feat: add Boston Cream Pie. Fixes #459.

cook/desserts/cake/Boston Cream Pie.cook

@@ -0,0 +1,39 @@
+>> source: https://www.kingarthurbaking.com/recipes/boston-cream-pie-recipe
+>> time required: 310 minutes
+>> image: https://www.kingarthurbaking.com/sites/default/files/recipe_legacy/9480-3-large.jpg
+
+To make the cakes: Preheat the oven to 325°F. Lightly grease two #9" round pans{} or line with #parchment paper{} rounds.
+
+Beat the @granulated sugar{397%g} and @eggs{4%large} together until they're light and fluffy, about ~{2%minutes} at medium-high speed using an electric or stand mixer. Slowly beat in the @vegetable oil{67%g}.
+
+Weigh your @all-purpose flour{240%g}; or measure it by gently spooning it into a cup, then sweeping off any excess.
+
+Add the flour, @salt{1.25%tsp}, and @baking powder{2%tsp} to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
+
+In a #saucepan{} set over medium heat, bring the @unsalted butter{57%g} and @whole milk{227%g} just to a boil. Add the @vanilla{2%tsp}. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
+
+Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl and mix briefly, just until smooth. The batter will be very thin.
+
+Divide the batter evenly among the prepared pans.
+
+Bake the cakes for 30 to ~{35%minutes}, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cakes from the oven, cool them in the pans for ~{10%minutes}, then turn them out onto a #cooling rack{} to cool completely.
+
+To make the filling: In a medium-sized saucepan, stir together 2 cups (454g) of the @whole milk{567%g}, the @granulated sugar{99%g}, and the @salt{0.25%tsp}. Bring to a simmer over medium heat, stirring to dissolve the sugar.
+
+Meanwhile, whisk the @cornstarch{39%g}, @egg yolks{3%large}, and whole @egg{1} with the remaining 1/2 cup (113g) milk.
+
+Whisk about half of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. This keeps them from turning to scrambled eggs when you add them to the simmering milk.
+
+Pour the egg/milk mixture back into the remaining simmering milk in the pan, pouring it through a strainer to capture any bits of egg.
+
+Bring the mixture to a low boil over medium heat (this may happen very quickly), stirring constantly with a whisk, and cook for ~{2%minutes}; the mixture will thicken significantly.
+
+Remove the filling from the heat and stir in the @vanilla{2%tsp}.
+
+Transfer the filling to a heatproof bowl, and top it with a piece of buttered plastic wrap (make sure it touches the top of the filling so it doesn't develop a skin). Refrigerate until cool.
+
+When the cakes and pastry cream are completely cool, spread the filling in an even layer over one layer then stack the second layer on top. Set aside.
+
+To make the glaze: Melt the @semisweet chocolate{57%g} and @heavy cream{57%g} together until smooth and lump-free. Add the @vanilla{0.5%tsp} and stir well. Let the glaze sit for about ~{10%minutes} to cool a bit and to thicken just a touch. Pour the glaze over the filled cake. Serve immediately, or cool to room temperature, and refrigerate until ready to serve.
+
+Storage instructions: Store any leftovers in the fridge, well wrapped in plastic.

dictionary.txt

@@ -84,6 +84,7 @@ Banh
 Banoffee
 Basmati
 béarnaise
+Beccherie
 béchamel
 Béchamel
 bella
@@ -374,6 +375,7 @@ overbeat
 overmix
 overprocess
 overwhip
+overwhipping
 ozs
 panko
 parcooked
@@ -430,6 +432,7 @@ Puttanesca
 quenelle
 queso
 Radiatori
+ragù
 rebeaten
 RedHot
 reflouring
@@ -559,5 +562,3 @@ Zeb's
 zhoug
 Zhoug
 Ziti
-ragù
-Beccherie

docs/desserts/cake/boston-cream-pie.md

@@ -0,0 +1,147 @@
+---
+comments: true
+tags:
+  - dessert
+  - cake
+  - king-arthur
+---
+# :cake: Boston Cream Pie
+
+![Boston Cream Pie](../../assets/images/boston-cream-pie.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 5 hours 10 minutes |
+
+## :salt: Ingredients - Cake
+
+- :candy: 397 g granulated sugar
+- :egg: 4 large eggs
+- :carrot: 67 g vegetable oil
+- :ear_of_rice: 240 g all-purpose flour
+- :salt: 1.25 tsp salt
+- :dash: 2 tsp baking powder
+- :butter: 57 g unsalted butter
+- :glass_of_milk: 227 g whole milk
+- :icecream: 2 tsp vanilla
+
+## :salt: Ingredients - Filling
+
+- :glass_of_milk: 567 g whole milk
+- :candy: 99 g granulated sugar
+- :salt: 0.25 tsp salt
+- :corn: 39 g cornstarch
+- :egg: 3 large egg yolks
+- :egg: 1 egg
+- :icecream: 2 tsp vanilla
+
+## :salt: Ingredients - Glaze
+
+- :chocolate_bar: 57 g semisweet chocolate
+- :icecream: 57 g heavy cream
+- :icecream: 0.5 tsp vanilla
+
+## :cooking: Cookware
+
+- 1 9" round pans
+- 1 parchment paper
+- 1 saucepan
+- 1 cooling rack
+
+## :pencil: Instructions - Cake
+
+### Step 1
+
+Preheat the oven to 325°F. Lightly grease two 9" round pans or line with parchment paper rounds.
+
+### Step 2
+
+Beat the granulated sugar and eggs together until they're light and fluffy, about 2 minutes at medium-high speed using
+an electric or stand mixer. Slowly beat in the vegetable oil.
+
+### Step 3
+
+Weigh your all-purpose flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
+
+### Step 4
+
+Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom
+and sides of the bowl, then beat again, to fully incorporate any sticky bits.
+
+### Step 5
+
+In a saucepan set over medium heat, bring the unsalted butter and whole milk just to a boil. Add the vanilla. Remove the
+pan from the heat, and stir the mixture until the butter is completely melted.
+
+### Step 6
+
+Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl and mix
+briefly, just until smooth. The batter will be very thin.
+
+### Step 7
+
+Divide the batter evenly among the prepared pans.
+
+### Step 8
+
+Bake the cakes for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, and the top feels set.
+Remove the cakes from the oven, cool them in the pans for 10 minutes, then turn them out onto a cooling rack to cool
+completely.
+
+## :pencil: Instructions - Filling
+
+### Step 9
+
+In a medium-sized saucepan, stir together 2 cups (454g) of the whole milk, the granulated sugar, and the salt. Bring to
+a simmer over medium heat, stirring to dissolve the sugar.
+
+### Step 10
+
+Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk.
+
+### Step 11
+
+Whisk about half of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. This keeps them from turning
+to scrambled eggs when you add them to the simmering milk.
+
+### Step 12
+
+Pour the egg/milk mixture back into the remaining simmering milk in the pan, pouring it through a strainer to capture
+any bits of egg.
+
+### Step 13
+
+Bring the mixture to a low boil over medium heat (this may happen very quickly), stirring constantly with a whisk, and
+cook for 2 minutes; the mixture will thicken significantly.
+
+### Step 14
+
+Remove the filling from the heat and stir in the vanilla.
+
+### Step 15
+
+Transfer the filling to a heatproof bowl, and top it with a piece of buttered plastic wrap (make sure it touches the top
+of the filling so it doesn't develop a skin). Refrigerate until cool.
+
+### Step 16
+
+When the cakes and pastry cream are completely cool, spread the filling in an even layer over one layer then stack the
+second layer on top. Set aside.
+
+## :pencil: Instructions - Glaze
+
+### Step 17
+
+Melt the semisweet chocolate and heavy cream together until smooth and lump-free. Add the vanilla and stir well. Let
+the glaze sit for about 10 minutes to cool a bit and to thicken just a touch. Pour the glaze over the filled cake.
+Serve immediately, or cool to room temperature, and refrigerate until ready to serve.
+
+## :pencil: Instructions - Storage
+
+### Step 18
+
+Store any leftovers in the fridge, well wrapped in plastic.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/boston-cream-pie-recipe>

mkdocs.yml

@@ -179,6 +179,7 @@ nav:
           - 1-Bowl Vegan Gluten-Free Carrot Cake: desserts/cake/1-bowl-vegan-gluten-free-carrot-cake.md
           - Apple Fritter Cake: desserts/cake/apple-fritter-cake.md
           - Beccherie Tiramisù: desserts/cake/beccherie-tiramisù.md
+          - Boston Cream Pie: desserts/cake/boston-cream-pie.md
           - Carrot Cake: desserts/cake/carrot-cake.md
           - Cherry Almond Skyr Cake: desserts/cake/cherry-almond-skyr-cake.md
           - Cinnamon Chocolate Cake: desserts/cake/cinnamon-chocolate-cake.md