Boston Cream Pie (American)

Although the name suggests otherwise, Boston cream pie is not a pie, but a cake consisting of two layers of sponge cake which are filled with a rich vanilla custard, while the whole thing is finished with a chocolate glaze, or in some cases, with sprinkled confectioners' sugar. It was named a pie because the first versions were baked in pie tins, which were more common than cake pans in the mid-19th century. The inventor of the Boston cream pie is a French chef named Sanzian, who worked in the Parker House, a hotel that claims to have served the dessert since its opening in 1856.

Vanilla Cake:
1½ cups cake flour
¾ cup all-purpose flour, unbleached
1 cup granulated sugar
1 tsp. baking powder
¾ tsp. baking soda
¾ tsp. sea salt
¾ cup butter (1½ sticks), softened
2 large eggs
⅔ cup Greek yogurt (sour cream or buttermilk can be substituted)
½ cup milk
2 tsp. pure vanilla extract

Pastry Cream Filling:
6 large egg yolks
½ cup granulated sugar
¼ cup cornstarch
½ tsp. sea salt
1½ cups milk
1 tsp. pure vanilla extract

Chocolate Glaze:
½ cup heavy cream
4 oz semi-sweet chocolate or chocolate chips
¼ cup corn syrup
1 tsp. pure vanilla extract

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3), mist two 9" cake pans with non-stick spray, and line them with circles cut from parchment paper.

Vanilla Cake:
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.

Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).

Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.

Add the yogurt, milk, and vanilla.

Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.

Divide the batter equally between the prepared pans, and bake for 22 to 28 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.

Cool completely before filling and glazing.

Pastry Cream Filling:
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.

Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.

Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.

Cook the pastry cream, whisking, until thickened.

Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.

Press a layer of plastic wrap directly onto the surface, and refrigerate for at least 2 hours.

Chocolate Glaze:
Heat the cream in a small pot over medium low heat, until simmering.

Pour the hot cream over the chopped chocolate (or chips).

Whisk in the the corn syrup and vanilla until smooth.

Drizzle while warm.

Assembly:
Place one (fully cooled) Vanilla Cake layer on a serving plate.

Spread the Pastry Cream filling all over the cake in an even layer.

Top with the remaining Vanilla Cake layer, and drizzle with Chocolate Glaze.

Serve immediately.