Beat the sugar and eggs together at medium-high speed using a stand mixer fitted with a paddle attachment or hand mixer until very thick, about 3 to 4 minutes (butter will fall from the paddle in thick ribbons). Beat in the vanilla extract.
Using a sifter, add the flour, salt, and baking powder to the cake batter. Mix on low speed just until combined, about 1 minute.
In a saucepan set over medium heat, bring the butter and milk just to a simmer. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
With the mixer going, slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl and mix briefly, just until smooth. The batter will be very thin.
Divide the batter into the prepared pans, checking carefully for lumps of flour (smash or remove them as you spot them). Bake the cakes for 30 to 35 minutes, until it’s a deep golden brown and beginning to pull away from the sides of the pan.
Remove the cakes from the oven, run a nylon spread or table knife around the edges, and cool in the pan for 10 minutes. Turn them out onto a rack to cool completely.
Make the pastry cream
Bring the milk, vanilla bean (or vanilla extract), and half of the sugar just to a simmer in a large nonreactive saucepan.
Whisk the egg yolks in a mixing bowl and gradually add the remaining sugar. Whisk in the cornstarch to combine.
Take about a ½ cup of the scalded milk and slowly add it to the eggs, whisking constantly. Return the yolk mixture to the pan and cook, whisking vigorously, until the cream boils and is well thickened. Allow the pastry cream to boil approximately 2 minutes, stirring constantly.
Remove the pastry cream from heat. Fold in the butter until melted. Do not overmix, as this will thin the custard.
Strain through a fine mesh strainer into a clean mixing bowl, removing the vanilla bean. Chill in an ice bath, then refrigerate until needed, covered with plastic wrap on the surface of the custard (this prevents a buildup of “skin” on the surface of the custard).
Assemble the cake
Place one of the cakes, right side up, on a cake plate. Top with the pastry cream, spreading it right to the edges. Place the top layer, upside down, on the filling.
Prepare the ganache by heating the cream to a simmer either on the stove in a small saucepan or in the microwave. Add the chopped chocolate, cover, and let sit for two minutes, then stir together until smooth and lump free. Add the corn syrup and vanilla and stir well. Pour the ganache over the filled cake and let set a few minutes. Serve and enjoy!
Tempering the eggs, i.e. bringing them slowly up to temperature by slowly adding the hot milk mixture helps to avoid little pieces of cooked egg in your pastry cream. If however you do see some egg pieces, straining the cream through a fine mesh strainer will take care of them.Don’t toss that spent vanilla bean…instead rinse the bean, then place in a jar and cover with vodka to make your own vanilla extract.Chop the chocolate with a serrated knife...it cuts it cleaner than a chef's knife.You can make the cakes a day ahead and chill wrapped in plastic wrap. Bring to room temperature before serving.Store any leftovers in the fridge, wrapped in plastic.For a full-sized cake, double all the ingredients. Bake the cake in two 9-inch round cake pans for 30-35 minutes.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Mini Boston Cream Pie https://www.outlandercast.com/2019/04/mini-boston-cream-pie-outlander.html April 3, 2019