Boston Cream PieMadeleine Cocina
Boston cream pie is a classic dessert that pairs pastry cream with a delicate vanilla cake and chocolate. In this version, the cake is served deconstructed. The custard is set in individual-sized dishes and the cake is baked in single-serving sized molds. Using this method ensures that each person gets a perfect piece of the dessert and creates a beautiful and elegant presentation, perfect for dinner parties. A drizzle of chocolate glaze over the custard and the cake finishes the dessert off with a rich and bold flavor.
- 3/4 cup whole milk
- 2 3/4 tablespoons corn starch
- 1 whole eggs (beaten)
- 9 egg yolks (beaten)
- 3 3/4 cups heavy whipping cream
- 1/2 vanilla beans (or 1 tsp pure vanilla extract)
- 1/2 cup sugar
- cake (Chiffon)
- 1 1/2 cups cake flour
- 3/4 cup superfine sugar
- 1 1/3 teaspoons baking powder
- 1/3 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup egg yolks (beaten, 3 to 4 yolks)
- 3/4 cup fresh orange juice
- 1 1/2 tablespoons orange zest (grated)
- 1 teaspoon pure vanilla extract
- 1 cup egg whites (about 8 large)
- 1 teaspoon cream of tartar
- glaze (Chocolate)
- 8 ounces bittersweet chocolate (or semi)
- 8 ounces unsalted butter
- 1To prepare the custard:
- 2Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth.
- 3Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture.
- 4Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.
- 5To prepare the chiffon cakes:
- 6Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray.
- 7Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.
- 8Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter.
- 9Fill the sprayed molds nearly to the top with the batter.
- 10Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip.
- 11Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.
- 12To prepare the glaze:
- 13Chop the chocolate into small pieces.
- 14Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt.
- 15Pour through a strainer and keep warm.
- 16To assemble:
- 17Cut a thin slice from the top of each cake to create a flat surface.
- 18Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze.
- 19Serve immediately.