Boston Cream Pie

This post can also be called "Eat Cake For Breakfast" or "How Emily Got Her Groove Back."

Sometime around the holidays I lost my focus and couldn't bake.  I've always been a natural baker--I get it from my mother, though I don't have her talent for pie crusts--and I enjoy baking and feeding people.  I had plans for a few baked goods for Christmas presents, but when I started making them, it all fell apart,  I forgot the eggs in the cinnamon rolls; I spilled a bottle of vanilla extract; my lemon rolls exploded in the oven and dripped dough everywhere.  I felt defeated and gave up while I was somewhat ahead, avoiding any further embarrassment.  I didn't even make our traditional Christmas babka because I didn't have it in me; I knew I'd manage to mess it up somehow and ruin Christmas.  (I'm a dramatic, anxious girl.)

But because I had all these ingredients I didn't use, I was closing in on expiration dates, and my hate of wasting food weighed on me (especially when that food is organic, local, grassfed-cow heavy cream).  So I thought about it for a while and decided I'd jump back in with both feet and make a Boston cream pie.  The holidays are over and my stress levels are down, which surely had to help.

I'm happy to say I think I'm past my low point!

I used America's Test Kitchen's recipe for Wicked Good Boston Cream Pie.  I read it through a few times (I always do this, with knitting and sewing patterns too--I won't say it helps me avoid all mistakes but I at least know what to expect) and went for it.  Everything went surprisingly smoothly, considering I was making from-scratch all components and there was a sense of urgency to the entire process.  The pastry cream set without issue and the cakes stayed fluffy.  Everything chilled for a few hours while I ate dinner and read interior decorating books (I need all the help I can get).  The only change I made was to double the ganache--I had the cream anyway, it was expiring, and you never have to force me into extra chocolate.  However, as a result, I now have a Pyrex container of ganache in my fridge.

Nick and I ate the cake for breakfast, which isn't something I've ever frowned upon: cake is supposed to be eaten for breakfast, so don't bring your judgment and rules around here.  It isn't too sweet but it also isn't bland.  Sometimes you take a bite of a cake and the sugar practically makes your teeth ache--that doesn't happen here.  This cake is decadent and filling and just wonderful.  I waited a long time to make Boston cream pie, but I'm glad I did, because this recipe is perfection.

However, now I have 3/4 of a cake in my fridge...anyone want some dessert?