Boston cream pie by Karen Catherine Mifsud

Ingredients:
For the sponge cake:- 135g plain flour
- 1 1/2tsp baking powder
- 120ml milk
- 60g butter
- 3 large eggs
- 150g sugar
- some vanilla essence
For the custard:
- 3 large egg yolks
- 50gsugar
- 20g cornflour
- 240ml milk
- 1tsp vanilla essence or 1/2 vanilla pod
- 60ml cream
For the ganache:
- 100g dark chocolate
- 100g cream
Method:
For the sponge cake:Beat eggs at high speed with a whisker,gradually add the sugar and essence until tripled in volume,heat the milk with the butter just under boiling.Fold slowly with a spatula the sifted dry ingridients add the milk and fold in.bake in a 23cm pan 180c for 25 mins.
for the custard:
Whisk together the yolks with sugar and cornflour,heat the milk to a gentle boil,put 1/3 of the milk on eggs whisk then add the eggs mixture to the remaining milk and bring to boil whisking constantly.Cover the custard with plastic wrap and cool then refrigerate for 2 hrs.Then whisk in the whipped cream.
For the ganache:
Heat the cream when boils remove from heat add the chocolate and stir until melted and glaze.
3 Responses to Boston cream pie by Karen Catherine Mifsud