Boston Cream Pie with Fresh Raspberries
Submitted by rosekassam
A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.
YIELD
1 piePREP
3COOK
30 minREADY
4 hrsThis is Boston cream pie for people who want to go all the way.
Four rounds of delicate genoise sponge get layered with a luscious white chocolate pastry cream made from real vanilla bean, egg yolks, and chopped white chocolate melted right into the custard.
The cake itself is a proper French genoise: eggs and sugar warmed over simmering water, then whipped until tripled in volume before folding in flour and melted butter. Light as air with a tender, golden crumb.
The whole tower gets drenched in a semi-sweet chocolate ganache that drips down the sides and sets into a glossy, snappable shell.
Fresh raspberries crown the top, their tartness cutting through all that chocolate and cream richness.
This is a project, not a quick bake. Budget about 4 hours including chilling time. But the result is something truly spectacular.
Chef Tips
- The pastry cream can be made a full day ahead. It actually sets up better with an overnight chill.
- Warm the eggs over simmering water before whipping. This is what gives the genoise its incredible volume and feathery texture.
- Let the ganache cool slightly before pouring over the cake. Too hot and it runs right off; slightly thickened and it coats beautifully with those elegant drips.
- Press plastic wrap directly onto the surface of the pastry cream while it chills. No skin, no waste.
Ingredients
Directions
PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil.
Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain.
Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined.
When the milk comes to a boil, slowly whisk half of it into the egg mixture.
Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes.
Add the chopped white chocolate and the butter, and continue mixing until both melt.
Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream.
Refrigerate until well chilled, at least 1 hour.
This may be made one day in advance.
GENOISE CAKE: Position a rack in the center of the oven and preheat to 350℉ (180℃).
Line the bottoms of two 13½ x 13½-inch baking pans with parchment or waxed paper.
Lightly butter the parchment.
Flour the pans lightly, shaking off any excess.
In the 13½-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar.
Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm.
Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks.
Scrape the batter into a large bowl and sift the flour on top of it.
With a rubber spatula, partially fold the flour into the mix.
Gently fold in the melted butter.
Divide the batter between the prepared pans.
Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack. GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth. ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.
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