Monday, March 27, 2017

Birthday Boston Cream Pie

It's been a bit more hectic than usual in our household and I haven't had a lot of time for baking or any cooking, really. In fact, the elderchild commented on the amount of take-out we were eating! However, it was my husband's birthday and I needed to throw him a little party. So I made one of his favorite cakes: Boston Cream Pie.

For this, I used the go-to white cake recipe. Since we were not having cake on his actual birthday, I scooped out enough batter to make four cupcakes and frosted them with 1/4 of the recipe of fudge frosting. It was actually enough for only 3 cupcakes (apparently that day I was not good at math, I needed to make 1/3 of the recipe for 4 cupcakes) so I used the last of the saffron-white chocolate ganache from the profiteroles on mine. It was fine. Anyway, I made the cake in the tall ring from my culinary classes and stored the cake in the fridge until yesterday.

The next thing was to make the custard. I think that, after 30 years, my pots are finally starting to get thin on the bottom as things seem to burn more than they used to. Anyway, the custard had a very slight tinge of "toasted marshmallow" that maybe only I noticed. No one else seemed to care, anyway.

Last came the ganache: 54% chocolate with cream, butter and vanilla.

Then I trimmed the cake into two layers and tried to use my ring to make the cake look pretty. First I tried to put a layer of ganache on the chilled ring, but I'd trimmed the cake a little too small so there was a gap. I filled the gap and the middle of the two layers with the custard and then topped the whole thing with a layer of ganache and chilled it.

After I removed the ring, it looked way better than I had anticipated! I took the little bit of leftover ganache and piped some decorations then kept it chilled until almost time for dessert. After a dinner of cheese fondue, of course.

Not bad for my first attempt at Boston Cream Pie!

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