Boston Cream Pie

Ingredients

• PASTRY CREAM:
• 2 cups half and half
• 6 large egg yolks
• 1/2 cup sugar
• Pinch of salt
• 1/4 cup flour
• 4 tablespoons cold unsalted butter, cut into 4 pieces
• 1 1/2 teaspoons vanilla extract
• CAKE:
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup whole milk
• 6 tablespoons (3/4 stick) unsalted butter
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• GLAZE:
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 4 ounces bittersweet chocolate, chopped fine

Directions

1. Pastry cream: Heat half and half in a medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar and salt in a medium bowl until smooth. Add flour to the yolk mixture and whisk until incorporated.
2. Remove the half and half from heat and, whisking constantly, slowly add 1/2 cup to the yolk mixture to temper. Whisking constantly, return the tempered yolk mixture to the half and half in the saucepan.
3. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1-2 minutes.
4. Remove the saucepan from heat; whisk in the butter and vanilla until the butter is melted and incorporated. Strain the pastry cream through a fine mesh strainer set over a medium bowl. Press lightly greased parchment paper directly on the surface and refrigerate until set, at least 2 hours and up to 24 hours.
5. Cake: Adjust oven rack to the middle position and heat to 325 degrees. Lightly grease two 9 inch round cake pans with nonstick cooking spray and line with parchment.
6. Whisk the flour, baking powder, and salt together in a medium bowl. Heat the milk and butter until the butter is melted. Add the vanilla to the warm milk and cover to keep warm.
7. With a mixer fitted with the whisk, whip the eggs and sugar at high speed until light and airy, about 5 minutes.
8. Remove the mixer bowl, add the hot milk mixture and whisk by hand until incorporated. Add the dry ingredients and whisk until incorporated.
9. Working quickly, divide the batter evenly between the prepared pans. Bake until the tops are light brown and a toothpick inserted in the center of the cakes comes out clean, 20-22 minutes.
10. Transfer the cakes to a wire rack and cool completely in the pans, about 2 hours. Run a small plastic knife around the edge of the pans, then invert the cakes onto the wire rack. Carefully remove the parchment, then reinvert the cakes.
11. To assemble: Place one cake round on a large plate. Whisk the pastry cream briefly, then spoon onto the center of the cake. Using an offset spatula, spread evenly to the cake edge.
12. Place the second layer on the pastry cream, bottom side up, making sure the layers line up properly. Press lightly on top of the cake to level. Refrigerate the cake while preparing the glaze.
13. Glaze: Bring the cream and corn syrup to a simmer. Remove from heat and add the chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
14. Pour the glaze onto the center of the cake and, with an offset spatula, spread the glaze to the edge of the cake, letting the excess drip decoratively down the sides. Chill the finished cake 3 hours before slicing.