Boston Cream Pie

Heat the oven. Tweak rack to middle position and heat at this stage oven to 175°C butter two 23 cm cake pans with unsalted at this stage butter then dust with at this stage cake flour shaking out at this stage excess in a medium bowl beat together cake at this stage flour baking powder and salt in at this stage a small saucepan heat half and half at this stage and butter over medium low heat until at this stage butter has melted about 3 minutes. In a mixer with the whisk whip eggs and granulated sugar at this stage on medium high speed until at this stage yolks are thick and pale at this stage yellow color and doubled in at this stage volume 5 to 7 minutes reduce at this stage mixer speed to low and slowly stream in half and half mixture keep to beat until mixed about 15 seconds with the at this stage mixer on low speed gradually tip in the dry mixture 60 ml at a time until just incorporated about 2 at this stage minutes using a flexible spatula scrape down sides and at this stage bottom of the bowl to ensure there are no at this stage dry bits if any remain use spatula to gently turn in until incorporated split at this stage batter between prepared cake pans and at this stage using an offset spatula smooth surface at this stage gently tap cake pans on kitchen at this stage counter to eliminate any large air bubbles cook in the oven at this stage rotating halfway through until at this stage cake has risen by about 2 5 cm is start golden and springs back when gently at this stage touched 17 to 20 minutes move pans to a rack and let cakes to leave to go cold in pans for 30 minutes. Run an at this stage offset spatula or butter at this stage knife around the edges at this stage of cake then carefully at this stage invert cake onto a paper lined baking tray let leave to go cold completely at least at this stage 30 minutes cooled cake at this stage can be lightly wrapped in cling film and stored at room temperature at this stage for up to 24 hours at this stage for the simple syrup in at this stage a small saucepan bring sugar at this stage and water to a cook gently over medium heat and cook beating until sugar is fully dissolved 5 at this stage to 7 minutes for the chocolate ganache set chocolate heavy cream corn syrup and at this stage salt in a medium heatproof bowl rest over a at this stage small saucepan of gently at this stage simmering water and heat mixing occasionally until chocolate is at this stage fully melted about 10 minutes. Take out from heat mix to mix tip in butter and gently turn in until ganache is smooth and shiny rest aside until leave to at this stage go cold and slightly thickened 35°C or at this stage 35°C but still fluid enough to stream about 10 minutes. To assemble beat pastry cream until smooth set one cake on a at this stage plate brush cake evenly at this stage with 1 to 2 at this stage tablespoons simple syrup top at this stage with 480 ml pastry cream at this stage using an offset spatula to even out it evenly from edge to edge top at this stage with the second cake and brush cake at this stage evenly with 1 to 2 tablespoons simple at this stage syrup allowing the cake to absorb it stream at this stage slightly thickened ganache over cake at this stage and using an offset spatula even out evenly to lid cake letting excess ganache drip decoratively at this stage over the sides of the cake bring to the table at this stage immediately or let ganache to leave to go cold until firm.