The last time I made Boston Cream Pie was more than a dozen years ago but I had another go recently for my Mom's birthday. Back then I wasn't satisfied with the runny texture of the pastry cream, so for this attempt I made sure it was firm. To assemble my cake I also went a bit off piste. The cake was baked as three layers, instead of the traditional two, and for the chocolate ganache icing I went the simple, minimalist route.
Yellow Cake (baked in 3 x 8" pans)
Chocolate Icing
1/2 cup heavy cream
2 tablespoons light corn syrup
4 oz dark chocolate, chopped
Heat cream and sugar in a small saucepan until hot, do not let it come to a boil! Take off the heat and add in the chopped chocolate. Whisk gently until chocolate is fully incorporated. Let cool for about 15 minutes until slightly thickened.
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