Chocolate ganache covers luscious vanilla sponge cake layers layered with pastry cream in Boston cream pie. This rich cake is worth the effort!
– ½ cup granulated sugar (100 grams)– ¼ cup cornstarch or cornflour (32 grams)– 2 cups whole milk (480 ml)– 4 large egg yolk– 3 tablespoons unsalted butter sliced into tablespoon-sized pieces (45 grams)– 2 teaspoons pure vanilla extract
Ingredient
Direction
Making pastry cream: Whisk sugar and cornstarch in a large saucepan until completely mixed. Whisk milk and egg yolks in a large bowl until mixed.
1
Pour the wet components into the saucepan with the sugar and cornstarch mixture slowly and stir until mixed. Heat the saucepan on medium and stir constantly to boil.
2
The mixture should be thick after one minute of boiling. Turn off the heat and add the butter one tablespoon at a time, then the vanilla extract.
3
Strain the mixture into a heatproof basin using a fine-mesh strainer. Refrigerate custard for 2 hours covered with plastic wrap directly on its surface.