Boston Cream Pie
Ingredients
Pastry Cream
- 2 c. half-and-half
- 3 large egg yolks
- 1⁄2 c. (3 1/2 ounces) sugar
- 1 pinch table salt
- 1⁄4 c. unbleached all-purpose flour
- 4 tbs cold unsalted butter, cut into four pieces
- 1 1⁄2 tsp vanilla extract
Cake
- 1 1⁄2 c. (7 1/2 ounces) unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 3⁄4 teaspoon table salt
- 3⁄4 c. whole milk
- 6 tbs (3/4 stick) unsalted butter
- 1 1⁄2 tsp vanilla extract
- 3 large eggs
- 1 1⁄2 c. (10 1/2 ounces) sugar
Glaze
- 1⁄2 c. heavy cream
- 2 tbs light corn syrup
- 4 oz bittersweet chocolate, chopped fine
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Cake: Step 12
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Before you Begin
- Chill the assembled cake for at least 3 hours to make it easy to cut and serve.
- Refrigerate the cake before preparing the glaze.
Directions
Pastry Cream:
- Heat half-and-half in a medium saucepan over medium heat until simmering.
- Whisk sugar, salt, and yolks in a bowl until smooth.
- Add flour to yolk mixture and whisk until incorporated.
- Remove half-and-half from heat, add 1⁄2 cup to yolk mixture to temper.
- Return tempered yolk mixture to half-and-half in saucepan.
- Return saucepan to heat and cook, whisking constantly until mixture thickens slightly [about 1 minute]
- Reduce heat to medium-low and continue to simmer, whisking constantly. [about 8 minutes]
- Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes.
- Remove saucepan from heat;
- whisk in butter and vanilla until butter is melted and incorporated.
- Strain pastry cream through a fine-mesh strainer set over a medium bowl.
- Press lightly greased parchment paper directly on the surface and refrigerate until set, at least 2 hours and up to 24 hours.
Cake:
- Heat oven to 325 degrees.
- Grease two 9-inch round cake pans with cooking spray and line with parchment.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Heat milk and butter in small saucepan over low heat until butter is melted.
- Remove from heat, add vanilla, and cover to keep warm.
- Whip eggs and sugar at high speed until light and airy, about 5 minutes.
- Remove mixer bowl from stand.
- Add hot milk mixture and whisk by hand until incorporated.
- Add dry ingredients and whisk until incorporated.
- Divide batter evenly between prepared pans.
- Bake until tops are light brown and a toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
- Transfer cakes to wire rack and cool completely in pan, about 2 hours.
- Run a small plastic knife around the edge of pans, then invert cakes onto a wire rack.
- Carefully remove parchment, then reinvert cakes.
Glaze
- Bring cream and corn syrup to simmer.
- Remove from heat and add chocolate.
- Whisk gently until smooth, 30 seconds.
- Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
Assembly
- Place one cake round on a large plate.
- Whisk pastry cream briefly, then spoon onto the center of the cake.
- Spread evenly to the cake's edge.
- Place the second layer on the pastry cream, bottom side up.
- Press lightly on top of the cake to level.
- Pour glaze onto the center of the cooled cake.
- Spread glaze to the edge of the cake, letting excess drip decoratively down the sides.
- Chill finished cake 3 hours before slicing.
Ingredients
- Rice - 1 Cup
- Vegetable Oil - 2 Tablespoon
- Tomato Sauce - 4 Ounces
- Salt
- Garlic - 2 Cloves; minced
- Chicken Broth - 2 Cups
- 1/2 Large Onion - Diced
Directions
- Heat up oil in a pan over medium heat.
- Add onion to pan and cook until translucent.
- Add rice and garlic to pan and stir until rice has browned slightly.
- Add chicken broth, tomato sauce, and a pinch of salt to pan and stir until well combined.
- Cover pan and simmer for 20-25 minutes until liquid is gone.
Ingredients
- 6 to 8 heads Celery
- 1/2 lb Butter
- White Soup Stock
- Sugar
- Salt
- Pepper
- 1 Cup Milk or Cream
Directions
- Chop up celery.
- Boul celery for a few minutes.
- Put celery in a saucepan with butter, some white soup stock, a little sugar, salt, and pepper.
- Cook until soft.
- Strain through a sieve.
- Heat again and add milk or cream.
Ingredients
- 1 Quart Flour
- 2 Ounces Butter
- Salt
- 1 Well Beaten Egg
- 1/3 Ounce Compressed Yeast Cake
- Warm Milk
- Sweet Milk
Directions
- Dissolve compressed yeast cake in warm milk.
- Mix flour, butter, a little salt, and yeast cake and milk mixture to form a batter.
- Mix in as much sweet milk as required to make a stiff batter.
- Beat batter well and set to rise.
- Roll batter out thin and cut into gems.
- Brush edges with butter and fold them over.
- Place in pan with a little distance between rolls.
- Let stand a while to rise again and bake.
Ingredients
- Boiled Rice
- Stewed Tomatoes
- Fried Minced Onions
- Bread Crumbs
- Butter
Directions
- Place a layer of boiled rice in a baking dish.
- Place a layer of stewed tomatoes on top of rice.
- Sprinkle fried minced onions on top of stewed tomatoes.
- Repeat steps 1-3 until the dish is full.
- Sprinkle bread crumbs over top and dot with bits of butter.
- Bake for 30 minutes covered, then uncover and bake until browned.
Ingredients
- Two pounds of ground beef
- 3 cans (15-ounce) of sliced carrot
- Half a teaspoon of black pepper
- One teaspoon of salt
- One medium sliced onion
- Half a teaspoon of garlic powder
- Cayenne pepper to taste
Directions
- Brown the ground beef and drain out the fat.
- Return the meat to the pan and add the onions and seasoning.
- Cook until onions are soft and translucent.
- Drain the carrots, retaining the juice in the can.
- Add the carrots to the cooked meat and onions, cook for about 20 minutes, stir to prevent sticking.
- Add a couple of tablespoons of the juice as it starts to stick.
- Gradually add one cup of carrot juice as it continues to cook down (smother).
- If you run out of juice just add water.
- Cook for an additional 20 minutes or until the liquid has been cooked out.
- Optional: Serve with rice.
Ingredients
- Sixteen eggs
- Weight of ten eggs (17.5 ounces) in sugar
- Weight of six eggs (10.5 ounces) in flour
- Rind of one lemon
Directions
- Beat the whites and yolks separately.
- When the whites are sufficiently light to adhere to the side of the dish.
- Add the yolks and the sugar.
- Add the flour, the juice, and rind of one lemon.
- Bake in cups, or deep tins half full.
- The bottom of the oven should be warmer than the top.
