Boston Cream Pie is the official dessert of Massachusetts - my humble abode. I had to do it.
This was, however, my first experience making pastry cream. The reason I have never made it is because I was nervous I would under cook the egg yolks in it. That's why I invited my friend Liz, who is a baker at Flour Bakery & Cafe in Boston, to give me a lesson in making it. She went to the Culinary Institute of America so I knew I'd be in good hands. Of course, I was nice enough to repay her with dinner that night! If you don't have a great friend like me, check out Baking 911 for a tutorial on how to make pastry cream.
I pretty much followed the whole recipe to a tee except that I filled only two layers with cream instead of three. My cakes baked up too thin for me to cut them in half horizontally. Oh yeah, I also used WAY too much chocolate ganache. Have I mentioned my love for all things chocolate? Weird, I thought I have before...
This was an experiment gone awry.
Say hello to my chocolate moat...
I am typically not a huge fan of Boston Cream Pie in general but this cake was different! This cake I liked. If you are unaware of what a cake like this consists of, check out the explanation and demonstration video on Joy of Cooking. Perhaps it was delicious because half of the pastry cream was chocolate and chocolate makes everything better. It also could have been the rum I added to the vanilla pastry cream.... hmmm... *hiccup*
Either way, I'm glad I made this cake and broadened my horizons to more pastry cream recipes. Cream puffs, Napoleons, Eclairs - oh my! Check out how my friends (the other bakers) did at Club: Baked. For the full recipe, head on over to Brooke's Bountiful Kitchen.