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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.
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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!