Boston Cream Pie Swiss Roll

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: Vanilla pastry cream:

400 g (1⅔ cups) full-fat, whole milk

1½ tsp vanilla bean paste (You can also use vanilla pods. If using vanilla extract, use 3 tsp.)

5 US large/UK medium egg yolks, room temperature

100 g (½ cup) granulated sugar (You can increase the amount of sugar by a few tablespoons if you want a sweeter filling.)

42 g (5½ tbsp) cornstarch (US)/cornflour (UK)

45 g (⅓ stick ½ tbsp) unsalted butter, cubed

subheading: Vanilla sponge:

1 to 2 tbsp sunflower oil or other neutral-tasting oil of choice, for greasing the baking sheet

3 US large/UK medium eggs, room temperature

125 g (½ cup 2 tbsp) caster/superfine or granulated sugar

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

45 g (⅓ stick ½ tbsp) unsalted butter, melted

80 g (⅔ cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

¾ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ½ tsp.)

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

subheading: Chocolate ganache:

120 g (4¼ oz) dark chocolate (55 to 75% cocoa solids), chopped (I recommend a 55 to 65% dark chocolate, but you can go up to 70 to 75% cocoa solids content if you’d like the ganache to be on the bitter end of bitter-sweet.)

180 g (¾ cup) double/heavy cream

subheading: You will also need:

1 to 2 tbsp powdered/icing sugar

Directions at theloopywhisk.com

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