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Boston Cream Pie Trifle

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Equipment

  • 4-6 4 Ounce Glass Jars or Glasses

Ingredients
  

Hot Milk Sponge Cake

  • 90 Grams of All Purpose Flour ¾ Cup
  • 30 Grams of Cake Flour ¼ Cup
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Kosher Salt
  • 140 Grams of Granulated Sugar 1/2 Cup + 3 Tablespoons
  • 2 Large Whole Eggs
  • 1 Teaspoon of Vanilla Extract or Vanilla Bean Paste
  • 120 ml Whole Milk ½ Cup
  • 57 Grams of Unsalted Butter 4 Tablespoons

Vanilla Pastry Cream:

  • 66 Grams Granulated Sugar ⅓ Cup ⅓ Cup
  • Pinch Kosher Salt
  • 1 Tablespoon + 1 Teaspoon of Cornstarch
  • 3 Large Egg Yolks
  • 240 ml Whole Milk 1 Cup
  • 1 Tablespoon Unsalted Butter
  • 1 Teaspoon Vanilla Extract or Vanilla Bean Paste

Chocolate Glaze:

  • 114 Grams of Semi Sweet Chocolate 4 Ounces
  • 120ml Heavy Cream ½ Cup
  • 2 Tablespoons Light Corn Syrup

Instructions
 

Hot Milk Sponge Cake:

  • Butter the bottom and sides of a 13" x 9" pan. Line the pan with parchment paper so it hangs over the long sides.  This will assist you in removing the caake when done,
  • Preheat your oven to 350℉.
  • In a small bowl combine the all purpose flour, cake flour, baking powder and salt. Set aside.
  • Combine the milk and butter and heat until the butter is melted and the mixture reaches a temperature of 140℉.
  • In the bowl of an electric stand mixer, or a large bowl if using a hand mixer, place the sugar and eggs. Using the whisk attachment beat for 3-4 minutes until lighter in color and about tripled in volume.
  • Sift the dry ingredients into the egg/sugar mixture and beat on low until everything is combined. Scraping the bowl as necessary.
  • With the mixer running on low spead, gradually add the hot milk/butter and mix until combined.
  • Scrape the bottom and sides with a rubber spatula to insure that ll the ingredients are combined.
  • Pour the batter into the prepared pan and bake for 12-14 minutes or until the top is a light golden brown and the top springs bal when gently pressed.
  • Remove the cake from the oven and place the pan on a rack to cool.

Vanilla Pastry Cream:

  • Place the sugar, salt and cornstarch in a saucepan and whisk well to combine.
  • Add the egg yolks and whisk until the mixture is smooth and combined, about 1-2 minutes.
  • Gradually pour in the milk and whisk until all ingredients are combined.
  • Place the pot over medium heat and whisk the mixture. Occasionally scrap the bottom of the pan with a spatula to make sure the pastry cream does not stick to the bottom as it thickens.
  • The mixture will begin to thicken. Continue whisking until you see bubbles break the surface. Continue whisking for about a minute, while it is bubbling. This will activate the thickening power of the cornstarch.
  • Remove from the heat and add the butter and vanilla extract. Mix until the butter is melted.
  • Pour the mixture through a mesh strainer into a bowl.
  • Place a piece of plastic wrap directly on the pastry cream and refrigerate at least 2 hours, ideally overnight.

Chocolate Glaze:

  • Add the chocolate, heavy cream and corn syrup to a heat safe bowl and place it over simmering water. Allow the chocolate to start to melt. Whisk until smooth.
  • Place the glaze in a microwave safe pitcher. If it begins to set before you are able to use it you can heat in the microwave until it becomes a pourable consistency. Heat in 10 second intervals.

Assembly:

  • Using a round cookie cutter,cut a pieces of cake the size of the opening of your container.
  • To make it easier to layer te pastry cream, i like to use a pastry bag. BUt you can also spoon it into the container.
  • Create layers of cake and pastry cream, starting and ending with cake. For the small mason jars I used 2 layers of cake and one of pastry cream. For the wine glasses I used 3 layers of cake a 2 of pastry cream.
  • To finish, pour a thin layer of chocolate glaze over the top. I garnished with crispy chocolate pearls.