Recipe: Boston Cream Pie

Ingredients

• yellow cake mix - prepared according to directions
• For the pastry cream
• 1/2 tbsp butter
• 1 cup whole milk
• 1 cup whipping cream
• 6 tablespoons sugar
• 2 tablespoon cornstarch
• 3 eggs
• 1 or 2 teaspoons vanilla extract or to taste
• big pinch of salt
• For the chocolate ganache
• 4 ounces high-quality dark chocolate - preferably bittersweet
• 1/2 cup cream
• 1 teaspoon butter

Instructions

Step 1

Add 3 eggs, 2 tablespoon cornstarch, and 6 tablespoons sugar in a mixing bowl. Whisk well.

Step 2

Add 1/2 tbsp butter, 1 cup whole milk,
and 1 cup whipping cream into a pot over high heat.
Bring it to a boil. Then turn the heat to low.
Pour in the cornstarch and eggs mixture.
Cook, stir for 1 minute.
Turn off the heat.

Step 3

Drain the mixture into a bowl. Add 1 or 2 teaspoons vanilla extract.
Cover the bowl with a plastic. Let chill completely. This is the pastry cream.

Step 4

Add 4 ounces high-quality dark chocolate into a bowl.
Bring half of the pastry cream to a simmer, and pour it in the chocolate bowl.
Stir well.

Step 5

Place a sponge cake (9 inches) in a plate, flat side up.
Pour the pastry cream on the cake, spread it around.
Stop when it gets to a inch from the edge.
Press the top layer down a little bit.

Step 6

Place another sponge cake on the pastry cream. Press it a little bit,
and let the pastry cream come to the edge of the cake.

Step 7

Slowly pour down the chocolate mixture on the top sponge cake.
Slowly spread it around.