America's Test Kitchen Boston Cream Pie Recipe
Introduction
Boston Cream Pie is a classic American dessert that consists of a sponge cake filled with vanilla custard and topped with chocolate ganache. It is a favorite dessert of many people and is often served at special occasions such as birthdays, weddings, and holidays. In this article, we will share with you America's Test Kitchen Boston Cream Pie Recipe which is a tried and tested recipe that guarantees perfect results every time.
Ingredients
The ingredients needed to make America's Test Kitchen Boston Cream Pie Recipe are:
- For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- For the pastry cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 teaspoon vanilla extract
- For the chocolate glaze
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
For the cake
- Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, whisk together the milk and vanilla extract.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes in the pans for 10 minutes before removing them from the pans and cooling completely on wire racks.
For the pastry cream
- In a medium bowl, whisk together the sugar, cornstarch, and salt.
- In a medium saucepan, heat the milk over medium heat until it begins to steam.
- In a separate medium bowl, whisk together the egg yolks.
- Add the dry ingredients to the egg yolks and whisk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and boils, about 5-7 minutes.
- Remove the saucepan from the heat and whisk in the butter and vanilla extract until the butter is melted and the mixture is smooth.
- Transfer the pastry cream to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate until chilled, about 2 hours.
For the chocolate glaze
- Place the chopped chocolate in a medium heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to steam.
- Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.
- Whisk the chocolate and cream together until the mixture is smooth and shiny.
Assembling the Boston Cream Pie
- Place one cake layer on a serving plate.
- Spread the pastry cream over the cake layer, leaving a 1/2-inch border around the edge.
- Place the second cake layer on top of the pastry cream and press gently to adhere.
- Pour the chocolate glaze over the top of the cake, spreading it evenly with a spatula and allowing it to drip down the sides.
- Refrigerate the cake for at least 30 minutes before serving.
Conclusion
Now that you know how to make America's Test Kitchen Boston Cream Pie Recipe, you can impress your friends and family with this delicious dessert. It may seem like a complicated recipe, but if you follow the instructions carefully, you will have a perfect Boston Cream Pie that everyone will love. Enjoy!
