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Title: Boston Cream Pie with Fresh Raspberries
Categories: Cake Dessert
Yield: 8 Servings
| WHITE CHOC. PASTRY CREAM | ||
| 2 | c | Milk |
| 1 | Vanilla bean, split lengthwise | |
| 3/4 | c | Plus 1 tablespoon granulated sugar |
| 1/4 | c | Cornstarch |
| 6 | lg | Egg yolks |
| 6 | oz | White chocolate, finely chopped |
| 2 | tb | Unsalted butter |
| GENOISE CAKE | ||
| 7 | lg | Eggs |
| 7 | lg | Egg yolks |
| 1 | c | Granulated sugar |
| 1 1/2 | c | All-purpose flour |
| 7 | tb | Unsalted butter, melted |
| GANACHE | ||
| 3/4 | c | Heavy cream |
| 1 | lb | Semisweet chocolate, finely chopped |
| 3 | tb | Water |
PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with parchment or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc ====================================================================== ==== BBS: The Pine Tree BBS Date: 08-04-97 (22:24) Number: 403 From: GHISLAINE DUMONT Refer#: NONE To: ALL Recvd: NO Subj: recipes Conf: (237) Gourmet(F)
From: [mme] Gourmet
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