<\/em><\/strong><\/p>\n

\n

Boston cream pie is a classic American dessert dating back to the mid-19th century. It features two layers of cake filled with rich custard cream and topped with a glossy chocolate ganache. A truly wonderful combination. Although it\u2019s not widely made in Boston today, it was officially declared the state dessert of Massachusetts. It tastes especially delicious served with fresh strawberries, which can be layered over the custard filling. Tempted to try?<\/em><\/p>\n<\/blockquote>\n

Ingredients for the cake:<\/span><\/p>\n

\n
• 225 g butter<\/li>\n
• 170 g caster sugar<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 4 large eggs<\/li>\n
• 200 g plain flour<\/li>\n
• 25 g cornflour<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• 1\/2 teaspoon bicarbonate of soda<\/li>\n
• 3 – 4 tablespoons milk<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place all ingredients except the milk in a food processor and mix until just combined (do not overmix). Gradually add the milk at the end, mixing briefly. Alternatively<\/strong>, cream the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, mixing well after each addition and adding a spoonful of flour between additions. Finally, add the remaining dry ingredients and mix, then stir in the milk.<\/p>\n

  Divide the batter evenly between two lined 20\u201321 cm cake tins.<\/p>\n

  Bake at 180\u00b0C for about 25 minutes, or until a skewer inserted comes out clean. Cool slightly in the tins, then remove and cool completely.<\/p>\n

  Ingredients for the cr\u00e8me p\u00e2tissi\u00e8re:<\/span><\/p>\n

  \n
  • 125 ml milk<\/li>\n
  • 125 ml double cream<\/li>\n
  • 1 vanilla pod or 1 teaspoon vanilla extract<\/li>\n
  • 3 egg yolks<\/li>\n
  • 50 g caster sugar<\/li>\n
  • 15 g plain flour<\/li>\n<\/ul>\n

    Heat the milk and cream with the split vanilla pod (and seeds). Bring to the boil, then cover and leave for 10 minutes. Remove the pod (add vanilla extract later if using).<\/p>\n

    In a bowl, whisk the egg yolks and sugar until pale, then add the flour and mix into a smooth paste. Pour the yolk paste into the milk, whisk to remove lumps, then return to the heat and cook for 2 – 3 minutes until thickened. Cover with cling film (touching the surface) and allow to cool slightly.<\/p>\n

    Assembly:<\/strong><\/p>\n

    Place one sponge layer on a serving plate. Spread the custard evenly over it, then top with the second sponge layer.<\/p>\n

    Ingredients for chocolate ganache:<\/span><\/p>\n

    \n
    • 75 ml double cream<\/li>\n
    • 1 teaspoon vanilla extract<\/li>\n
    • 1 teaspoon butter<\/li>\n
    • 75 g dark chocolate<\/li>\n<\/ul>\n

      Heat the cream, then add the vanilla, butter, and chopped chocolate. Remove from the heat and leave briefly, then stir until smooth. Let it thicken slightly before pouring over the cake, allowing it to drip down the sides.<\/p>\n

      Store at room temperature.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

      Inspired by How to Be a Domestic Goddess by Nigella Lawson<\/span><\/span>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Boston cream pie is a classic American dessert dating back to the mid-19th century. It features two layers of cake filled with rich custard cream and topped with a glossy chocolate ganache. A truly wonderful combination. Although it\u2019s not widely made in Boston today, it was <\/p>\n","protected":false},"author":1,"featured_media":101,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,79],"tags":[96,104,113],"duration":[],"tag_group":[],"class_list":["post-99","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cream-and-custard-cakes","category-from-all-over-the-world","tag-chocolate","tag-double-cream","tag-egg-yolks"],"acf":[],"yoast_head":"\n