Layered Boston Cream Dessert (Print Version)
Ingredients:
01 -
2 large eggs room temperature.
02 -
1 cup cane sugar 200g.
03 -
1/2 cup whole milk 120mL.
04 -
5 tablespoons unsalted butter 70g.
05 -
1 cup all-purpose flour plus 2 tablespoons, 140g.
06 -
1 1/4 teaspoons baking powder.
07 -
1/4 teaspoon kosher salt.
08 -
2 teaspoons vanilla extract.
09 -
1/4 cup heavy whipping cream 60mL.
10 -
4 ounces bittersweet chocolate chopped.
11 -
6 egg yolks room temp.
12 -
2/3 cup sugar.
13 -
1/4 cup corn starch.
14 -
1 tbsp vanilla extract.
15 -
2 cups whole milk 480mL.
16 -
1 tbsp butter 15g.
Instructions:
01 -
Prepare the pastry cream by heating 2 cups of milk and combining it with egg yolks, sugar, cornstarch, and a tablespoon of vanilla extract according to the method. Let the mixture chill.
02 -
For the cake, mix dry ingredients and then combine with eggs and sugar. Add melted butter with milk to the batter, pour into a pan, and bake at 350F for 33 minutes.
03 -
Once cooled, cut the cake horizontally and spread the chilled pastry cream over the bottom layer.
04 -
Assemble the cake by adding the top layer and chilling in the fridge before applying the ganache.
05 -
For the ganache, heat cream and pour over chopped chocolate. Once smooth, pour over the chilled cake and serve.
Notes:
01 -
Use room temperature eggs for the pastry cream for quicker cooking.
02 -
Cut the cake with a serrated knife to get even layers.
03 -
Choose Hersey’s Special Dark chocolate for the ganache for a shiny texture.
04 -
Add corn syrup to the ganache for extra shine.
05 -
Use a warm, non-serrated knife for clean cuts when slicing the cake.