What dessert is called a pie, but is truly a cake? The
answer is Boston Cream Pie which is actually a cake which had its layers baked
in pie tins known as "Washington Pie Plates". This dessert was created by French Chef
Sanzian to commemorate the opening of the Parker House Hotel in 1856. Now the dessert he created was more elaborate
than what we typically see in Boston Cream Pie or Cake, both names are commonly
interchanged, today.
Instead of pie plates, a 9 or 10 inch springform pan is
used to bake the cake which is then divided into two layers. The Boston Cream Cake is not a dessert that
can be made at the spur of the moment; there are four crucial steps. First the sponge cake, denser and less crumbly
than regular vanilla cake, needs to be mixed together and baked. Secondly is the pastry cream; a thick, rich
pudding containing corn starch to help it hold up under the weight of the top
layer of cake. Third, and oh so
important, is the chocolate ganache; made from a cooked combination of chopped
chocolate and heavy cream which cools quickly to make a rich, firm topping to
the cake. Typically for the ganache,
milk or semi-sweet chocolate is used, but I prefer Ghirardelli Bittersweet
Chocolate. It melts quickly, the texture
is smooth and the sheen is glossy; the bittersweet chocolate complements the
pastry cream and sponge cake wonderfully. Step four is the construction of the cake, not
too difficult and the results are worth waiting for.
Why this dessert cannot be a spur of the moment decision
to make is that the cake and cream should be cool before the layering process
begins; otherwise you will be looking at one hot mess oozing off the plate. Now wait, let me correct myself a bit; this
can be made spur of the moment by using a premade pound cake and instant
pudding; might look pretty, but it won't taste the same as the authentic cake.
Boston Cream Pie
(Cake)
Step One: The
Sponge Cake
Ingredients:
3 Tbsp. melted butter, cooled to room temperature
6 large eggs
1 cup sugar
3 tsp. pure vanilla extract
1 cup flour, sifted
1/4 tsp. salt
Preparation:
Preheat oven to 350F.
Using parchment paper, cut a circle to line bottom of a 9 or 10 inch
springform pan. Smear a little butter
onto bottom and sides of pan first, sprinkle a light dusting of flour; put
parchment paper circle on pan bottom and lightly smear butter on the paper.
In a large bowl, mix the melted butter and sugar together
until fluffy and a yellow color. Add the
extract and half the flour; mix for one minute before adding remaining flour and
salt; mix to incorporate well. Pour batter into pan and bake for 25-30 minutes;
top will be golden brown and spring back when lightly pressed. Remove from oven
and let cool on a wire rack; do not attempt to remove the springform pan.
Step Two: The Pastry
Cream
Ingredients:
3 1/2 cups milk
4 large eggs
3/4 cup sugar
1/8 tsp. salt
1/4 tsp. corn starch
3 Tbsp. flour
3 Tbsp. cold butter, cut into small pieces
3 tsp. pure vanilla extract
Preparation:
While the cake is baking, make the cream by first heating
the milk, medium heat, in a large sauce pan till hot, but do not boil or scald.
While milk is heating, lightly beat together the eggs,
sugar, salt; sift together the corn starch and flour and gradually mix into the
wet ingredients till well incorporated.
Gradually begin mixing in the hot milk and mix together
for a minute; place entire mixture back into the sauce pan. On high heat, begin whisking the mixture; it
will begin to thicken and boil; continue to whisk for 3 minutes. Remove from heat, add the butter and vanilla
and continue to stir until butter is completely melted and incorporated. Place mixture into a large bowl, cover with
plastic wrap and refrigerate for 4 hours.
Step Three: The
Chocolate Ganache
This step should not be done until you are ready to put
the cake together; the chocolate cools very quickly and will harden in the pan
if you wait too long to pour it onto the cake.
Ingredients:
1/4 cup heavy cream
1 cup chopped chocolate (milk or semi-sweet is
traditional; bittersweet is my personal choice)
Preparation:
In a small saucepan, medium heat, heat the cream until
bubbles just begin to form around the rim of the pan. Add the chocolate and
stir until partially melted; remove from heat and continue to stir until
smooth. The ganache will thicken as it cools.
Note: to make a dipping sauce for fruit, use 1/2 cup
chopped chocolate to 1/4 cup heavy cream; it will still be thick, but not
harden as it cools.
Step Four: The
Construction
Remove the cake from the springform pan and the parchment
paper from bottom of cake; cut cake horizontally to make two separate layers;
place one layer on serving platter. Evenly
spread the pastry cream over this layer of cake. Place the second layer of cake over top.
The ganache should have just been made, so be ready to
use a spatula to scrape it out of the pan onto the top of the cake and spread
it evenly over the top. Do not worry if
some of it oozes down the side; it just adds more character to your cake. The ganache will become firm quickly, so you
can serve the cake immediately, or refrigerate it, so the flavors will meld
together. It would be better to place a
few toothpicks in the top before wrapping the cake in plastic wrap; otherwise
the ganache will adhere to the wrap.
Servings can be 8-12, depending on the size of the slices
you are cutting. For us, bigger is
better.
As we are all aware, we are in a national medical crisis;
people are at home, worrying over the situation, many with children. This is a time in which you can help yourself,
and your family, by being creative and learn things together. Cooking and baking teach math, logistical,
constructive, and creative skills; things that children will need as they
mature, and grow into independent adults.
Maybe you are by yourself, then do things special for yourself; things
that will make you smile and feel happy.
Fear is the mind killer, and as with all things, this too
shall pass. Be safe.
Mary Cokenour
