Recipe: Roselyn Bakery Boston Cream Pie

ROSELYN BAKERY BOSTON CREAM PIE
Makes 2 complete cakes

SPONGE CAKE

4 eggs
1/2 tsp jello lemon pudding (I'm assuming dry mix)
2 tablespoons milk powder
1 tablespoon light corn syrup
1/2 tsp salt
3/4 cup granulated sugar
1 cup soft-a-silk cake flour
3/4 tsp baking powder
2 tablespoons water
7 cups French Custard (recipe follows)
Half-recipe of Chocolate Fudge Icing (recipe follows)

Preheat oven to 375 degrees F.

Prepare lemon pudding according to directions. Combine eggs, lemon pudding, milk powder, corn syrup, sugar, and salt in a large bowl. Using a wire whip, whip for 30-35 minutes (time varies based on temperature of the eggs) until firm peak achieved.

In separate bowl, sift flour and baking powder together. Add water and flour mixture and beat at low speed. When thoroughly blended, beat at high speed for 30 seconds.

Pour batter into 4 greased 8-inch cake pans, filling each to only half full.

Bake for 25 minutes on until toothpick inserted into the center comes out clean. Cool on wire racks.

Prepare recipes for Roselyn Bakery's French Custard and Chocolate Fudge Icing, cut each recipe in half.

Once cakes have cooled, evenly spread 3 1/2 cups of custard between two layers. Ice cakes with fudge icing, and refrigerate until use.

FRENCH CUSTARD
Makes 7 cups of French custard, enough for 12 custard puffs or 12 eclairs. Makes enough for 2 Boston Cream Pies.

2/3 cup butter
1 teaspoon vanilla
3/4 cup powdered sugar
3 cups Cooked Custard (recipe follows)

Put 2/3 cup of butter in a mixing bowl. Mix at medium speed for 10-15 minutes until butter is whipped light. Add vanilla and blend in.

Add powdered sugar, start mixing on low speed until mixed in, then put on medium speed until whipped light, about 4-5 minutes.

Add cold cooked custard 1/2 cup at a time, mixing smooth after each 1/2 cup, after all the custard has been added, whip until fluffy.

COOKED CUSTARD
Makes approximately 3 cups

1 3/4 cups heavy (whipping) cream
1/3 cup granulated sugar
3/4 teaspoon salt
3 1/2 tablespoons corn starch
1/4 cup water
5 whole eggs
1/2 teaspoon vanilla

Combine granulated sugar and salt to a sauce pan with whipping cream and bring to a boil. Be careful that milk mixture does not boil over.

In a separate bowl, stir corn starch into a 1/4 cup water until corn starch is dissolved. Add eggs. Add this mixture to sauce pan while ingredients are boiling. Cook thick and dry to 190 degrees F. Hold for 3- 5 minutes. Add vanilla and mix.

Put cooked custard on trays and place in refrigerator until needed.

CHOCOLATE FUDGE ICING

1 tablespoon light corn syrup
⅓ cup butter
2 drops vanilla
5 tablespoons Simple Syrup, divided use (recipe follows)
1/3 cup Chocolate Fudge Base (recipe follows)
4 cups powdered sugar, divided use
3 tablespoons plus 1 teaspoon water, divided use

Combine corn syrup, butter, vanilla, 1 tablespoon Simple Syrup, and Chocolate Fudge Base to a bowl, blend together. Scrape down bowl. Add 4 tablespoons Simple Syrup. Mix well and scrape bowl.
Add 2 cups of powdered sugar with 2 tablespoons of water. Mix until incorporated. Add 2 cups of powdered sugar with the 1 tablespoon of water. Mix until incorporated. Add 1 teaspoon of water to thin icing to the consistency needed.

SIMPLE SYRUP
Makes 1 1/3 cups

1 cup white sugar
1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

CHOCOLATE FUDGE BASE
Makes 1/3 cup

71/2 tablespoons unsweetened cocoa powder
1 tablespoon sunflower seed oil
13/4 tablespoons Crisco All-Vegetable Shortening
21/2 teaspoons light corn syrup
2 drops vanilla

Add cocoa powder, sunflower seed oil, shortening, corn syrup, and vanilla to a mixing bowl. Mix at low speed until smooth.