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Coffee Boston Cream Pie with Chocolate Glaze
by Sylvie Lelièvre, Pastry Chef
There is an interesting symbolic aspect to this cake in that it represents a whole, distributed among guests in equal (or not!) parts by means of a calm, methodical, ritual-like gesture. It reminds us of both the importance, and the joy of sharing.
- ½ cup sugar
- 3 tablespoons flour
- ⅛ teaspoon salt
- ½ cup milk
- ½ cup strong coffee (espresso)
- 1 egg
- 1 cup strong coffee, very hot
- 1 egg
- 1 cup sugar
- ⅓ cup oil
- 1⅓ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 square unsweetened chocolate (1 oz.)
- 1 tablespoon butter
- 1 cup icing sugar, sifted
- 2 tablespoons boiling water
- ¼ teaspoon vanilla
Pour sugar, flour and salt in a small pan. Gradually add the milk and the coffee, mixing well. Cook over low heat, stirring until the mixture boils and thickens.
In a bowl, lightly beat the egg, then pour in about half the hot mixture, stirring constantly. Pour the mixture in the pan and bring back to a boil. Remove from heat, cover and set aside to cool.
Prepare a cup of strong coffee, very hot. Set aside. Preheat oven to 350oF. Generously grease and flour a 9 x 1.5-inch round layer cake pan.
Beat the egg until very light, add sugar and oil. Beat well.
In a bowl, sift together flour, baking powder, baking soda and salt. Alternating with the coffee, add the dry ingredients to the egg mixture.
Pour the batter into the prepared pan and bake in the oven 35 minutes, or until cake springs back up when touched with your finger.
Turn the cake onto a rack and let cool. Cut through the cake horizontally and spread pastry cream over the bottom layer. Finish with the top layer.
Melt chocolate and butter in top of double boiler over low heat. Remove from heat, add icing sugar, boiling water and vanilla, and stir until smooth and thin enough to spread. Pour glaze over the top of the cake, letting some drizzle down the side.
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