Boston Cream Pie Patissier

Ingredients:

Sponge cake

• 1 cup of sugar
• 3/4 cup cake flour
• 0.5 cups premium flour
• 1 and 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 0.5 cup cold butter, cut into pieces
• 2 large eggs
• 0.5 cups of milk
• 2 tsp vanilla extract

Creamy layer

• 0.5 cup whipping cream
• 0.5 cups of milk
• Half a vanilla pod or 1.5 tsp vanilla paste
• 3 large egg yolks
• 3 tablespoons of sugar
• 1.5 tbsp cornstarch
• 2 tbsp (30 g) butter

Chocolate coating

• 0.5 cup whipping cream
• 120 g dark chocolate, chopped
• 1 tbsp. vegetable oil
• 1 tbsp corn syrup

Preparation:

1. Preheat oven to 160°C. Grease a 22cm diameter cake tin. Line the bottom of the tin with parchment paper and dust the sides with flour, shaking off any excess.
2. Sift the sugar, flour, baking powder, and salt into a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Fold in the butter with a knife until the flour forms coarse crumbs.
3. In a separate bowl, whisk together the eggs, milk, and vanilla. Pour the liquid mixture into the flour mixture and beat on low speed until combined. Then increase the mixer speed to medium and beat until the batter is pale and thick, 3 to 5 minutes.
4. Pour the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake for about 35 minutes, until a tester inserted into the center comes out clean. Cool the cake in the pan for 30 minutes, then remove it from the pan to cool completely.
5. Prepare the custard while the cake is baking.In a small saucepan, heat the cream and milk with the seeds scraped from the vanilla bean (or vanilla paste) until the mixture begins to simmer. Whisk the egg yolks with the sugar and cornstarch, and prepare the butter in a separate bowl with a sieve over it.
   
   Slowly pour the hot custard into the egg mixture, whisking constantly. Then return the mixture to the pan, whisking constantly over medium heat until the mixture is glossy and thick, 2-3 minutes. Immediately pour it through a sieve into the butter, stirring until the butter melts. Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, and then refrigerate until ready to assemble the cake.
6. Prepare the chocolate coating while the filling is cooling.Bring the cream to a boil and pour it over the chopped chocolate. Stir gently until the chocolate is completely melted, then add the vegetable oil and corn syrup. Cool to room temperature before using.
7. Cut the cooled cake layer in half horizontally and place the bottom layer on a serving plate. Spread the cream filling evenly over it and place the other cake layer on top. Drizzle the cooled (but still runny) chocolate glaze over the cake, spreading it so that it evenly covers only the top of the cake. Refrigerate the cake until ready to serve. The cake can be stored in the refrigerator for 2 days..