Boston Cream Pie

 

I had a craving for Boston Cream Pie this weekend, and figured since I'd never made one before, I'd give it a shot.  I didn't want to do the cheater way - using vanilla pudding and chocolate icing.  I wanted the real deal with scratch made custard and ganache.

I've always been fearless in the kitchen.  When I was little, my mom used to let me do cooking experiments, letting mix any ingredients I wanted into a big mixing bowl to see what would come out. I'm pretty sure a lot of it was paste, but it began my lifelong love of cooking.

Note that I say cooking, not baking.  They are two vastly different things in my opinion.  I'm a great cook, I've get to find many recipes even slightly daunting.  However, baking, that's a different story.  I'm not the best baker on the planet.  Cookies don't always turn out, I'm not great at making a cake pretty.  That being said, I figured how hard could boston cream pie really be?

I've never actually made home made custard. It didn't look so different than making Bechemel, however, I learned a little bit about timing with this experiment.  I've never been good at "stir contstantly".  I like to multi-task in the kitchen, and have been known to leave a roux or white sauce unattended for quick moments.  Unfortunately, with my custard I didn't realize a mere moment could matter and almost ruined the entire batch by walking away long enough to take my cake from the oven.  Fortunately with a little extra work, I was able to save the custard, but it was definitely a humbling experience.  I guess I don't know everything there is to know about cooking!

In any case, all three elements of this cake came together well.  My saved custard was delicious, and so much better than any vanilla pudding substitute.  I used Ghiridelli chocolate in the Ganache and I swear it makes a huge difference.  The cake was delicious as well.

If you'd like to try the recipe I used, you will find it here:  Boston Cream Pie.  The only alterations I made to the recipe were to use two 9 inch cakes instead of slicing one cake in half (recommendation of several of the reviews) and adding a splash of almond extract to the cake batter.

Decadent.  I will definitely be sharing this one with friends!