Boston Cream Pie

This process is what we called building recipes:
For the Cake: 
Vanilla Sponge Cake
Preheat oven to 180 Celsius

Ingredients: 
4 Large Eggs in room temperature
400g Caster sugar
8fl oz Milk
113g Butter
1 Tablespoon Vanilla Extract
260g Plain Flour
2 teaspoon Baking Powder
2g 1/4 tsp salt

Method: 
In a bowl of your stand mixer whip the eggs on high speed with the whip attachment until foamy, and gradually start adding in your sugar very slowly. Allow to beat for 5 minutes to reach the ribbon stage, so in the meantime you can heat your milk and butter together in the microwave and reserve. Sift all your dry ingredients together.
When the egg/sugar mixture is very light in color, very thick run a spatula to the mixture and it make a ribbon effect or a 8 figure pattern on the mixture meaning you achieved the ribbon stage.
Pour all your dry ingredients at once with mixer TURN OFF... so you do not have a flour shower all over your kitchen. Low speed mix then gradually go up to a higher speed until its all incorporated. 
Prepare your Liason method, milk butter mixture. Add 2 cups of cake batter into separate mixing bowl with your liquids ( milk/butter) and whisk it all together. Then proceed to add this liason to the original cake batter in your stand Mixer. Add Vanilla extract last and pour into prepared pans. Use 2 thick 8" round pan with pan greased or cooking spray lined with parchment paper. 
Bake it for 35-40 minutes Until its Done!

Vanilla Custard Filling:
16 oz Whole Milk 
1 Fresh Large Egg
2 Fresh Large Egg yolks
100g Caster Sugar
40g Cornstarch
1 Vanilla Bean or 1 Tablespoon Vanilla Extract
42g Butter


In a large pot heat your milk and remaining sugar and vanilla bean bring to boil.
Place your whole egg, yolks, cornstarch, and 2 tablespoon of caster sugar in a medium bowl whisk out vigorously until smooth no lumpy.
Once the milk brings to boil you will remove it from the heat and pour half of the mixture into your egg, cornstarch and sugar mixture then whisk to combine. Put a dump towel under your bowl to avoid slipping when pouring and whisking your mixture. This is what we called " Tempering the eggs "  you must do this step otherwise you will end up having a scrambled egg for breakfast lol. OK once you have brought the egg in its temperature. You can now bring it back to pour the halves mixture into the stove into a high heat and stirring it constantly.When it is thickened then you have created your custard. Discard the vanilla bean and add your butter stirring until it is melted. Using your mesh strainer you will pour your custard to get out any cook eggs or lumpy remains. By pouring your custard use a shallow dish and spread all over then cover it with your glad wrap right into the surface to avoid the skin then getting it straight to your fridge.
This will ensure you are safe from any danger that can be caused from this type of egg rich and dairy custard from entering the danger zone. Can be stored in a container for 1 week in the fridge.

SIMPLE GANACHE:
12 oz  Thickened Cream
12 oz (350g) Semi Sweet Chocolate I use Plaistowe Nestle Dark Chocolate 40% cocoa.
Method:
In a large mixing bowl reserve the chopped baking chocolate while you boil the heavy cream either in the microwave or in a saucpot.
Immediately pour the boiling cream over the chocolate in the bowl and whisk to melt and smooth.
Store at room temperature for 1 day or in the fridge for up to 2 weeks.

ASSEMBLY:
2 CAKE LAYERED COOLED 
CUSTARD FILLING 
SIMPLE GANACHE
WHITE CHOCOLATE MELTED for webbing decoration.

1. Place your first layered caked
2. Filled them with your vanilla custard all over the cake make sure you place them on the middle to avoid spills when the second layered has been put on.
3. Place your second layered then pour your simple ganache make sure you warm them to drizzle on the middle then use spatula to spread to side let them dripped the glazed on the sides.
4. Melt your white chocolate using you paper cone bag cut the tip on it and start webbing on the middle  in circles. Then using your spatula form a slice on each line on your webbing to look like a spider web.

you can transferred it to your cake stand to look well presented cake.

ENJOY EVERYONE :)

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