CookEat Recipe
Boston Cream Pie
A golden vanilla sponge split horizontally, filled with smooth vanilla pastry cream and dusted with powdered sugar.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Lightly butter a deep oven-safe pie plate. Melt the two ounces of butter and let it cool slightly while remaining fluid.
Step 2
Put the four whole eggs, four ounces of sugar and half teaspoon of vanilla extract in a heatproof bowl. Set it over a pan of gently simmering water without letting the bowl touch the water. Whisk constantly until just warm, about 110°F, then remove from the heat and keep whisking briskly until pale, thick and falling in ribbons. Allow about twelve minutes of whisking in all as a guide.
Step 3
Off the heat, gently fold in the four ounces of sifted flour with a skimmer for about two minutes. Add the two ounces of melted butter and lightly fold for about a minute more.
Step 4
Put all the batter in the buttered deep pie plate. Bake for about twenty minutes as a guide, continuing as needed until the sponge is golden, set and cooked through, springs back lightly at the centre, and its centre reaches at least 74°C.
Step 5
Let the sponge cool completely. Carefully lift it from the pie plate and split it once horizontally into two halves.
Step 6
Keep the finished vanilla pastry cream cold until needed. Spread an actual required portion over the cut face of each half, then rejoin the halves.
Step 7
Dredge the top with powdered sugar and serve promptly. Keep the cream-filled cake refrigerated at 4°C or colder if it is not being served straight away.
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