Boston Cream Pie (บอสตันครีมพาย)

1.Preheat oven to 180°C, conventional programs. Line two 7-inch round cake pan with baking paper.

2.Sift flour, baking powder, and salt.

3.Add butter and milk into a small saucepan. Heat until melted and set aside.

4.Beat egg, sugar, and vanilla extract with whisk attachment until light and fluffy, about five minutes. Turn the speed to low, add dry ingredients and mix until just combined.

5.Slowly drip milk in while beating until mixture is just combined. Divide batter into two pans and bake for twenty-five minutes. Leave to cool to cool on wired racks. Slice the top of one cake to create an even surface.

6.While baking, beat egg yolk with sugar in the saucepan until light. Add corn starch, vanilla extract, and milk then mix until combined. Heat the mixture while stirring until thickened. Remove from the heat, add butter, and mix well.

7.Line 7-inch cake pan with cling film. Pour custard in and spread evenly. Cover with another cling film and chill in the fridge.

8.Once custard set, place custard on the trimmed cake and top with another cake.

9.Add cream and corn syrup in a saucepan. Bring up to the boil then remove from the heat. Add dark chocolate and rest for a minute before mixing. Pour ganache over the cake and chill for fifteen minutes before serve.