Boston "Scream" Pie

10-12 servings


For the pastry cream:


4 extra large egg yolks

1/3 cup granulated sugar

pinch of kosher salt

2 tablespoons cornstarch

2 tablespoon all purpose flour

1 1/3 cups whole milk

3/4 teaspoon pure vanilla extract

1 tablespoon (1/2 oz) unsalted butter


In a bowl, add the egg yolks, sugar, salt, cornstarch and flour.  Whit a handheld mixer, beat on high  until it is thick and pale yellow, about 2 minutes.  In a medium saucepan, heat the milk until small bubbles appear around the edges of the pan.  Remove from the heat and gradually pour the hot milk into the egg mixture whisking constantly.  Pour the mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the corners of the pan to prevent scorching.  Cook until the mixture is thickened and begins to bubble.  Continue to cook for another minutes.  Pour the mixture into a clean bowl and stir in the vanilla.  Cover the surface with a piece of plastic wrap to prevent a skin from forming.  Cool to room temperature, then refrigerate for up to 2 days 


For the cake:


3/4 cup cake flour

1 teaspoon baking powder

1/4 whole milk at room temperature

2 tablespoons unsalted butter

3/4 cup granulated sugar

5 extra large eggs

1/2 teaspoon vanilla


Preheat the oven to 350º.  Grease and flour the bottom of one 9x2 inch round pan or line the bottom with parchment paper.  Over a medium bowl, sift together the flour and baking powder.  Set aside.  In a small saucepan, heat the butter and milk until the butter is melted.  In the bowl of a standing mixture with the whisk attachment, beat the eggs and sugar on high until lightly colored and tripled in volume, about 4 minutes.  Fold the flour mixture in 3 additions into the egg mixture.  Add the hot milk mixture all at once and fold until well combined.  Pour into the prepared pan and smooth the surface with an off-set spatula.  Bake until the top springs back when lightly pressed, about 30-35 minutes.  Let cool in the pan on a rack for 10 minutes.  Slide a thin knife around the sides of the cake.  Invert the cake, peel of the liner if using and cool right side up on the rack.


For the ganache:


3 oz semisweet chocolate

3 oz milk chocolate

6 tablespoon water

1/4 teaspoon espresso powder

pinch of kosher salt

6 tablespoons unsalted, cut into small pieces

1 tablespoon Kahlua (optional).  


In the top of a double boiler or microwave, heat the chocolate, water and espresso powder, stirring often until the chocolate is melted and smooth.  Remove from the heat and stir in the butter 2-3 pieces at a time with a rubber spatula.  Gently stir until the it is perfectly smooth.  Stir in the Kahlua if using.  Cool the ganache to 90º before glazing the cake.


Assembly:


Using a serrated knife, slice the sponge cake into 2 layers.  Place the bottom layer on a rack that is resting on a baking sheet.  Spread the chilled pastry cream on the bottom layer.  Place the top layer over the pastry cream.  Pour the ganache over the cake, spreading it gently so that it drips over the edges of the cake.  Refrigerate for up to 24 hours before serving.  Remove form the refrigerator 30-60 minutes before serving.  Enjoy!


Printed from thegalleygourmet.net