波士顿奶油派

关于这个食谱

马萨诸塞州的官方甜点——清淡的香草海绵蛋糕，里面填满丝滑的糕点奶油，上面涂上黑巧克力釉。一道令人惊叹的甜点，比看起来更容易。

食材

服务 12

• 200 g面粉
• 1 tsp泡打粉
• ¼ tsp盐
• 120 g黄油
• 200 g糖
• 2鸡蛋
• 120 ml牛奶
• 1 tsp香草精
• 500 ml全脂牛奶(用于奶油)
• 100 g糖(用于奶油)
• 4蛋黄
• 40 g玉米淀粉
• 2 tsp香草
• 200 g黑巧克力
• 2 tbsp黄油

步骤

1. 1

   做蛋糕

   奶油黄油和糖。添加鸡蛋。牛奶和面粉混合物交替使用。倒入23厘米蛋糕盘中。在 175°C 下烘烤 35-40 分钟直至呈金黄色。

   All ingredients must be at room temperature — cold butter won't cream properly and cold eggs can cause the batter to split.

2. 2

   制作糕点奶油

   加热牛奶。用糖和玉米淀粉搅拌蛋黄。用热牛奶调和蛋黄。倒回锅中，煮至浓稠。添加香草。

3. 3

   酷

   蛋糕和糕点奶油完全冷却。

   Don't open the oven before the 30-minute mark — the temperature drop can cause the centre to sink.

4. 4

   制作釉料

   用黄油融化巧克力。稍微凉一下。

   The cream is done when it holds a ribbon for 3 seconds when you lift the whisk. Undercooking leaves it thin and runny.

5. 5

   组装

   将蛋糕切成两半。填充糕点奶油。上面涂上巧克力釉。寒意。

6. 6

   Make the chocolate glaze

   Chop the dark chocolate finely and place in a heatproof bowl. Heat the remaining butter and 3 tablespoons of heavy cream until steaming, pour over the chocolate, and let stand 1 minute before stirring from the centre outward until smooth and glossy. Let cool until it thickens to a slowly flowing consistency — about 10 minutes at room temperature.

7. 7

   Assemble and glaze

   Using a long serrated knife, split the cooled cake horizontally into two even layers. Place the bottom layer cut-side up on a serving plate. Spread the chilled pastry cream generously to within 1 cm of the edge — it should be about 2 cm thick. Set the top layer cut-side down over the cream and press gently to level. Pour the warm chocolate glaze over the top and let it drip decoratively down the sides. Refrigerate 30 minutes to set the glaze before slicing.

变化

• •

  将金万利酒加入糕点奶油中。

• •

  用生奶油代替糕点奶油制作清淡版本。

• •

  尝试巧克力波本威士忌的变体，并在釉料中加入波本威士忌。

• •

  上面撒上新鲜浆果，增添优雅气息。

存储

保持冷藏。最好2天内。

常见问题解答