BOSTON CREAM PIE - PASTRY CREAM AND CHOCOLATE ICING
Steps:
- Pastry Cream: Combine 1/2 cup of cream with cornstarch in a small bowl and stir to make a paste. Combine the paste with the remaining 3 1/2 cups cream, sugar and vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well blended. Put the saucepan over medium-low heat and whisk constantly until it thickens like pudding, about 25 minutes. Pour the mixture into a bowl and cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature. When ready to use, whisk it a couple of times before spreading it on the cake. Chocolate Icing: Combine cream and chocolate in a medium nonstick saucepan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir to cool. If should be gloossy and slightly thick.
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