Father’s Day weekend, it was the best weekend ever. Per Thomas’ request we took to the mountains.
We piled our vehicles high with camping equipment and sustenance. We hit the open road with nothing but relaxation on the mind.
As we found ourselves cradled by the beautiful White Mountains of New Hampshire, we became noticeably comforted.
Rays of sunshine shone down onto the secluded campsite making our decision easy.
We set up the tent, kindled the fire and strung up the hammock.
On Saturday, the Pemigewasset River surged with energy as it churned its way around rocky shores and sandy cliffs. We drifted along on kayaks, paddling only when necessary.
On our last day in New Hampshire, we had lunch with my amazing grandmother. Her grace and strength is astounding. We just recently lost my grandfather to a courageous battle with COPD. She is a role model to us all, demonstrating what it means to be resilient.
On our return home, I wanted to continue the good vibes with a sweet treat.
A week ago, I ordered Martha Stewart’s American Food, one of her newest cookbooks and found a recipe for Boston cream pie.
Boston cream pie takes a little bit of planning as there is the vanilla pastry cream to prepare ahead of time.
It was easier than I thought. It contains 6 egg yolks, 1/4 cup sugar, 1/4 cup plus 2Tbs. cornstarch, 1/8 tsp. salt, 3 cups milk and 2 tsp. vanilla extract.
The egg yolks are whisked in a bowl. The sugar, cornstarch and salt are mixed in a saucepan over medium heat while milk is slowing added. It is cooked stirring constantly until bubbly and thickened, about 5 minutes. 1/3 of the milk mixture is slowing added to the eggs while whisking and then that is poured back into saucepan. The mix is cooked for another 2-4 minutes. The saucepan is removed from heat and vanilla added.
Place plastic wrap right on top of pastry cream and refrigerate at least an hour or up to 3 days.
The cake is made using eggs as the leavener.
The eggs and sugar are heated over a double boiler and then beaten using a handmixer until pale and fluffy. MIlk and vanilla is poured in and combined.
Sifted cake flour is then carefully folded in. It’s baked in a 9 inch pan at 350F for 30 minutes.
My incorporation of flour wasn’t stellar. I would not use this cake recipe again, so I won’t share the cake portion.
The vanilla pastry cream was delicious and will be filling eclairs very soon.
The topping is a simple chocolate ganache, consisting of 9 oz. semi-sweet chocolate and 1 1/2 cups of heavy cream. The cream is heated until sides bubble and poured over chocolate in a heat proof dish. Let sit for 5 minutes and then whisk to combine. Chill or let sit out at room temperature until pourable but not runny.
Cut yourself a slice and enjoy :)