July 26, 2013
Boston Cream Pie-lets (The Cake Slice Bakers)
Well hello everyone! I am sorry that I have not been around for a while, but I have a very good reason. Sean and I moved! YAY!!! It has been a crazy hectic two weeks, but we are finally starting to settle in. I have missed my blog and cooking. Since I haven't been very good about my diet, my UC has come back in full swing. I am trying to get back on track with everything and what better way then to bake something. Well okay maybe not the smartest thing to do, but I really wanted to make this months Cake Slice Bakers cake/pie.
Remember last month I introduced the Cake Slice baking club to you all. If you don't remember let me refresh your memory. So every month us girls pick out a cake from the book we are currently baking with, then we bake it and blog about it on the 20th of every month. Well because of the move this month I couldn't bake and blog in time. I figured better late then never, right. So let's get to the important part: The Boston Cream Pie-lets.
Okay first off, I am not a big fan of pie. I just normally don't like the mixture of pudding and cake together. It's a texture thing for me. But I can honestly say I have never baked a pie myself so I went into this experience with open arms. This cake/pie was actually very easy to make in my book. The pudding set up nicely and the cakes came out light and fluffy. Sean and my son were in love with this pie and wolfed it downed. I on the other hand liked it, but it wasn't my favorite. If you like pie I think you should give this a try. PS sorry my pictures are not the best. I took them with my iPhone. It's all I had on hand. PPS can't wait to tell you all about next month's pie. It sounds delish. Also I wanna wish The Cake Slice bakers a early Happy Birthday! Take a second and look at the Cake Slice Bakers Facebook page and blogger page.
2 cups all purpose sifted flour
2 teaspoon baking powder
1 teaspoon sea salt
1 1/2 cups heavy cream, cold
1 1/4 cups sugar
2 teaspoon vanilla extract
1 vanilla bean; split half length wise and scrape seeds from pod
4 cups milk (I used 2%)
1 cup sugar
8 egg yolks
1/2 teaspoon sea salt
1/4 cup cornstarch
4 tablespoons unsalted butter, cut into cubes
1 cup heavy cream
1 cup semi-chocalte chips
Preheat oven to 350 F degrees.
In a medium bowl add 1 cup heavy cream and microwave until hot. Let sit one minute, then add 1 cup semi-choclate chips and mix well. Set aside until ganache has harden a bit.
In a medium bowl add flour, baking powder and sea salt. Mix with a whisk to ensure all ingredients are mixed well.
In a stand mixer with the whisk attachment, whip the heavy cream on high speed until soft, droopy peaks start to form. Turn speed down to medium-low, add the sugar in a steady stream and then return stand mixer to high speed until stiff peaks form. Return stand mixer on low speed and add the eggs one at a time. Then add vanilla extract. Add the flour mixture in three parts, adding the next addition as soon as the flour is incorporated. Before the flour is completely mixed in, turn off the stand mixer and mix remaining flour by hand until just incorporated. Pour batter into a 9x13 greased baking dish and place in oven. Bake for 28-35 minutes, until the cake springs back in the middle when lightly pressed. Cool the cake on a wire rack until it is room temperature.
While the cake is cooling, make the pudding. Place vanilla bean seeds and pod into a large saucepan. Add milk and 1/3 cup of sugar and place the pan over medium-low heat. Cook until the milk is hot, but not boiling. While the milk is heating, in a small bowl whisk together the yolks, remaining 2/3 cups of sugar, salt and cornstarch. Once the milk is hot, whisk a third of the milk into the yolk mixture. Pour the mixture back into the saucepan and gently cook over medium-low heat, whisking until the pudding starts to thicken and has been bubbling roughly for 1 minute. Strain the mixture through a fine mesh sieve into a clean bowl and whisk in the butter until melted.
To assemble the pie-lets, use a 2 1/2 inch round biscuit cutter or cookie cutter. Cut out 8 miniature cakes directly from the pan. With a serrated knife, cut the 8 miniature cakes in half horizontally to create a 2 layer cake. In your pudding cups, put 3 tablespoons of warm pudding into the bottom. Set the bottom half of the cake into the pudding, then spoon 3 more tablespoons of pudding. Cover with remaining half cake. Cover the pie-lets with plastic wrap and refrigerate for at least 4 hours. Once they have firmed up, place 2 tablespoons chocolate ganache over each cake. Allow the desserts to sit at room temperature for 30 minutes before serving.
Boston Cream Pie-lets will keep up for 5 days.
Recipe Adapted: Vintage Cakes Timeless Recipes