Recipe of the Week: Boston cream pie for reader’s choice

Boston creme pie is moist and velvety. The cream is smooth and the chocolate adds bitterness to tie the whole dessert together. Courtesy photo

This week’s recipe was based on a reader’s email that I received over the weekend. The email stated, “I love Boston creme pie, but I don’t have a recipe and I was wondering if you had one and would share it with all?”

This recipe is great and reminds me of the first time I had Boston creme pie, and that’s what cooking is all about — bringing you back to a favorite memory. I was really inspired and humbled when I received that email, saying that someone needed my help and that I could be there for the people of the valley.

Boston creme pie is a perfect bite, the cake is moist and velvety, the creme is smooth and creamy, and the chocolate adds bitterness and really ties the whole dessert together.

I ask you to keep the emails coming — I really enjoy reading them and being able to help people become more comfortable in the kitchen. I hope the anonymous reader and everyone likes this recipe and remember, best wishes from my Boston bakery — AKA my kitchen — to yours.

Recipe Level Of Difficulty: Moderate

Cody Fitchett

Yield: 8-10 Slices

Cake recipe
• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 eggs (room temperature)
• 1 cup sugar
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 tsp. vanilla extract

Preheat the oven to 350 degrees fahrenheit. Grease one 9-inch round cake pan and place parchment paper in the bottom to prevent sticking. Sift the flour, baking powder, and salt in a medium-sized bowl. In the bowl of a stand mixer, add the eggs and sugar and beat on high with a whisk attachment for 15 minutes. Take the bowl off the stand mixer, and add half the flour and slowly fold it in with a rubber spatula. If done too vigorously, over mixing will flatten the air incorporated in with the eggs and the cake will be dense. So take your time and slowly fold them in. Once half the flour mixture is incorporated, repeat the steps for the other half of the flour. Return the bowl to the mixer and add the milk, vegetable oil and vanilla extract, mixing on low to incorporate the wet ingredients. Pour batter into the greased cake pan and place in the oven for 25-30 minutes, or until a toothpick is inserted and comes out clean. When out of the oven, place cake on a wire cooling rack until completely cool.

Cream recipe
• 2 cups milk
• 1/2 cup granulated sugar
• Pinch of salt
• 2 tsp. vanilla extract
• 4 egg yolks
• 1/4 cup cornstarch
• 2 tbsp. butter

In a medium-sized pot, add the milk, half of the sugar, salt and vanilla extract and heat through until steam starts to rise from the pot. While that is “steeping,” place the egg yolks, the other half of the sugar and the cornstarch in a medium-sized bowl and whisk until combined. Once the steam is rising out of the pot, pour a third of the hot milk mixture into the egg yolks and whisk until the egg yolks have become one with the milk. Return the pot of hot milk to the stove and place on medium high heat. Pour the egg yolk mixture back into the pot and stir with a whisk, moving your whisk back and forth and scraping the bottom to ensure nothing is sticking. When the surface of the cream is bubble-free and starts to thicken — 6-8 minutes — add the butter and cook on the stove for one more minute. Pour the cream through a fine mesh strainer and into a bowl with plastic wrap directly on the surface on the cream to prevent a skim from happening. Make an ice bath, using a larger bowl than what the cream is placed in, and fill it with ice. Place the bowl of cream in the ice to cool. Let the cream cool for 30 minutes inside the ice bath before using.

Chocolate ganache recipe
• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tsp. vanilla extract

Chocolate ganache
Over a double boiler, melt the chocolate chips, heavy cream and vanilla extract; whisk until it is smooth and glossy.

Once the cake has cooled, cut it in half horizontally and place the first half on the plate you are going to serve it on. When the cream is cooled, pour the cream in the center of the cake and spread it out with a butter knife, leaving 1/4-inch from the outside.  The top layer will push down on the cream and will push it out the sides. Add the top layer and pour the chocolate ganache on top, making sure the ganache is slightly cool beforehand. Refrigerate for one hour before serving.

Cody’s tips: A double boiler is a pot filled with a quarter of the way with water and a bowl sitting on top. The boiling water produces steam, which heats the bowl and melts the chocolate.