Receta Cream Filling and Chocolate Ganache for Boston Cream Pie
The filling I made for the Boston Cream Pie was also from a recipe I got from the Boston Cooking School Cookbook.
And it intrigued me, enough so that I had to make it. This was the recipe that the cookbook recommended be used as a filling for the cake.
And you know what, it was perfect. I would never have used bread flour as the thickener, I would have thought it would make it not as creamy, or something like that. I do wish though that I had made more for the cake, and next time I will make more.
But for now, here's the recipe.
- Recipe: Cream filling
- 2/3 cup sugar
- 1/3 cup bread flour
- 1/8 tsp. salt
- 2 cups scalded milk *
- 1 teaspoon vanilla extract
- or 1/2 tsp. lemon extract
- 2 eggs or egg yolks
- Mix dry ingredients. Add scalded milk
- gradually. Cook 15 minutes in double boiler, stirring constantly
- until mixture thickens, and after wards, occasionally. Add eggs,
slightly beaten, and cook three minutes. Cool and flavour. For a
thicker filling use 1/2 cup flour.
* I used some Half and Half for the filling, cause I had a quart sitting in the fridge.
I also referenced the Chocolate Ganache I used to pour over the cake.
It's so dead easy, really, it is.
Recipe: Chocolate Ganache
1 cup Heavy Whipping Cream
8 oz. Bakers Semi-Sweet Chocolate, broken or cut into chunks
Heat the cream to almost boiling, then pour over the chopped up chocolate,
let sit for a few minutes then whisk the softened chocolate and cream together.
Place in fridge for a couple of minutes or let sit on counter for 20 or so minutes to firm up a little, pour over cake.
I use this recipe for Ganache when I want a decadent filling for truffles or as a quick pour over on a cake, you can even whip it up and use it to 'frost' a cake.