Boston cream pie

Set aside 4 eggs for the cake and 1 egg for the custard. Separate the other 3 eggs and keep their yolks for the custard. Heat the conventional oven to 165 °C. Grease 2 round 23 cm pans with 5 g butter and line their bases with baking paper.

Beat the cake eggs with 397 g sugar for 2 minutes, until foamy. Gradually beat in the oil. Mix in the flour, 1.25 tsp salt and baking powder. Heat the remaining 57 g butter with 227 g milk until it just boils. Off the heat, add 2 tsp vanilla. Slowly whisk the hot mixture into the batter on low speed.

Divide the batter between the pans. Bake for 30 to 35 minutes, until a skewer comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely.

Heat 454 g milk with the remaining 99 g sugar and 0.25 tsp salt. In a bowl, whisk the cornstarch with the whole egg and yolks reserved for the custard, then the remaining 113 g milk. Gradually whisk in the hot milk, then return to the saucepan. Bring to a low boil and cook for 2 minutes, whisking. Off the heat, add 2 tsp vanilla. Transfer to a dish, cover the surface and refrigerate once lukewarm, until completely cold.

Whisk the cold pastry cream smooth and spread over the first cake. Place the second cake on top. Chop the chocolate and gently melt it with the cream. Stir in the remaining 0.5 tsp vanilla. Let thicken for about 10 minutes, then pour over the cake.