Wicked Good Boston Cream Pie

Name: Wicked Good Boston Cream Pie
Yield: Serves 8 to 10
Cuisine: US & Canada, New England, American
Ingredients: 2 cups, half-and-half; 6 , large egg yolks; 1/2 cup (3 1/2 ounces/99 grams), sugar; pinch, table salt; 1/4 cup, unbleached all-purpose flour; 4 tablespoons, cold unsalted butter, cut into four pieces; 1 1/2 teaspoons, vanilla extract; 1 1/2 cups (7 1/2 ounces/213 grams), unbleached all-purpose flour; 1 1/2 teaspoons, baking powder; 3/4 teaspoon, table salt; 3/4 cup, whole milk; 6 tablespoons (3/4 stick), unsalted butter; 1 1/2 teaspoons, vanilla extract; 3 , large eggs; 1 1/2 cups (10 1/2 ounces/298 grams), sugar; 1/2 cup, heavy cream; 2 tablespoons, light corn syrup; 4 ounces (113 grams), bittersweet chocolate, chopped fine

Desserts or Baked Goods
US & Canada
New England
American
Cakes

Appears in Cook's Illustrated September/October 1998, America's Test Kitchen TV

This triple-component dessert would deserve a revival—if only we could make the filling foolproof and keep the glaze from cracking off.

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 8 to 10

TIME 1 1/2 hours, plus 7 hours chilling and cooling

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