BOSTON CREAM PIE
This Boston Cream Pie Cake is a classic! Soft yellow cake with a homemade custard filling, topped with silky chocolate ganache.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 17
Steps:
- Grease and flour 2 9" cake pans. Line the bottom with parchment paper so the cakes come out cleanly.
- Preheat the oven to 375º Fahrenheit.
- Combine the cake flour, baking powder and salt in a small bowl.
- In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the bowl as needed.
- Add the eggs and vanilla extract and mix well.
- Add the flour mixture and milk alternately, mixing between each addition until the batter is smooth.
- Divide the batter evenly between the two cake pans.
- Bake for 15 minutes or until the edges of the cake shrink from the sides of the pan and the center springs back when you touch it.
- Turn the cakes out to a wire rack to cool completely.
- Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved.
- Remove the pan from the heat and cover with foil to keep it warm.
- Whisk together the remaining milk and cornstarch in a bowl.
- Add the eggs and whisk again until smooth.
- Drizzle the warm cream/milk mixture into the eggs in a slow drizzle, whisking the entire time.
- Return the mixture to the saucepan and cook over low heat, stirring the entire time, until the mixture thickens (to a thick pudding texture) and is smooth.
- Once the mixture is thick, remove from the heat.
- Mix in the vanilla extract and cool to room temperature.
- Heat the heavy cream in the microwave until it is hot, but not boiling.
- Place the chocolate chips in a bowl, then pour the hot cream over top.
- Cover the bowl with a plate and allow it to sit for 3-5 minutes.
- Stir the chocolate chips and cream until they are completely combined, smooth and shiny.
- Allow the mixture to cool slightly. You want it to be runny so that it easily covers the top of the cake and runs slightly down the sides, but you don't want it to totally run off.
- Place one cake layer upside down on a cake plate.
- Spread the cooled custard on top of the cake.
- Place the second cake (also upside down) on top.
- Spoon the chocolate ganache on top and spread it towards the sides of the cake so it barely starts to drip down.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 332 kcal, Carbohydrate 36 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 99 mg, Sodium 138 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BOSTON CREAM PIE WITH CHOCOLATE GLAZE
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING
Oh, my God, these are so fabulous, rich--and HUGE!! My father-in-law baked these for my mother-in-law's birthday and, needless to say, we ALL will be subtracting about 5 birthday bashes from our lives! (But one bite is worth it:) **Prep time includes all refrigeration times.**
Provided by JamesDeansGirl
Categories Dessert
Time 6h22m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
- Add the egg yolks and whisk until blended.
- Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
- Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
- Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
- Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
- (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
- Line 12 jumbo muffin cups with paper liners.
- Whisk together the flour, baking powder, and salt; set aside.
- Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
- Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
- Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
- Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
- Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
- Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
- Center about 2 Tbsp.
- custard filling over the batter in each cup; completely cover with reserved batter.
- Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
- Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
- MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
- Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
- Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
- Set aside to cool to room temperature.
- Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
- Serve at room temperature.
Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 17.8, Cholesterol 207.2, Sodium 303.3, Carbohydrate 55.9, Fiber 3.9, Sugar 28.7, Protein 8.8
CHOCOLATE GANACHE GLAZE
Steps:
- Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;
CHOCOLATE GANACHE CUPCAKES
Steps:
- Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
OUTRAGEOUS BOSTON CREAM PIE CUPCAKES!
Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;)
Provided by Vseward Chef-V
Categories Dessert
Time 50m
Yield 14 cupcakes, 14 serving(s)
Number Of Ingredients 10
Steps:
- Prepare yellow cupcakes as directed on box.
- In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
- When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
- When all the cupcakes have been filled, prepare your ganache.
- Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. 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 and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
- Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.
BOSTON CREAM PIE CUPCAKES
This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
- Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
- Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
- Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately.
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BOSTON CREAM PIE {WITH CHOCOLATE GANACHE} | LIL' LUNA
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4.8/5 (18)Total Time 35 minsCategory DessertCalories 555 per serving
- To make the custard, in a medium sauce pan, whisk together the eggs, sugar, corn starch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Remove from heat and whisk in the vanilla. Add the pieces of butter, and stir until completely melted and smooth. Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
- To assemble the cake, level the cake rounds using a serrated knife or cake leveler. Place one of the cake rounds on a serving plate, and gently spread the cooled custard evenly over the cake layer. Add the remaining cake layer on top.
- To make the ganache, add the chocolate chips to a medium bowl. Add the heavy whipping cream to a microwave safe bowl or measuring cup, and heat one minute on high, or until boiling. Pour the whipping cream over the chocolate chips and let stand for one minute. Using a fork, stir the ganache until it is smooth and the chocolate has melted completely. Pour the ganache over the cake, spreading evenly. Let stand 30-60 minutes, until the ganache has cooled and set.
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