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1
Bake 2 cakes according to package instructions in a 3-inch deep cake pan.
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2
Once baked, remove from the oven and cool on a wire rack.
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3
Once cooled, take a long serrated knife and slice each cake in half to form 4 separate disks.
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4
Pastry Cream:
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5
Pour the milk, 1/4 cup sugar and the vanilla bean in a saucepan over medium heat.
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6
Combine the egg yolks and the remaining 1/4 cup sugar in a bowl and whisk until light in color.
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7
Add the flour, vanilla extract and the salt to the egg yolks and mix to combine.
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8
When the milk just begins to boil, remove from heat.
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9
Very slowly temper the hot milk into the yolk mixture, stirring constantly.
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10
When about half of the milk has been added, pour all of the yolk mixture into the saucepan over medium heat.
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11
Using a whisk, mix as it heats, making sure to reach all of the corners of the pan when stirring.
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12
Bring the mixture to a boil.
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13
Let it boil for about 1 minute, stirring constantly.
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14
The mixture will be thick.
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15
Remove from heat and add the butter.
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16
Strain the pastry cream through a fine strainer.
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17
Put it into a bowl and cover directly with plastic wrap to prevent a skin from forming on the cream.
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18
Refrigerate to chill for at least 1 hour before using.
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19
Ganache:
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20
In a small saucepan, over low heat bring the cream to a boil.
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21
Add the chocolate to a small bowl and pour in the hot cream.
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22
Stir until smooth, then allow to cool slightly.
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23
Pie:
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24
Spread cooled pastry cream on the top of 3 of the cake layers.
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25
Put each disk of cake on top of each other, leaving the last cake disk untouched.
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26
Press the cake firmly.
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27
Put the cake on a wire rack with a sheet tray underneath.
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28
Pour the slightly cooled ganache on top of the cake being sure the ganache covers the whole cake.
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29
Allow to cool in the refrigerator or at room temperature.
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30
Put any remaining pastry cream in a piping bag with a star tip and use to decorate the top.
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31
Slice the cake and serve.
