Recipe(tried): Boston Cream Pie FIling (Pastry Cream) and Chocolate Ganache -I hope you will enjoy it.

BBMAE:
Good Evening. I will post the filling recipe for you. All it is is pastry cream. I will post the chocolate ganache for you as well. If you rather have a less expensive chocolate glaze post back for the recipe.

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BOSTON CREAM PIE FILLING (PASTRY CREAM)

3/4 cup milk
1/2 cup heavy whipping cream
6 tablespoons granulated sugar
2 tablespoons cornstarch (If you feel your corn starch is rather old add 1/4 tsp more)
1/8 teaspoon salt
2 large egg yolks, lightly beaten
1 teaspoon vanilla.

Pour milk and cream in saucepan.

Then in a bowl thoroughly mix sugar, cornstarch, and salt. Now pour this concoction into the saucepan. Stir in the egg yolks.

Cook over medium heat stirring from time to time. When it begins to show bubbles at the pan rim stir continuously until it begins to thicken and continue cooking for 30 seconds after coming to a full boil. Remove from heat.

Stir in the vanilla. Now place a piece of plastic wrap over top with a few holes or slits in it directly on TOP of the pastry cream. Cool for approximately 30-45 minutes or cool in refrigerator.

When ready, slice your cake layer in half to make two layers. Spread pastry cream within 1/2-inch from outer diameter.

Before you are ready to apply the chocolate ganache or glaze apply a thin coating of custard around the outer diameter first. Now apply the ganache by pouring the chocolate slowly over the top guiding it with a off-set spatula if you have one.

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CHOCOLATE GANACHE:

BB, After you try this recipe feel free to alter these two ingredients to your satisfaction There are no set rules as too their relationship that is with-in reason.

It is warm out this spring so do a 50% chocolate/50% heavy whipping cream relationship - 5 oz chocolate and 5 oz of cream will suffice for a 8 inch or a 9 inch cake (5 oz of cream is 1/2 cup plus 2 tablespoons).

Heat heavy whipping cream until boiling. Remove from heat and stir in chopped-up semi-sweet chocolate or bittersweet chocolate, the chocolate will melt. If it doesn't melt, just reheat on low flame for a minute or so until chocolate is melted. Cool slightly but it should still be pourable. Pour over the cake.

I must tell you to buy the best chocolate you can afford to buy.

Good luck & have a nice day.
~Chef Dunask.