Boston Creme Pie Food

BOSTON CREAM PIE

Steps:

• For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
• Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
• For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
• To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

BOSTON CREAM (CREME) PIE

Steps:

• The Cake:.
• Center a rack in the oven and preheat to 350°F Butter 2 9" cake pans and line with parchment paper.
• Sift together the cake flour, baking powder, and salt.
• In a separate bowl, whisk together the egg whites and the milk.
• In another bowl, whisk together the vanilla seeds and sugar until blended and fragrant.
• Add the butter to the vanilla and sugar mixture and beat at medium speed for three minutes or until butter and sugar are light.
• Incorporate the extract and 1/3 of the flour mixture.
• Beat in 1/2 the milk/egg mixture and then incorporate 1/2 the remaining flour mixture.
• Add the rest of the milk/egg mixture, then add the rest of the flour mixture.
• Beat for about 2 more minutes until all the ingredients are fully incorporated and the batter is well aerated.
• Divide the batter between the two pans, and smooth the tops with a spatula.
• Bake 30-35 minutes until the cake is springy to the touch and a toothpick comes out clean. Cool for about 5 minutes in the pan, then invert onto wire rack and allow to cool the rest of the way.
• While the cake is baking, start the pastry cream:.
• Bring milk, vanilla seeds, and vanilla pod to a simmer.
• Meanwhile, combine sugar, flour, and cornstarch in a bowl.
• Whisk until smooth.
• Add the egg yolks and whisk until smooth and lump-free.
• Remove the vanilla pod from the milk.
• Temper the egg mixture with the milk by pouring the milk little by little into the egg mixture to prevent the egg from scrambling.
• Once the egg mixture is tempered, add the mixture back into the sauce pan and cook over medium-low heat until boiling.
• Boil for 1 minute.
• Remove from heat and stir in butter.
• Strain into a bowl or container. Cover with cling film, pressed against the top to prevent a skin.
• Chill thoroughly in the fridge.
• While the cake is cooling, start the chocolate glaze:.
• Begin with the chocolate sauce by putting the bittersweet chocolate, water, creme fraiche (or heavy cream) and sugar into a heavy bottom sauce pan. Bring to a boil, stirring constantly with a wooden spoon.
• Reduce heat to low and and stir until sauce thickens enough to coat the back of a wooden spoon (10-15 minutes).
• To make the glaze, bring the creme fraiche (or heavy cream) to a boil in a small sauce pan.
• Remove from heat and slowly add the chopped chocolate, stirring with a wooden spoon.
• Continue stirring gently, adding the butter piece by piece until fully incorporated.
• Once the butter is incorporated, add the chocolate sauce and stir to combine.
• This glaze does cool enough to spread with an offset spatula, but it's best to keep it warm for pouring over the pie.
• Now it's time for the assembly!
• Using a bread knife or cake leveler, level the tops of the cakes. Place one layer right side up.
• Cover with pastry cream (about 1/4"-1/3" thick layer is best).
• Place the other cake layer upside down on top of the pastry cream.
• Press the cake down a but until the pastry cream just peaks out from the sides of the cake.
• Slowly pour the chocolate glaze over the center of the top of the cake. If needed, use an offset spatula to guide the glaze toward the edge. Stop pouring once the glaze reaches the edge of the cake. Allow a bit of the glaze to drip down the sides.
• Store in refrigerator. Serve cold or at room temperature.

BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
• In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
• Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
• Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
• To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

BOSTON CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

BOSTON CREAM PIE

Steps:

• Heat oven to 350 degrees. Grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out.
• For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside.
• In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside.
• Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans.
• Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.).
• While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended.
• When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature.
• Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened.
• To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.

BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
• With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
• Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
• Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
• Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer.
• Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
• Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.

TRADITIONAL BOSTON CREAM PIE

Steps:

• Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside.
• Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes.
• Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan.
• Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely.
• In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat.
• Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract.
• Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour.
• Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
• In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
• Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.

BOSTON CREAM PIE

Steps:

• Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
• Stack cake layers on plate, spreading pudding mixture between layers.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

HOMEMADE BOSTON CREAM PIE

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

BOSTON CREAM PIE

Steps:

• Prepare and chill pastry cream.
• Preheat oven to 350 degrees.
• In two mixing bowls, separate the egg yolks and whites. Add 1/2 cup sugar to each bowl. Beat the egg whites until moderately stiff, but not dry. Beat the yolks at high speed until light yellow and thick, about 3 minutes. Fold one third of the egg whites into the yolks, then fold in the remaining whites. Gradually add the flour, folding in with a spatula. Fold in the melted butter.
• Pour the batter into a 10-inch greased springform pan. Bake for about 25 minutes, or until the surface is golden and the center is dry when tested with a toothpick. Remove from the oven and cool thoroughly.
• Combine the chocolate with 2 tablespoons of water, and melt in a microwave oven or double boiler. Reserve. Using a long serrated knife, level the top of the cake and slice into two layers of equal thickness. Reserve 1 1/2 cups of the pastry cream for the sides of the cake, and spread the remaining cream on one layer. Top with the second layer.
• Top the cake with the chocolate mixture. Combine confectioners' sugar, corn syrup and 1 tablespoon of water. Mix well. Place in a piping bag with a 1/8-inch tip. Pipe spiral lines starting from the center of the cake. Score lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread the sides of the cake with a thin layer of pastry cream, and press toasted almonds into the cream.

CHEF JOHN'S BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

BOSTON CREAM PIE

Steps:

• Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
• In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
• Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
• In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
• In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
• To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
• Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.