Vanilla Custard Pastry Cream Recipe:
2 cups whole milk
4 large egg yolks
1/2 cup white sugar
1/3 cup all-purpose flour, sifted
2 Tablespoons butter
2 teaspoons pure vanilla extract
How To Make Vanilla Pastry Cream:
Scald milk, being careful not to boil, set aside while whipping the yolks and sugar. In a medium-size bowl, beat egg yolks and sugar together with a mixer until pale and thick.
Add white flour and continue whisking. Very slowly, beat hot milk into eggs being careful not to curdle. Pour back into the pan and cook until thick, stirring constantly. Bring to a boil then turn heat to low.
Cook on low for about 2 minutes, stirring constantly. Stir in butter and vanilla. Turn off heat. Let cool, placing plastic wrap on top and refrigerate for 2-4 hours. Makes plenty to fill a Boston Cream Pie.
Chocolate Ganache Icing Recipe:
1 1/2 cups heavy cream
3 cups mini semi-sweet chocolate chips
How To Make Chocolate Ganache:
Over low heat, scald the heavy cream. Add the mini chocolate chips, and whisk to melt. Let cool at room temperature long enough to spoon or drizzle.
Chill to spread or pipe. The chocolate ganache will firm up the cooler it becomes.
If needed, level the basic yellow cake layers with a large serrated knife so the surfaces are flat.
Place one cake layer, cut side up, on a pretty serving platter.
Spread as much of the vanilla pastry cream on top as allowable, trying to keep it from oozing out all over the sides.
Carefully place the second yellow cake layer on top, pressing down ever so slightly.
Refrigerate for an hour or so if necessary to keep the Boston Cream Pie together.
Spoon chocolate ganache over the top, allowing to drip down over the sides if desired. If a neater appearance is desired, let the ganache cool or chill slightly before spreading with an off-set spatula.
Chill the filled and frosted Boston Cream Pie for approximately 2 hours before slicing.