Boston Cream Pie
I asked J what he would like for a 4th of July dessert. I heard, "Boston Cream Pie." It's not necessarily summery but it's an Americans. So, I guess it would be alright. I made Boston Cream Pie some years ago. Although I followed a recipe from our trusted Cook's Illustrated, I remember the result was so-so - a little dry and coarse yellow sponge didn't unify with pudding-like custard cream neatly, and chocolate glaze didn't spread well. This time I made those three components of Boston Cream Pie by adapting the best recipe I have for each separately. It's such a simple cake with basics; a best-of-breed approach seemed for me to work here.
For custard cream, there was none of recipes that I could think of other than one I adapted for custard cream tart with caramelized apple. The super rich, milky custard cream was a winner! I can simply eat the cream itself with a spoon.
And for chocolate glaze, I came back to Cook's Illustrated's Boston Cream Pie recipe. I mixed 60 % and 70% cacao chocolate in half and half. I reduced corn syrup in half, and poured the glaze immediately after stirring chocolate until melting it, without 5 minute waiting time.
The consistency of glaze was just right!
I chilled the cake until a dessert time, for about three hours. The chocolate glaze and cream were set and easy to slice.
In short, YUM! However, perhaps the Kirschwasser was a little strong although it got more smooth next day. Brandy or orange-based liqueur could be a substitute. On the other hand, I could tap more syrup into the cake to make it moister. So, I would use more syrup that would be made less liqueur next time. That could be my ultimate Boston Cream Pie! I am almost there!
