Again, in case you've forgotten, I was working with the first Boston Cream Pie recipe I was able to find in my gazillion cookbooks:
|(We need to thank Beth Z. for this one landing on my shelf.)|
|The "Latin" version sounds... interesting... Possibly, if you're having a Cinco de Mayo party this weekend, you could try it and let me know how it goes. |
Though "Boston Latin" sounds like a prep school.
If you noticed that there are two different kinds of extract in that photo, it's because one is vanilla and the other is almond.
|NOTE: "Bourbon" vanilla does NOT include any bourbon (though most of the time there is some alcohol in it). This simply indicates that it is from the Ile Bourbon.|
- It only makes ONE 9-inch cake layer.
- The recipe doesn't say whether or not to soften the butter before starting.
I mean... Who wants butter chunks in a cake? In a croissant, maybe. In a puff pastry, probably. In a cake? Hmm...
Luckily, adding in eggs, oil, vanilla, and almond, made a huge difference. (They also made the kitchen smell pretty amazing.)
|This photo seems to be sideways.|
In basic cake technique, the flour mixture and the milk went in alternately.
And we ended up with cake batter, which went into the prepared (greased and floured) cake pan.
While that was in the oven, I set about making the chocolate glaze, since the recipe talks about it needing to cool before being used.
|If you come to visit, you'll probably find at least one bottle or jar somewhere in the kitchen or pantry that is upside down, as I try to coax out the last little bit of whatever it is.|
|Immediately before this photo was taken, you could see a huge hole in the middle of the cream where the corn syrup had taken up residency. I swear.|
In almost no time, this:
Turns into this:
After an appropriate cooling period, I flipped the cake out of the pan. Or at least most of it. Honestly. I have NOT been having good luck with things that need to be flipped out of pans, lately.
So there we have our one cake layer. Of course, since I made that pastry cream last week, we all know that we need to have something to fill, right? Time to get out the long serrated knife.
I know that there are professionals who do this all the time. I, however, am not one of them. So I was doing this all by feel, hoping to get the tiers to be fairly equal - and fairly level.
When my cuts actually met up back at the start, I was pretty excited. Peeling the two apart, though, I became very happy that pastry cream and chocolate glaze would be helping me level it all out.
This, of course, meant it was time to start the assembly of the pie-cake (cake-pie?). First step: Spread the fluffy pastry cream all over the bottom half of the cake.
I had been second-guessing the consistency ever since I made it. And, when I spread it on the cake I got even more concerned. It's very fluffy - it felt a little like a whipped cream frosting when I was working with it. I mean... it tasted okay, but it lost a lot of its appeal when it went from being custard to being cream.
Nevertheless, I moved forward and placed the remaining tier on, then poured/spooned/spatula-ed the glaze on top.
As you can see, the glaze was actually a bit thicker by the time it went onto the cake. It stayed in place pretty well, consequently.
I actually had to coax it a little to get it to go over the edges, instead of just being a 1/4-inch thick disk of chocolate on the top of the cake.
|If you look closely (or even if you just glance, really), you can see that the cream didn't want to stay in place, and oozed out of the sides a bit.|
|It seemed easier to show the cake, instead of the slices.|
Did it taste good? Yes. The almond/vanilla of the cake worked really well, though the cream could have used a bit more of the custard's sweetness.
Did it survive in the fridge? Not too well. Even fully covered, the cake layers dried out pretty quickly in the fridge, with the chocolate layer getting progressively more difficult to get through.
Will I make Boston Cream Pie again in the future? Sure. Why not? (And I've already found a recipe in another cook book that might be a bit more what I was originally hoping for.) Just give us a few weeks to recover from the last one, first.
This set of recipes became my blog post because someone tossed the idea to me. If you've got a recipe you want someone to try for one reason or another (to work out the kinks or to see if it's worth your time), let me know!