Source: The Professional Pastry Chef by Bo Friberg
Makes 24 servings.
Preparation time: 4 hours
Tips: Freeze one cake layer base for later use.
Ingredients
Preparation
CAKE LAYERS BASE: (two 10-inch cakes) (see note 1)
Butter-Flour 4:1 mixture for pans (see note 2)
4 egg whites (1/2 cup)
1 1/4 cups half and half, at room temperature (see note 3)
1 pound cake flour
1 pound granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
12 ounces melted unsalted butter
1 whole egg
RUM SYRUP:
1/4 cup dark rum
1/4 cup water
1/4 cup simple syrup (see note 4)
1 cup heavy cream
2 tablespoons dark rum
1 1/2 pounds Pastry Cream (one recipe) ( see note 4 & 5)
1/2 recipe Chocolate Glaze (see note 4)
Unsweetened cocoa powder
Powdered sugar
This recipe makes TWO 10-inch Boston Cream Pies.
To make Cake Layers:
1. Brush the butter and flour mixture over the inside of two 10-inch pie pans. Reserve.
2. Stir together the egg whites and one third of the half and half. Reserve.
3.. Stir together the cake flour, granulated sugar, baking powder, and salt. Add the vanilla, melted butter, the remaining half and half, and the whole egg. Beat at high speed for a few minutes. Gradually stir the reserved egg white mixture and mix until combined. Divide between the two prepared pie pans.
4. Bake at 350 F degrees for approximately 40 minutes or until the center springs back when press the cakes lightly with your finger. Invert on a sheet pan lined with baking paper. Let cool.
5. To make Rum Syrup: Combine all ingredients.
6. Prepare Pastry Cream (or vanilla pudding if using instead). Allow to cool completely.
7. Prepare Chocolate Glaze. Reserve.
To assemble cakes:
1. Cut the skin and as much of the top as necessary off the cake bases to make the tops level. Invert so that the flat part becomes the bottom and cut them into two layers each.
2. Brush rum syrup on both bottom layers, paying special attention to the edges.
3. Whip the heavy cream to stiff peaks.
4. Stir the rum into the Pastry Cream. Stir about 1/2 cup of the mixture into the whipped cream (see note 6). Divide the remainder evenly between the bottom layers and spread it out evenly. Place the top cake layers on the custard. Press down lightly to secure and to force the custard to the edges of the cakes. Brush the remaining Rum Syrup over the top of the cake layers. Divide the whipped cream mixture between the cakes and spread it over the tops and sides.
5. Place the cakes on a cake rack set over a clean sheet pan. Pour half the Chocolate Glaze on top of one cake (you may have to reheat the glaze to get it to a spreadable consistency). Use a spatula to carefully push some of the glaze from the top to the edges, letting it run down to cover the sides of the cake as well. Repeat the procedure with the second cake and the remaining glaze. Transfer the cakes to a plate of cardboard circle. Refrigerate until the glaze is set, then cut the cakes into the desired number of servings, using a knife dipped in hot water.
6. Presentation: dust plates with cocoa powder and a patter of powdered sugar on top, then place a slice of cake on top of the design.
Cake should be kept refrigerated until served. Remove from refrigerator about 15 minutes before serving.
NOTES : 1) Each cake to be later split into two layers.
2) Combine four parts melted butter with one part bread flour by volume. Apply mixture with a brush. Keep mixture refrigerated to coat baking molds as needed. Warm mixture before using. Do not boil.
3) Half and Half can be substituted for 1/2 heavy cream + 1/2 milk (2%)
4) Find recipe under Filling and Frostings.
5) Replace the milk with half-and-half when preparing the Pastry Cream. You can also use vanilla pudding instead of the Home made Pastry Cream.
6) Whipped cream may be spread without adding any of the Pastry Cream to it, specially if vanilla pudding substitute is used.
Makes Two 10-inch (2) layer each cakes.
Boston Cream Pie
