Oct 24, 2011

Boston Cream Pie

I don't like Bobby Flay. I might be offending a lot of people, but I just don't like him. It started when years ago I saw a competition on Iron Chef (the Japanese one) between Morimoto and Bobby Flay. He was so cocky during that competition!! I was so happy when he lost.

When he comes on tv, I change the channel. He just annoys me. One day though, I did watch an episode of Throwdown with Bobby Flay. This is a show where he goes around and challenges people on what they're famous for (see what I mean about cocky!!) In this episode, he was challenging Eunice Feller from Bread and Chocolate on her Boston Cream Pie. She made quite a spectacular looking Boston Cream Pie, nothing like what I saw before. Sadly, she didn't win.

After seeing that episode, I wanted to make her Boston Cream Pie. I went to Food Network and read the reviews on her Boston Cream Pie, but the reviews weren't very good. I finally decided to swallow my pride and make a Bobby Flay recipe. I used his boston cream pie recipe, but I used Eunice's method.

Mine is not as pretty as Eunice's, but it tastes great!! I made this cake for a friend's birthday, and she loved it!! The cake is really good, I was surprised and nervous about the cornmeal in the recipe, but it's a nice addition. The pastry cream was also very yummy!! Overall the cake was really good. So...maybe there's a reason why this Flay dude is so cocky. I don't know though, I still don't like such an arrogant man.

Boston Cream Pie
adapted from Bobby Flay and Eunice Feller

Butter Cake
1/2 cup whole milk, at room temperature
4 large eggs, at room temperature
1 vanilla bean, split and seeds scraped
1 1/2 teaspoons pure vanilla extract
1 teaspoon bourbon
1 3/4 cups cake flour minus 2 tablespoons flour
2 tablespoons yellow cornmeal
1 1/2 cups pure cane sugar
2 teaspoons baking powder
1/4 teaspoon fine sea salt
2 sticks unsalted butter, cut into pieces and slightly softened

1. Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottom with a round of parchment paper and spray the round too.

2. Whisk together the milk, eggs, vanilla bean seeds, vanilla extract and bourbon in a measuring glass and set aside.

3. Put the flour, cornmeal, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Add the butter, piece by piece and beat until the mixture looks like moist crumbs. Beat in all but ½ cup of the milk mixture then increase the mixer speed to medium and beat the batter until smooth and fluffy, about 1 minute. Add the remaining 1/2 cup and beat for 30 seconds longer. Scrape the batter into the prepared pans evenly and bake on the middle rack until a skewer inserted into the center of each cake comes out with a few moist crumbs, 20 to 25 minutes. 4. Remove the pans to a baking rack and let cool in pans for 10 minutes. Flip onto the rack, remove the parchment then turn each cake top side up. Let cool completely.

Vanilla Bean-Bourbon Pastry Cream
1 1/2 cups whole milk
1/2 cup heavy cream
1 vanilla bean, split and seeds scraped
6 large egg yolks ½ cup pure cane sugar
1/4 cup cornstarch
3 tablespoons cold unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
2 teaspoons bourbon

1. Combine milk, cream, vanilla bean and seeds in a medium saucepan and bring to a simmer over high heat.

2. Slowly whisk the hot milk into the egg mixture to temper then return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.

3. Remove from the heat, remove the vanilla bean and whisk in the cold butter, vanilla and bourbon until smooth. Scrape into a bowl and let sit for 5 minutes before spreading on the cake layers.

Chocolate Glaze
3/4 cup heavy cream
3 tablespoons light corn syrup
6 ounces best quality semisweet chocolate, coarsely chopped
1/2 teaspoon vanilla extract

1. Combine cream and corn syrup in a small saucepan and bring to a simmer over medium heat.

2. Put the chocolate in a medium bowl, pour the hot cream mixture over and let sit 30 seconds. Gently whisk until smooth, stir in the vanilla…Let cool until slightly thickened.


1. Place the cooled cake on a cake round. Trim the top of the cake and hollow out the middle of one of the cakes to hold the pastry cream.

2. Cut the trimmed cake into big chunks and set aside. Spread a thin layer of pastry cream on the whole cake. Place the hollowed out cake on top of the pastry cream. Fill the hollow area with pastry cream. Pile the cake pieces on top of the pastry cream. Pour warm ganache over the entire surface until covered. Let the cake rest for 2 to 3 hours before serving.


Quay Po Cooks said...

I like how you put the piece of cake back on top and create a design for it. Nice.

kk said...

Thank you, Quay Po!

Anonymous said...

..wow. i just wanted to confirm that you actually put the pastry cream on the cake while it was still warm? and ive seen on other blogs there have been issues recreating the method used at bread and chocolate, where the cake cant support the weight of the filling and chocolate and basically bursts open... obviously yours turned out beautifully but was there any problem like that for you?

kk said...

The pastry cream was a bit warmer than room temperature when I put the cream on. I didn't have any problems with the filling being too heavy. Maybe Bobby's cake is sturdier than Bread and Chocolate's! Hope it works out for you too! =P


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