What a whirlwind the last few days have been. Miami was HOT! It was so much fun to finally meet so many of the bloggers I have followed for a long time. I will give you a fun recap of my trip on Thursday. In the meantime, I might just sleep until then. I had to get up at 3:30 am for my flight to Miami, and from then on it was downhill in the sleep department. I really do not know how people travel for work all the time, and only sleep a few hours a night. I just can not function that way.
To start the week off, let’s eat some sugar. I have always wanted to make a Boston Cream Pie. There is just something about the pastry filling, and the chocolate ganache that sucks me in. I do not often make layer cakes of any kind, in fact I do not think there is one even on this blog. So this was kind of necessary. My family went nuts for this dessert. My husband was happy I made something that wasn’t only chocolate, and my 9 year old just loved it.
Boston Cream Pie is a light sponge cake that has a layer of pastry cream in the center, and then is topped with a smooth chocolate ganache. I used the same pastry cream recipe I use in my eclair recipe (coming soon). My husband is the connoisseur of all things vanilla and creamy, and he raves about it. He will eat it straight from the bowl with a spoon if there are any leftovers. So I figure why mess with it. The only problem with this recipe is the waiting. The cake and the filling need time to chill and firm up before you assemble. If we could find a way to omit that step, and just start eating right away it would be perfect 🙂
**I have an ongoing relationship with Imperial Sugar for recipe development.