1/01/2010
Boston Cream Pie
Filling:
2 cups whole milk
5 large egg yolks
3/4 cup sugar
3 T all-purpose flour
1 T orange liqueur
1 t vanilla extract
Cake:
4 large eggs
2/3 cup plus 1 T sugar
3/4 cup all-purpose flour
2 T unsalted butter, melted
Glaze:
1/2 cup plus 2 T whipping cream
8 oz bittersweet or semi-sweet chocolate, chopped
1 T orange liqueur
1 cup sliced almonds, toasted
>how to make<
For filling:
*Scald milk in heavy medium saucepan.
*Beat yolks, sugar and flour in medium bowl.
*Gradually whisk hot milk into yolk mixture.
*Return mixture to saucepan.
*Bring to boil and cook until thick, whisking constantly, about 3 minutes.
*Transfer to bowl.
*Stir in liqueur and vanilla.
*Press plastic wrap directly onto surface of filling.
*Refrigerate until well chilled.
(Can be made 1 day ahead.)
For cake:
*Preheat oven to 375 degrees.
*Butter and flour 9" diameter cake pan.
*Combine eggs and sugar in large bowl set over pan of barely simmering water.
*Using electric mixer, beat until just warm to touch.
*Remove from over water and beat until thick and tripled in volume, about 5 minutes.
*Fold in flour.
*Transfer 1/2 cup batter to small bowl; fold in butter.
*Gently but thoroughly fold butter mixture back into batter.
*Pour into prepared pan.
*Bake until toothpick inserted into center of cake comes out clean, about 18 minutes.
*Cool cake in pan 10 minutes.
*Turn out onto rack and cool completely.
*Cut cake into 2 layer.
*Place 1 layer cut side up on rack.
*Spread evenly with all of filling.
*Top with second cake layer cut side down.
For glaze:
*Scald cream in heavy small saucepan.
*Remove from heat and blend in chocolate.
*Stir until melted and smooth.
*Stir in liqueur.
*Let stand at room temperature until cool and just beginning to thicken.
*Pour glaze over top and sides of cake.
*Smooth with spatula if desired.
*Press almond slices onto sides of cake.
*Refrigerate 1 hour.
(Can be prepare 1 day ahead. Cover and chill.
Let stand 15 minutes at room temperature before serving.)
-makes 8-
Note: This recipe was introduced by Boston's Parker House hotel a century ago.
Filling:
2 cups whole milk
5 large egg yolks
3/4 cup sugar
3 T all-purpose flour
1 T orange liqueur
1 t vanilla extract
Cake:
4 large eggs
2/3 cup plus 1 T sugar
3/4 cup all-purpose flour
2 T unsalted butter, melted
Glaze:
1/2 cup plus 2 T whipping cream
8 oz bittersweet or semi-sweet chocolate, chopped
1 T orange liqueur
1 cup sliced almonds, toasted
>how to make<
For filling:
*Scald milk in heavy medium saucepan.
*Beat yolks, sugar and flour in medium bowl.
*Gradually whisk hot milk into yolk mixture.
*Return mixture to saucepan.
*Bring to boil and cook until thick, whisking constantly, about 3 minutes.
*Transfer to bowl.
*Stir in liqueur and vanilla.
*Press plastic wrap directly onto surface of filling.
*Refrigerate until well chilled.
(Can be made 1 day ahead.)
For cake:
*Preheat oven to 375 degrees.
*Butter and flour 9" diameter cake pan.
*Combine eggs and sugar in large bowl set over pan of barely simmering water.
*Using electric mixer, beat until just warm to touch.
*Remove from over water and beat until thick and tripled in volume, about 5 minutes.
*Fold in flour.
*Transfer 1/2 cup batter to small bowl; fold in butter.
*Gently but thoroughly fold butter mixture back into batter.
*Pour into prepared pan.
*Bake until toothpick inserted into center of cake comes out clean, about 18 minutes.
*Cool cake in pan 10 minutes.
*Turn out onto rack and cool completely.
*Cut cake into 2 layer.
*Place 1 layer cut side up on rack.
*Spread evenly with all of filling.
*Top with second cake layer cut side down.
For glaze:
*Scald cream in heavy small saucepan.
*Remove from heat and blend in chocolate.
*Stir until melted and smooth.
*Stir in liqueur.
*Let stand at room temperature until cool and just beginning to thicken.
*Pour glaze over top and sides of cake.
*Smooth with spatula if desired.
*Press almond slices onto sides of cake.
*Refrigerate 1 hour.
(Can be prepare 1 day ahead. Cover and chill.
Let stand 15 minutes at room temperature before serving.)
-makes 8-
Note: This recipe was introduced by Boston's Parker House hotel a century ago.
Labels: Boston Cream Pie recipe, cake recipe, pie recipe
