Boston Cream Pie

Preparation

• • 1. With the rack in the middle position, preheat the oven to 180° C (350 °F). Line the bottom of a 20-cm (8-inch) in diameter springform pan with parchment paper. Butter and flour the sides.

• Sponge Cake

  • In a bowl, beat the eggs, sugar and vanilla with an electric mixer for about 5 minutes or until the mixture is light and has tripled in volume. Drizzle in the butter, stirring constantly. Sift the flour over the egg mixture and gently fold in with a spatula or whisk.
  • Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and cool on a rack. Slice the cake in half horizontally and put one layer back in the clean pan. Set aside.

• Vanilla Pastry Cream

  • In a bowl, sprinkle the gelatin over 60 ml (1/4 cup) of milk. Set aside.
  • Split the vanilla bean in half. With the tip of a knife, remove the seeds. In a saucepan, gently heat 250 ml (1 cup) of milk and the vanilla pod and seeds.
  • In another saucepan, combine the sugar and flour. Stir in the remaining milk and the egg yolks, whisking until smooth. Whisk in a little hot milk to temper the eggs, and add the remaining milk. Cook over medium heat, stirring with a whisk. Remove from the heat at the first sign of a boil. Strain.
  • Melt the gelatin for a few seconds in the microwave oven and stir in the pastry cream. Place plastic wrap directly on the surface of the hot vanilla pastry cream. Let cool and refrigerate for about 30 minutes or until the cream is at room temperature.

• Assembly

  • Pour the pastry cream on the cake. Cover with the second cake layer. Cover and refrigerate for 2 hours.

• Ganache

  • In a bowl in the microwave oven, melt the chocolate with the water for about 1 minute or until completely melted. Whisk in the butter.
  • Remove the cake from the refrigerator and unmould. Spread the warm ganache over the surface of the cake and let stand at room temperature for 30 minutes before serving.