Friday, December 4, 2015

Cream Filling and Chocolate Ganache for Boston Cream Pie

The filling I made for the Boston Cream Pie was also from a recipe I got from the Boston Cooking School Cookbook.    
And it intrigued me, enough so that I had to make it.  This was the recipe that the cookbook recommended be used as a filling for the cake.   
And you know what, it was perfect.   I would never have used bread flour as the thickener, I would have thought it would make it not as creamy, or something like that.   I do wish though that I had made more for the cake, and next time I will make more.  

But for now, here's the recipe. 

Recipe: Cream filling
2/3 cup sugar
1/3 cup bread flour
1/8 tsp. salt
2 cups scalded milk *
1 teaspoon vanilla extract
or 1/2 tsp. lemon extract
2 eggs or egg yolks

Mix dry ingredients. Add scalded milk gradually. Cook 15 minutes in double boiler, stirring constantly until mixture thickens, and after wards, occasionally. Add eggs, slightly beaten, and cook three minutes. Cool and flavour. For a thicker filling use 1/2 cup flour.
* I used some Half and Half for the filling, cause I had a quart sitting in the fridge.  


I also referenced the Chocolate Ganache I used to pour over the cake.  
It's so dead easy, really, it is.  

Recipe:  Chocolate Ganache 
1 cup Heavy Whipping Cream
8 oz. Bakers Semi-Sweet Chocolate, broken or cut into chunks

Heat the cream to almost boiling, then pour over the chopped up chocolate,
let sit for a few minutes then whisk the softened chocolate and cream together.
  Place in fridge for a couple of minutes or let sit on counter for 20 or so minutes to firm up a little, pour over cake.

I use this recipe for Ganache when I want a decadent filling for truffles or as a quick pour over on a cake, you can even whip it up and use it to 'frost' a cake.  

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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