Boston Creamy Treat (Print Version)
# Ingredients:
→ Pastry Cream
01 -
4 large egg yolks
02 -
3 tablespoons cornstarch
03 -
1/4 teaspoon kosher salt
04 -
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
05 -
1 3/4 cups whole milk
06 -
2 tablespoons unsalted butter
07 -
1/2 cup granulated sugar
→ Cake
08 -
1/2 teaspoon kosher salt
09 -
6 tablespoons unsalted butter
10 -
2 teaspoons baking powder
11 -
3 large eggs
12 -
1 1/4 cups granulated sugar
13 -
3/4 cup whole milk
14 -
1 1/4 cups all-purpose flour
15 -
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
→ Chocolate Ganache
16 -
1/2 cup plus 1 tablespoon heavy cream
17 -
4 ounces bittersweet chocolate or 2/3 cup chocolate chips
18 -
1/8 teaspoon kosher salt
19 -
1 tablespoon light corn syrup
# Instructions:
01 -
Mix egg yolks, sugar, cornstarch, salt, and milk together. Heat until it gets thick. Stir in butter and vanilla. Strain it, then chill for a minimum of 3 hours.
02 -
Whip eggs and sugar until airy. Stir flour with baking powder. Melt butter and combine with milk and vanilla. Bring everything together and pour into two 9-inch pans.
03 -
Pop pans in a 325°F oven for 22-25 minutes, until the tops are golden. Let the cakes cool completely.
04 -
Stack the cakes with a layer of pastry cream between them. Chill for at least 2 hours after assembling.
05 -
Heat cream and pour it over chocolate, corn syrup, and salt. Let it sit, then stir until smooth. Pour on top of the cake and chill until firm.
# Notes:
01 -
You can store the pastry cream in the fridge for up to 3 days
02 -
Keep it chilled at all times
03 -
There are several chilling stages, so plan ahead