1/4 cup heavy cream and using the whisk attachment, beat the mixture at high speed until it is light and forms soft peaks, about 1 minute.
For The Hot Milk Sponge Cake:
1 1/2 cups sifted cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
4 Tablespoons unsalted butter, cut into tablespoons
3 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
Position a rack in the center on the oven and preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch cake pan. Dust pan with flour.
Sift together the cake flour, baking powder, and salt two times. Set aside.
In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted. Remove the pan from the heat and set aside.
In a bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute. Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.
Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula. Repeat with the remaining flour mixture in two more additions.
Reheat the milk mixture to just under a boil. Add it all at once to the egg mixture and gently fold it in. Scrape the batter into the prepared pan.
Bake the cake for 20-25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.
Run a paring knife around the edge of the pan and invert the cake onto the wire rack. Reinvert the cake, so that it is right side up.
For The Chocolate Glaze:
3 ounces semi-sweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
1/2 teaspoon vanilla extract
In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Assemble The Cake: Using a long serrated knife, cut the cake horizontally in half to make 2 layers.
Save the smooth bottom layer for the top of the cake, and place the remaining cake layer cut side up on a serving plate. Scrape the filling onto the layer and, using a small offset metal spatula, spread it into an even layer. Top with the other cake layer, cut side down.
Glaze The Cake: Pour the warm glaze over the top of the cake, allowing some of it to drizzle down the sides. Serve the cake immediately, or refrigerate.
Store in the refrigerator in a covered container for up to a day. Bring to room temperature before serving.
