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Boston Cream Pie With Fresh Raspberries

Boston Cream Pie With Fresh Raspberries is built on Milk C Cornstarch and Vanilla Bean Split Lg Egg Yolks. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 1

Method (preview)

1. 1

   Sugar 2 tb Unsalted butter

2. 2

   PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil.

3. 3

   Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain.

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   Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined.

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   When the milk comes to a boil, slowly whisk half of it into the egg mixture.

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   Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes.

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   Add the chopped white chocolate and the butter, and continue mixing until both melt.

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   Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream.

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   Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.

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    GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F.

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    Lightly butter the parchment.

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    Flour the pans lightly, shaking off any excess.

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    In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar.

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    Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm.

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    Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks.

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    Scrape the batter into a large bowl and sift the flour on top of it.

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    With a rubber spatula, partially fold the flour into the mix.

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    Gently fold in the melted butter.

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    Divide the batter between the prepared pans.

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    Bake the cake for 12 to 15 minutes until golden.

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    Cool the cakes in the pans set on a wire rack.

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    GANACHE: In a saucepan over high heat, bring the cream and water to a boil.

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    Place the chocolate in a medium bowl.

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    Pour the boiled cream over the chocolate.

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    Allow it to melt for a few minutes, then whisk until smooth.

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    ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake.

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    Leave the circles in place until you're ready to use them, but lift off the scraps of cake from the pan and discard them.

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    Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter.

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    Evenly spread one-third of the pastry cream over this layer.

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    Top with another cake layer.

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    Spread one-third of the pastry cream over this layer.

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    Repeat once more and top with the final layer of sponge.

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    Refrigerate until ready to serve.

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    When you're ready to serve the cake, remelt the ganache over a double boiler.

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    Top the cake generously with the ganache so that it drips down the cake sides.

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    Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake.

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    Garnish the cake with fresh raspberries.

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    Reprinted from the Godiva Chocolate website: http://www.godiva.com