Page 199 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

buttermilk, mixing after each addition. Mix until just incorporated.
Pour the batter into the crust and bake for 1 hour, until the cake
springs back when you touch it. Allow it to cool completely.

Procedure for the cream filling

1
. In the bowl of an electric mixer fitted with the whisk attachment,
whisk the sugar, cornstarch, egg yolks, and vanilla until light and
fluffy.

2
. In a heavy saucepan, simmer the milk and cream. Pour the milk
mixture in a steady stream into the egg-yolk mixture with the mixer
on medium-low speed. When all the milk is added, increase the
speed to high. Stop the mixer, scrape down the bottom and sides of

the bowl, and resume whisking on high until the mixture is smooth.
3
. Transfer the custard back into the saucepan and cook over medium

heat, whisking constantly, until it thickens to the consistency of
mayonnaise. Transfer the pastry cream to a bowl and cover the top
with plastic wrap laid directly on the surface, to prevent the
formation of a skin. Refrigerate the pastry cream until it is
completely cool.

Procedure for the glaze

Place the chocolate in a large mixing bowl. Combine the butter,
cream, corn syrup, and salt in a saucepan and heat until the
mixture just comes to a simmer. Pour the simmering cream mixture
over the chocolate and wait for a few minutes. Whisk the mixture
until the glaze has emulsified and is smooth and shiny. Keep this
warm and pliable until you use it. If it hardens, heat the mixing bowl
over a pot of simmering water, stirring occasionally, until the glaze

is workable again.

Assembly
1
. Spoon the pastry cream over the top of the cooled cake and, using
a small offset spatula, smooth it in an even layer to the very edges.