Friday, October 22, 2010

Boston "Scream" Pie

I scream, you scream, we all scream for a Boston Scream Pie!

You might think it’s too early to make this cake, but I haven’t decided what I’m going to serve on Halloween night so consider this cake my practice run and this blog a journal. This Boston cream pie is little bit different than the normal one. It's a chocolate/pumpkin cake filled with a spiced pastry cream.

'Boston


I’m going to save the trouble of writing what I did not like about this cake and just say that I recommend using a normal Boston cream pie recipe (i.e. vanilla cake, vanilla pastry cream and chocolate ganache topping) and just renaming it a Boston “Scream” Pie. If you really insist on decorating a Boston cream pie in a Halloween theme, might I suggest you add black food coloring to the chocolate ganache? This cake gets a 3- out of 5.



Boston "Scream" Pie: MarthaStewart.com

Ingredients for cake:
- 1 ¾ cups all-purpose flour
- ⅓ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon coarse salt
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons vegetable oil
- ⅓ cup heavy cream
- 5 ounces (1 stick plus 2 tablespoons) unsalted butter, softened
- 1 ⅓ cups sugar
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract

Ingredients for glaze:
- 8 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon light corn syrup

Instructions:
- Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottom with parchment, and butter parchment. Dust with cocoa powder, and tap out excess.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk pumpkin, oil, and cream in a medium bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and add flour mixture in 3 additions, alternating with pumpkin mixture, starting and ending with flour. Divide batter between pans, and spread evenly.
- Bake until testers inserted into centers of cakes come out clean, 30 to 35 minutes. Let cool in pans on wire racks for 15 minutes. Invert cakes onto wire racks, remove parchment, and let cool.
- Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking to combine. Pour over chocolate, and process until smooth.
- To assemble the cake: Trim top of 1 cake to create a flat surface. Reserve trimmings for another use. Place cake, cut side up, on a serving plate. Spread chilled pastry cream over cake, leaving a ½-inch border. Top with remaining cake, bottom side up, and press gently to spread pastry cream to edge. Stir chocolate glaze, then ladle over top of cake so some drips down sides. Refrigerate until chilled, at least 1 hour or, preferably, overnight.

Spiced Pastry Cream: MarthaStewart.com

Ingredients:
- 3 large egg yolks
- ¼ cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 ¼ cups whole milk
- ¼ teaspoon coarse salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- ¼ teaspoon pure vanilla extract
- ½ ounce (1 tablespoon) unsalted butter

Instructions:
- Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.
- Return mixture to saucepan. Cook over medium heat, whisking constantly, until it begins to thicken and registers 160 degrees on a candy thermometer, 1 to 2 minutes.
Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate until cold and thick, at least 1 hour (or up to 1 day).


Boston "Scream" Pie

Click here for a 'normal' Boston Cream Pie recipe.

16 comments:

Danielle said...

Well it looks festive and delicious! But boston cream pies are pretty tricky to make sometimes. Adding food coloring to the original recipe would probably be a lot easier.

Chele said...

Looks great - I've always wanted to try a Boston Cream Pie!

petit fournil de paris said...

Hm, that's weird!
I've never heard of a cake like this before. I'm feeling a bit ashamed. :/
I've heard neither from the Boston Cream Pie nor from the "Boston Scream Pie".
But I can say that the cake looks splendid and the combination of the ingredients certainly is interesting and delicious.
And I love the little pumpkins! ;)
Lovely regards,

xx, Jana from petit fournil de paris.

me :) said...

I'm not fond of spicy desserts but the presentation is stunning as usual! x

Alice said...

mmmh.. that looks very,very Yummy! Oh these little pumpkins are so cute. Thank you for the great recipe. xx, Alice :)

Eliana said...

I think this would be a perfect treat to serve on Halloween. It looks delicious.

Snooky doodle said...

wow this cake looks super delicious yummy :)

Mariel Torres said...

i believe i must try this when i got home for thanksgiving... it looks so festive!

ABowlOfMush said...

Yum I want to dive into this cake! I love Boston cream pies!! Hehe "scream" pie :)

cakeje van eigen deeg said...

it looks festive indeed! I like the pumpkin sweets you used for decoration. I think I would also prefer the original recipe.

Lucie said...

Too bad you didn't enjoy it as much as the original--but it sure looks great!

Coco Coterie said...

Vou are a genius! Delightful ~
xox Alexandra

Xiaolu said...

Sorry the taste didn't work out. I LOVE boston cream pie though. Do you have a go-to recipe?

Paris Pastry said...

@Xiaolu: Yes, this recipe is pretty great -> http://parispastry.blogspot.com/2010/05/boston-cream-pie.html

Frith said...

Is it possible to say what you didn't like about it? Because it looks and sounds delicious, I can't think what could be wrong about it!

Paris Pastry said...

@Frith: The spiced pastry cream tasted a little bland. I much prefer a vanilla pastry cream. The chocolate cake was decent enough. Not bad, but I've made far better choc cakes than this one. The pumpkin made it a little too moist for me.

Hope this helps! :)