I really like the Boston Cream Pie recipe from the King Arthur Flour Baker's Companion, mostly because that book contains a pastry-cream recipe with many, many variations. I've made nontraditional Boston Cream Pies with peanut-butter pastry-cream filling. This time, I tweaked the chocolate variation by adding some instant-coffee powder to make a mocha filling. I'm not sure exactly how much instant coffee I added, but I think it was around a tablespoon, or maybe a tablespoon and a half. It gave the pastry cream a really terrific mocha flavor. I should have been more mindful of paying attention to the amount of coffee I was adding.
One tweak here is that I didn't lighten the KA pastry cream with whipped cream, as their recipe specifies. When I've done that in the past, I've ended up with far more pastry cream than I can use. I can say for sure now that I prefer this pastry cream unlightened.
1 comment:
That cake looks sinfully delicious.
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