Like all self-respecting Boston Red Sox fans, I keep my hopes for the team under wraps at the beginning of the season. It's always an education to watch the team get their playing style together during the first few home stands and their bull pen sorted out as the season develops. I love seeing who the new boys are and where they have come from, agonize over the aches and pains of the 'old guard', and root for my personal faves ( Hello, Pedroia ! Hello, Big Papi! Hello JBJ ! Hello Mookie!) The start of this season has been such a pleasant surprise that I decided to celebrate it with a real Boston treat.
Hello Boston Cream Pie !!!
a Yankee Magazine recipe
Pastry Cream Ingredients:
1 1/4 c. whole milk
1/3 c. sugar
a heaping 1/2 tsp. plain gelatin powder
1/8 tsp common salt
2 large egg yolks plus 1/4 c. whole milk, lightly beaten in a small bowl
1 1/2 tbsp. cornstarch
1 1/2 tbsp. unsalted butter
1 tsp. vanilla extract
Making the Pastry Cream:
1. Place the milk, sugar, salt and gelatin powder in a heavy saucepan over medium heat, bring to a simmer, whisking lightly to dissolve the gelatin and sugar.
2. While the milk heats, add the cornstarch to the egg yolk/milk mixture and whisk to dissolve the cornstarch.
3. When the milk steams, remove it from the heat and pour 1/4 c. of the warm milk into the bowl of egg yolk/milk and temper the eggs.
4. Pour the warm egg mix back into the pan of hot milk and whisk to combine. Return the pan to the heat and stir until the pastry cream thickens and begins to bubble.
5. Remove from the heat and stir in the knob of butter and the vanilla extract.
6. Pour the pastry cream into a bowl and cover with plastic wrap (put the wrap right on the surface of the cream so a skin doesn't form. Chill the cream for a couple hours.
1/3 c. unsalted butter
1 c. sugar
2 c. cake flour
2 tsp. baking powder
1/4 tsp. common salt
2 large eggs
3/4 c. whole milk
1 tsp. vanilla extract
Making the Cake:
1. Preheat the oven to 350 degrees F. Grease and flour two 8" cake pans. Set them aside.
2. Measure the cake flour, baking powder, and salt into a small bowl and whisk to combine. Set aside.
3. Cream the butter and sugar until it is light yellow and smooth. Add the eggs, one at a time, whipping well between each.
4. Add the vanilla extract to the milk measure and, alternating milk mix/dry flour mix, beat the batter until smooth and fluffy.
5. Divide the batter between the two pans and bake for 25 to 30 minutes, turning the pans halfway through baking time. Remove from the oven when a cake tester comes cleans after a poke.
6. Let the cake pans rest for ten minutes, then, gently turn the layers out to racks to cool.
Assembling the Cake:
Lay one layer top side down on a pretty plate. Spread the pastry cream out to the edges. Lay the top layer, upright on the cream and press ever so gently to set the cake together. Cover and refrigerate to chill completely.
Chocolate Glaze Ingredients:
3/4 c. semi-sweet chocolate chunks/chips
3 - 4 tbsp. heavy cream
1 tbsp. light corn syrup
1/2 tsp. vanilla extract
1. Place the first three ingredients in a small saucepan and place the pan over medium low heat. Stir constantly until the chocolate melts and melds with the cream and corn syrup.
2. Remove from the heat and stir in the vanilla extract.
3. Pour the glaze over the top of the cream pie and let it ooze over the edges.
4. Chill to set the chocolate glaze.
5. Cover the Boston Cream Pie with a cake dome until ready to serve.
6. Tune into the Sox game and have a celebratory piece of Boston tradition !