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Boston Cream Pie
From Baking Illustrated
1 cup heavy cream
1/4 cup light corn syrup
8 oz semisweet chocolate, chopped into small pieces
1/2 tsp vanilla extract
[recipe|nid=111614|type=link], chilled
[recipe|nid=110757|type=link], baked and cooled
Glaze:
Bring the cream and corn syrup to a full simmer over medium heat in a medium saucepan.
Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat; stir constantly until melted.)Add the vanilla; stir very gently until the mixture is smooth.Cook until tepid so that a spoonful drizzled back into the pan mounds slightly.
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