Ultimate Boston Cream Pie (Print Version)

# Ingredients:

→ Pastry Cream

01 - 100 g granulated sugar
02 - 1/4 tsp fine sea salt
03 - 30 g cornstarch
04 - 5 large egg yolks
05 - 500 ml whole milk, divided
06 - 30 g unsalted butter
07 - 1 tsp pure vanilla extract

→ Sponge Cake

08 - 190 g all-purpose flour
09 - 1 1/2 tsp baking powder
10 - 1/2 tsp fine sea salt
11 - 4 large eggs
12 - 200 g granulated sugar
13 - 1 tsp pure vanilla extract
14 - 120 ml whole milk
15 - 55 g unsalted butter

→ Chocolate Glaze

16 - 120 ml heavy cream
17 - 2 tbsp light corn syrup
18 - 120 g bittersweet chocolate, chopped

# Instructions:

01 - Combine granulated sugar, fine sea salt, and cornstarch in a medium mixing bowl.
02 - Whisk in egg yolks and 60 ml milk until smooth and fully blended.
03 - Gently heat the remaining 440 ml whole milk in a saucepan over medium heat until steaming but not boiling.
04 - Gradually whisk the hot milk into the egg mixture to avoid curdling, then return mixture to the saucepan.
05 - Stir constantly over medium heat until the mixture thickens and bubbles, about 5 minutes.
06 - Remove from heat. Stir in unsalted butter and vanilla extract. Strain through a fine-mesh sieve into a clean bowl. Place plastic wrap directly on the surface and chill for at least 2 hours.
07 - Preheat oven to 175°C. Grease and line two 20 cm round cake pans with parchment paper.
08 - Whisk together all-purpose flour, baking powder, and fine sea salt in a medium bowl.
09 - In a large bowl, beat eggs and sugar until the mixture is thick and pale, forming ribbons when dropped from the whisk. Mix in vanilla extract.
10 - Gently fold the flour mixture into the egg mixture using a spatula or mixer on low speed just until combined.
11 - Heat milk and butter together until the butter is melted and mixture is hot. Add to the batter and stir until smooth.
12 - Divide batter evenly between prepared pans and bake for 22–25 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
13 - Allow cakes to cool in pans for 20 minutes, then invert onto wire racks and cool completely.
14 - Place one cake layer on a serving platter. Spread pastry cream evenly over the top. Position the second cake layer and press gently to secure.
15 - Heat heavy cream and corn syrup in a saucepan until steaming. Pour over chopped bittersweet chocolate in a heatproof bowl. Let stand 5 minutes, then stir until smooth and glossy.
16 - Pour the chocolate glaze over the assembled cake, letting it gently cascade over the edges. Chill until the chocolate sets before slicing.

# Notes:

01 - Allow sponge cakes to cool fully before assembling to prevent pastry cream from melting.
02 - For precise slices, dip a knife in hot water and wipe clean between cuts.
03 - Chill assembled cake to allow chocolate glaze to set for optimal texture.
04 - Bittersweet chocolate may be substituted with semisweet for a milder glaze.
05 - For enhanced pastry cream, infuse milk with a split vanilla bean before combining.

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