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Boston Cream 03

Boston Cream 03 is built on Plus Granulated Sugar, Milk Scalded, Vanilla Extract Divided, Cake Flour, and Butter Or Margarine Melted. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/4 cup
• 2 cup
• 1 1/2 tsp
• 1 cup
• 6 tbsp
• 1 cup
• 6 oz

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Grease and flour two 9-inch cake pans.

3. 3

   Cook, whisking, until mixture boils and thickens.

4. 4

   Stir in 1/2 teaspoon vanilla extractj chill.

5. 5

   With mixer, beat eggs, 3/4 cup sugar, and remaining extract. Fold flour, remaining cornstarch, and butter/margarine into egg mixture.

6. 6

   Pour into pans. Bake 30 minutes until cakes spring back. Unmoldj cool completely.

7. 7

   With mixer, beat 1/2 cup heavy cream with remaining sugar until soft peaks form.

8. 8

   Whisk chilled pastry cream until smooth.

9. 9

   Gently fold in heavy cream.

10. 10

    In saucepan over low heat, melt chocolate and remaining heavy cream until smooth. Spoon over cake. Chill 1 hour.