Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Pour the mixture through a strainer back into the saucepan. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Whisk in 1/4 cup of the hot milk mixture until incorporated. Add the cornstarch and whisk vigorously until no lumps remain. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Gently pour the batter into a 9-inch greased pie pan. Pour the egg yolk mixture over the egg white mixture and fold in. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Beat an additional 3 minutes on high speed and set aside. Beat with an electric mixer on low to medium speed until combined. Make a well in the center of the flour mixture. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Spread gently to the cake edges.Preheat oven to 350 degrees. Place the second cake layer on top of the filling.
Chocolate chips are designed to hold their shape in baking, so the squares melt much better. *Note: I normally love dark chocolate, but prefer semi-sweet chocolate for this recipe. Stir continuously until the chocolate is melted.
You may have as much as a half cup of custard left over. Spoon the custard filling over the top of the cake, to the ends.Place one layer of the cake onto a cake plate or serving platter.Line cake pans with parchment paper and spray the paper and pans with nonstick spray.All of the egg white should be incorporated throughout the batter. You will end up with a batter that has lots of little air bubbles, and little pockets of egg whites.Do this softly so that you keep the texture of the egg whites. To fold in the egg whites, use a large spatula, and cut into the egg whites, scooping the spatula under the batter mixture, then turn over onto the egg whites. Put all of the cake ingredients, except for the egg whites, into a large mixing bowl and beat for two minutes.If the peak starts to droop, beat it some more. If it leaves a crevice and a peak that stands tall, it is ready. To test if they are stiff, use a spoon or your whisk attachment to scoop into the egg whites.Beat them on high speed with a whisk attachment until they form stiff peaks. Another recipe that uses cake mix as a shortcut are these E asy Black Forest Cupcakes! For this recipe, the coveted sponge-cake texture is achieved by whipping the egg whites separate from the yolks. This recipe takes the easy route to a buttery sponge cake and uses a cake mix.This can be made a day ahead and stored in the refrigerator. This keeps a film from forming on the top of the custard. The plastic wrap should be directly along the surface of the custard. Place a piece of plastic wrap over the top of the the custard and press along the top, as well as on the sides of the bowl, to remove any air pockets. The custard should be nice and thick, but it will continue to thicken as it cools.Remove the pan from the stove and whisk in butter and vanilla.Raise the temperature and let it boil for one minute. Add this yolk mixture and the half and half to a saucepan and cook on medium-low heat for 5 minutes.It will look a little bit like cooked egg yolk. Combine the egg yolk, sugar, and cornstarch together.We start with making the cream filling because it takes a while to cool.There are three simple components to this cake: If you want to know more about iconic Massachusetts food, take a look at our state dinner post. These cakes were originally baked in pie plates, and thus called "pie." Boston cream pie was named the official state dessert of Massachusetts in 1996. Why is it called pie when it is a cake? That is the million-dollar question! Apparently, back in the mid-1800s when it was invented, pie plates were the most common cooking vessel. This recipe keeps it easy, using a cake mix for simplicity, but with a quick technique that keeps the sponge cake texture. Boston cream pie is a yellow buttery sponge cake with creamy custard filling this is topped with a fudgy chocolate ganache glaze.
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