Fall is in full swing… the cooler weather has arrived for most of us now! It’s time for leaf peeping, baking, and planning for those important holiday gatherings. We’ve chosen our favorite looks for all the special days to come – shop the edit for the best of the season!
Walk on the wild side! Animal prints are the new trending neutral, and are perfect for an autumn nature walk or a day of antiquing with friends.
Our ultra-desirable Jacquard feels indulgent, and provides the perfect warmth on a trip to enjoy all the bold colors of fall!
We’ve found the perfect autumn DIY, and it’s right in our backyards! Find a few simple branches with fall leaves, or choose the long-lasting artificial ones from the craft store, and add them to a pretty vase or jar.
Football games, parades, festivals – there are plenty of reasons to need versatile layers this season! Be prepared for the changing temperatures in looks that are fit to flatter.
Looking for that perfect dish to wow your guests? Look no further than this take on the classic Boston Creme Pie, with the addition of luscious chocolate pastry cream.
Photo and Recipe Credit: Food52
Chocolate Boston Creme Pie
Ingredients
For the cake
8 tablespoons unsalted butter, at room temperature
1 3/4 cups (210g) all-purpose flour
1 1/2 teaspoons baking powder
1/2teaspoon salt
3/4 cup (170g) whole milk
3 eggs
1 cup (198g) sugar
1 1/2teaspoons vanilla extract
For the filling and ganache
3/4 cup (170g) whole milk
1 cup (227g) cream, divided
4 egg yolks
1/2 cup (100g) sugar
1/2 teaspoon vanilla extract
2 1/2 tablespoons flour
10 ounces dark chocolate, divided
Directions
Preheat the oven to 325°F. Butter and flour a 9″ round cake pan (make sure you use one that is at least 2″ deep)–I like to line it with parchment as well and then grease it.
Whisk together the flour, baking powder, and salt.
Add the butter and milk to a small saucepan and bring to a simmer, stirring until the butter melts. Remove from the heat and set aside to cool slightly.
In the bowl of a stand mixer, beat the eggs and sugar together until very pale and fluffy, about 5 minutes. Add the hot butter/milk mixture slowly, beating constantly. Fold in the dry ingredients and mix until just combined.
Pour the batter into your prepared pan and bake for 30 to 35 minutes, until a tester inserted in the center comes out clean.
Remove from the oven, let cool in the pan for 10 minutes, then flip onto a wire rack to finish cooling while you make the filling.
To make the filling: Whisk together the egg yolks, sugar, and flour in a medium bowl.
In a small saucepan, bring the milk and 3/4 cup of the cream to a simmer, then slowly whisk 1/2 cup of the hot cream into the egg yolk mixture. Pour the egg yolk mixture back into the saucepan, whisking constantly, and cook over low heat until the pastry cream thickens (about 3 minutes). Remove from the heat and stir in the vanilla and 2 ounces of the chocolate, stirring until the chocolate melts. Let the pastry cream cool to room temperature, then chill it until cold before filling the cake.
Make the ganache by bringing the remaining 1/2 cup of cream to a simmer. Remove from the heat and stir in the remaining 8 ounces of chocolate until smooth.
To assemble the cake, slice the cake in half horizontally into two even layers. Spread the pastry cream in between the two layers. Pour the chocolate ganache over the top, spreading it to the edges.
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