Monday, March 16
Flour's Boston Cream Pie and a Cookbook Giveaway
I have made it my mission in the last several weeks to explore local bakeries in Southern New Hampshire on the hunt for the best donuts and pastries. Unfortunately, southern New Hampshire is seriously lacking. In order to get the bakery experience I have been looking for, I have to drive further south to Boston.
I think Boston's most favorite small chain of bakeries is Flour, owned by famous pastry chef Joanne Chang. I have a little bit of a crush on Joanne's recipes, they are pretty flawless and amazing. Her bakeries serve up the best of the best, I highly recommend you stop in at one of Flour's locations next time you are in and around the Boston area. Order their famous egg sandwich, grab a couple of the homemade oreos to go, a donut or two... and a slice of their Boston Cream Pie.
Boston cream pie has always been a mystery to me, I've never quite understood why we call it a pie when clearly it's a pastry filled CAKE. For whatever the reason, it's amazing and it's no wonder we New Englander's love it so much.
Joanne has also published two amazing cookbooks, the first being Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe and the other Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweet & Savories. These books contain the recipes to Flour's most famous baked goods. They are must own books.
Today, I am giving away one copy of Joanne's first book as well as teaming up with my favorite bloggers to give one lucky winner a copy of each of their favorite cookbooks (12 books in total!). So I suggest you enter to win!
Flour's Famous Boston Cream Pie
Recipe adapted from Joanne Chang book, Flour, Too: The Indispensable Recipes for the Cafe's Most Loved Sweet & Savories
For the cake:
4 Eggs separated ( you'll need 4 egg yolks and 3 egg whites in total)
1 cup granulated sugar
3/4 cups cake flour
1/4 tsp kosher salt
For the soaking liquid:
1/3 cup freshly brewed coffee
1/3 cup granulated sugar
For the Pastry Cream:
1 3/4 cups whole milk
1/2 cup granulated sugar
1/4 cup cake flour
1/4 tsp kosher salt
1/2 tsp vanilla bean paste
For the Chocolate Ganache:
2/3 cup dark chocolate chips
1/3 cup heavy cream
Preheat oven to 350 degrees.
In the bowl of your electric mixer, using the whisk attachment mix egg yolks, 1/4 cup of the sugar and your salt together on high for about 6 minutes, or until it has doubled in volume.
Scrape egg yolks into a separate mixing bowl and set aside.
Thoroughly wash mixing bowl and whisk attachment so it is spotless.
Add in 3 egg yolks and whip on high speed until soft peaks start to form.
Slowly pour in the rest of the sugar while mixing it on high.
Once the egg yolks become glossy and stiff, stop mixing.
Carefully fold egg yolks into the egg whites, once combined, slowly and carefully fold in flour.
Spread batter carefully on a parchment lined baking sheet with high edges, that measures about 11x17 inches.
Bake for about 10-15 minutes until the cake is golden and appears dry. (Rotate pan at about 6 minutes)
Remove cake and allow to cool in pan for about 10 minutes.
Using a sharp knife carefully cut the cake into thirds.
In a small bowl mix coffee and sugar together for the soaking liquids. Once sugar has dissolved, brush cake slices until they seem evenly "soaked.
Set cake aside, and prepare you pastry cream.
In a sauce pan, heat milk until scalded (just until it starts to bubble around the edges of the pan, not a boil).
Mix sugar, flour, salt and vanilla bean paste into the scalded milk and carefully and slowly while whisking constantly add in the eggs one at a time. Whisk until smooth.
Return to heat and constantly whisk until the mixture has thickened to a pudding consistency.
Remove from heat and allow to cool slightly.
Carefully transfer one cake slice to your serving dish. I used two large spatulas to help transfer the cake.
Spread 1/2 of the pastry cream over the top of the cake layer. Top with a second cake layer and spread the remaining pastry cream on the top. Place last cake later on top and place the cake in the freezer while you prepare the chocolate ganache.
To make the ganache, add chocolate and cream to a double boiler and stir until chocolate melts and the mixture is smooth.
Remove cake from freezer, and pour chocolate ganache over the top of the cake evenly coating the top and allowing it to drip down the sides just a tad.
Refrigerate cake for about an hour before serving. I found that the cake was actually best the next day when served cold.
Now to enter to win all these great cookbooks! Just follow the directions on the widget below.
Also be sure to hop on over to everyone's blog to hear a little about what cookbooks they added to the giveaway....
Savory Simple- The New Best Recipe
Foodness Gracious – A Kitchen in France
Taste, Love and Nourish – The Cook’s Illustrated Cookbook
All Day I Dream About Food – How to Cook Everything
Life’s Ambrosia – The Vegetarian Flavor Bible
The Beeroness – The Craft Beer Cookbook
Une Gamine Dans La Cuisine – Baked Explorations
A Brown Table – Dominique Ansel: The Secret Recipes
Very Culinary – Fresh and Light
Cooking with Books – Food & Wine: Chefs’ Easy Weeknight Dinners
Cravings of a Lunatic – Bouchon Bakery
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