Boston Cream Pie

sallysbakingaddiction.com

Nona

subheading: Pastry Cream:

2 cups (480ml) half-and-half

6 large egg yolks, at room temperature

½ cup ( 100g) granulated sugar

⅛ teaspoon salt

¼ cup ( 31g) all-purpose flour ( spooned & leveled)

¼ cup ( 4 Tablespoons; 60g) unsalted butter, cut into 4 pieces

1 and ½ teaspoons pure vanilla extract

subheading: Sponge Cake:

1 and ½ cups ( 188g) all-purpose flour ( spooned & leveled)

1 and ½ teaspoons baking powder

¾ teaspoon salt

¾ cup (180ml) whole milk

6 Tablespoons ( 85g) unsalted butter

1 and ½ teaspoons pure vanilla extract

3 large eggs, at room temperature

1 and ½ cups ( 300g) granulated sugar

subheading: Chocolate Glaze:

½ cup (120ml) heavy cream

2 Tablespoons light corn syrup

4 ounces ( 113g) bittersweet chocolate, finely chopped

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