Sunday, January 10, 2010

Boston Cream Pie

Boston Cream Pie
Printable Recipe

3 large eggs, separated
1 tsp vanilla
1/2 c sugar
pinch salt
3/4 c cake flour

Filling:
1/2 c sugar
1/4 c flour
1 1/2 c milk
6 large egg yolks
2 tsp vanilla
pinch salt

Glaze:
1/2 c sugar
3 Tbs light corn syrup
2 T water
4 oz (4 squares) semi sweet chocolate, coarsely chopped

Oven 350. Grease 9' pan. Line with waxed paper. Beat egg yolks and vanilla till blended. Beat in 1/2 c sugar until thick and pale. Use clean, dry beaters. Beat egg whites and salt until foamy peaks appear. Beat in sugar till stiff, but not dry peaks form.  Folk yolk mixture into egg whites. Sift flour over mixture, fold gently.  Do not over mix.  Pour into pan. Bake cake until top spring- 25 min. Remove from pan. Leave paper on and turn upright.

Prepare filling:
In saucepan, mix sugar and flour, whisk in milk, egg yolks, vanilla and slat. Bring to boil over med heat. Boil 1 min, whisk constantly, Strain through sieve bowl. Press plastic wrap on surface. Chill 30 min.

Using serrated knife, ut cake horizontally in half. Spread filling evenly on top. Place top.

Glaze:
In saucepan, heat sugar, corn syrup and water to a boil over low heat stirring constantly until sugar dissolves. Remove heat. Add chocolate and let stand 1 min. Whisk until smooth. Pour glaze over cake and allow to drip over sides. Let stand until glaze sets

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