Boston Cream Pie

Here is my Boston Cream Pie that I made.  As silly as it may sound, I didn't know until this year that a Bostom Cream Pie is a yellow cake with vanilla filling, covered with ganache.  Here is my version of it.  I decorated the top of the ganache with some melted white chocolate and whipped ganache frosting swirls and shell border. 

Yellow Cake
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.


Vanilla Cream Filling Recipe
3/4 cup milk
1/2 vanilla bean, split, seeds scraped
1 large egg
3 tablespoons sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons cornstarch
Pinch of salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Instructions
1. In a saucepan, heat the milk with the vanilla bean and seeds. In a small bowl, whisk the egg, sugar, flour, cornstarch and salt. Whisk in half of the hot milk, then scrape the mixture into the saucepan and whisk over moderate heat, until thick, about 3 minutes. Off the heat, whisk in the butter and vanilla. Strain the pastry cream into a bowl; discard the vanilla bean. Press plastic wrap onto the surface of the pastry cream and refrigerate for 2 hours.

Ganache recipe below:


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