In A Rut

Lately I feel like I have a surplus of energy! Maybe after working 67 hours a week, consecutively week after week, having an extra 27 hours makes a normal 40 hour work week suddenly feel so unproductive!

Gabriel and I talked about having this pie on Christmas; on Christmas, however, I wasn't feeling so productive. Now I am surely enjoying all this renewed motivation - despite long hours working, not sleeping well, and living in a constant mess from renovating!

Boston Creme Pie

(Adapted from the Food Network)

Cake
1 cup, plus 2 tablespoons cake flour
¾ cup white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
Sift together in a large bowl until incorporated and make a well in the center

Add
½ cup 2% or whole milk
¼ cup canola oil
2 egg yolks
1 teaspoon vanilla
Mix together with a handheld mixer, at least 3 minutes, until thick
Set aside

In a separate bowl mix 2 egg whites and ¼ teaspoon cream of tartar until stiff peaks
Fold egg whites into cake batter
Pour into 9" round, greased and prepared cake pan
Bake at F350°, 25 minutes, or until cake springs back to the touch
Transfer to wire rack and let cool

Orange Pastry Cream
(May be made up to 24 hours in advance)

Bring 2 cups, 2% or whole milk to a boil over medium heat
Remove from heat

Add:
¼ teaspoon vanilla extract
Rind from one small orange
1 half orange, whole
Let soak in warmed milk for 10 minutes

Meanwhile beat 6 egg yolks and ¾ cup white sugar until light and fluffy
Add ¼ cup cornstarch and continue to beat until mixture leaves a trail when removing beaters
Slowly add milk mixture to eggs and whisk vigorously until mixture is well incorporated and frothy
Strain mixture back into saucepan, over medium heat stirring constantly until mixture thickens and is at a slow boil
Remove from heat and stir in 1 tablespoon butter
Transfer mixture to a bowl and cover in fridge until set (minimum 1 hour)

Glaze
Bring ¾ heavy cream to a boil
Remove from heat and pour over 8oz. of finely shredded or chopped chocolate
Stir until melted

Finalè

Slice cake in half, and trim top of cake until level
Beat pastry cream until smooth and top one cake layer evenly
Place second half of cake over cream
Pour warm glaze over cake and allow to drip down the sides
Store in refrigerator

One year ago: Sweet Comforts, Candy Bar Pizza
Two years ago: Eat More Fruit, Pear Tartlette


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