Boston cream cake is a gentle, soft and delicious cake. It consists of white biscuit, patissier cream and chocolate glaze. I really want you to try this pleasure.
glass of 250 ml
2 molds with a diameter of 20 cm
Cream patissier
500 ml of milk
6 egg yolks
0.5 cups of sugar if you add white chocolate if not then 3/4 cup
a pinch of salt
2 tbsp flour
50 g of sludge oil, cut into pieces I had melted
Vanilla extract 1 ½ tsp. or vanilla sugar
125 g of white chocolate (optional)
biscuit:
1 1/2 stacks. flour
1 1/2 stacks. sugar if you decide to put white chocolate then 1 glass
3 large eggs
3/4 stack. milk
80 g of sink. butter
1 1/2 tsp. baking powder
A pinch of salt
1½ tsp vanilla extract
Ganache:
100 ml. cream 33-35% fat
100 g of dark or milk chocolate, ground
First we prepare the cream. In a small sauter, heat the milk
In the bowl, mix the yolks, sugar, a pinch of salt and flour until a homogeneous mass
Pour a thin trickle half the norm of hot milk, quickly and thoroughly mix
Return to saucepan
Cook with continuous stirring until the cream thickens on low heat.
How to boil cook for 1 minute, so that the flour is brewed and disappeared floury flavor
Remove from the plate and add butter
Add white chocolate if desired
Then vanillin
Pour into a large bowl, cover it with a film and put it in the refrigerator
Prepare the biscuit. Mix flour, baking powder and salt. Sift 2-3 times
Milk and butter bring to a boil
Remove from heat, add vanillin, close lid and put aside
Eggs with sugar beat on a high speed mixer for 5 minutes
Remove the bowl from the mixer, now we will interfere with the whisk. Pour a slightly cooled milk creamy mixture, gently mix
Add gently flour and also gently stir
The bottom of 2 forms to grease with oil and to spread with a paper for a batch, it is not necessary to grease sides! Dice the dough into forms. Turn clockwise a couple of times and bake at 160 ° C for 25-30 minutes.
We check the readiness with a dry wooden skewer. Cool in forms 10 minutes
Then transfer to a grate and leave until completely cooled
The cooled cream is taken from the refrigerator and mixed until uniform
Picking up the cake
Cake cream and refrigerate for about 2 hours
Prepare the ganache. In finely chopped chocolate pour hot cream and stir ganash ready
Pour the cooled cake
To ganache lay beautiful stains before pouring ganache, hold the cake for 15-20 minutes in the freezer.
