S'Mores Boston Cream Pie

🧂 Ingredients

• 475 grams whole milk

  (1¾ cups plus 3 Tablespoons)
• 125 grams sugar

  (⅔ cup less 2 teaspoons)
• 1 Tablespoon Dutch process cocoa
• 1 large egg
• 2 large egg yolks
• 25 grams flour

  (3 Tablespoons)
• 25 grams cornstarch

  (3 Tablespoons plus 1 teaspoon)
• 142 grams bittersweet or semi-sweet chocolate*, finely chopped

  (5 ounces)
• ½ teaspoon vanilla extract
• 100 grams graham cracker crumbs

  (¾ cup)
• 60 grams all purpose flour

  (½ cup)
• 1¼ teaspoons baking powder
• ¼ teaspoon flaky sea salt
• 1 Tablespoon vanilla extract
• 2 large eggs

  (at room temperature)
• 200 grams sugar

  (1 cup)
• 120 grams whole milk

  (½ cup)
• 71 grams unsalted butter

  (5 Tablespoons)
• 2 large egg whites
• 100 grams sugar

  (½ cup)
• 55 grams light corn syrup

  (2 Tablespoons plus 2 teaspoons)
• ¼ teaspoon cream of tartar
• ⅛ teaspoon salt
• 2 teaspoons vanilla

Instructions

• 1 Line a baking sheet with a long piece of plastic wrap. Alternatively, set aside
  a heat proof bowl and a piece of plastic wrap.
• 2 In a medium saucepan, combine the milk, half the sugar (approximately 63 grams),
  and the cocoa powder. Over a medium heat, bring the mixture to a simmer,
  stirring occasionally.
• 3 In a heatproof bowl, whisk together the remaining sugar, eggs, egg yolks, flour
  and cornstarch, until it is thick and pale in color.
• 4 Whisking constantly, pour approximately one-half of the heated milk mixture into
  the egg mixture. Pour the tempered egg mixture back into the pan with the rest
  of the milk. Heat over medium heat, whisking constantly. Once the mixture start
  to boil, set a timer for 2 minutes and continue whisking constantly. At the two
  minute mark, remove the pan from the heat and immediately add the chocolate and
  the vanilla, whisking until the chocolate is fully melted and mixed in. If the
  mixture has some scrambled eggs in it, push it through a strainer onto the
  prepared baking sheet lined with plastic wrap. If the mixture appears smooth,
  there is no need to strain it. Immediately cover the pastry cream entirely with
  the plastic wrap and allow it to come to room temperature before using. The
  pastry cream can be made up to three days ahead and stored in the refrigerator
  until you are ready to use it. (You can use it directly from the refrigerator.)
• 5 Preheat the oven to 350° F. Grease an 8-inch round cake pan with non-stick
  spray. Line the bottom with parchment paper and spray the bottom of the
  parchment paper with non-stick spray.
• 6 In a small mixing bowl, whisk together the graham cracker crumbs, flour, baking
  powder and salt. Set aside.
• 7 Place the eggs and the sugar in the mixing bowl of a stand mixer. With the whisk
  attachment, beat the eggs and sugar on medium speed for 5 minutes, then increase
  to high speed for an additional 4-5 minutes. The mixture will be pale and thick
  and will hold its shape for at least several seconds when dropped on itself.
• 8 While the eggs and sugar are whisking, combine the milk and butter in small
  saucepan and heat over low heat, stirring occasionally to help the butter melt,
  just until the mixture comes to a simmer. Turn the heat off and stir in the
  vanilla.
• 9 Set the mixer to the lowest speed and add the dry ingredients, just until almost
  fully combined. With the mixer still running on the lowest speed, slowly pour
  the hot milk mixture into the batter and continue mixing just until all
  ingredients are fully combined. Use a spatula to scape the sides of the bowl and
  to ensure the batter is fully mixed. Pour the batter into the prepared pan.
• 10 Bake for 33-36 minutes. The cake should be lightly brown on top and a toothpick
  inserted in the center should come out clean. Allow the cake to cool in the pan
  for 15 minutes before using a metal spatula or knife to release it from the
  sides of the pan. Invert the cake onto a wire rack to cool completely.
• 11 Fill a medium size pot about one-third with water. Place the pot on a burner
  over medium-low heat. In the metal bowl of a stand mixer, combine all
  ingredients except for the vanilla. Place the bowl over the pot of water. The
  water should not touch the bottom of the mixing bowl.
• 12 Constantly whisk the mixture until it reaches 160° F. If using pasteurized egg
  whites, you can go to just 140° F. Do not stop whisking, as you do not want
  scrambled egg whites. Once the mixture reaches the correct temperature,
  immediately remove the mixing bowl from the heat and insert it onto the mixer
  with the whisk attachment. Whisk at medium-high speed until stiff peaks form.
  (Start mixing immediately. The mixture will cool as it is whipped.) Add vanilla
  and whisk an additional 30 seconds until fully incorporated.
• 13 Slice the cake in half so you end up with two layers. Set aside the top half
  (which was on the bottom of the pan before you inverted it to cool).
• 14 Place the chocolate pastry cream into a mixer (or use a hand mixer) to beat the
  pastry cream for a minute or two. Spread the pastry cream evenly on top of the
  bottom layer of the cake. Place the other half of the cake on top of the pastry
  cream.
• 15 Pipe or spread the marshmallow creme frosting on top of the cake. If desired,
  carefully use a kitchen torch to brown the frosting.

Nutrition Info