BOSTON CREAM PIE SHEET CAKE RECIPES

Steps:

• Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.
• Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt.
• In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined.
• Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.
• Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.
• Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.

Steps:

• 1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in. 3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth. 4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). Meanwhile, make the custard. 5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely. 7) Once the dough has risen, proceed with the donuts. 8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness. 9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one. 10) Using a 3.5� biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm place for about half an hour or until doubled again. 11) Add enough oil to a dutch oven so it comes half way up the sides of the pot, allow it to come up to 350 degrees. 12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil. 13) While the donuts cool a bit, make the ganache. 14) Heat the cream in a small pan over medium heat until just below boiling point. 15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted. 16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream. 17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.