BOSTON CREAM PIE
Don't let the name fool you-this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our Vanilla Pudding in this Boston Cream Pie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h
Number Of Ingredients 11
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.
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
WICKED GOOD BOSTON CREAM PIE
This recipe is from "Cooks Illustrated" and, though time-consuming, sounds delicious. I am posting it for future use. Chill the assembled cake for at least 3 hours to make it easy to cut and serve. Note: Prep and Cooking times do not include chilling times.
Provided by Maureen in MA
Categories Dessert
Time 50m
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- For the Pastry Cream:.
- 1. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
- 2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
- 3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
- For the Cake:.
- 1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
- 2. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
- 3. Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
- 4. Transfer cakes to wire rack and cool -completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes.
- To Assemble:.
- 1. Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.
- For the Glaze:.
- 1. Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
- 2. Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.
Nutrition Facts : Calories 652.6, Fat 33, SaturatedFat 19.1, Cholesterol 291.3, Sodium 380.4, Carbohydrate 80.2, Fiber 0.7, Sugar 53.1, Protein 10.2
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.
HOMEMADE BOSTON CREAM PIE
This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. -Jane Uphoff, Cunningham, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 166mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
BOSTON CREAM FILLING
Make and share this Boston Cream Filling recipe from Food.com.
Provided by Momma2Seth
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
- You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1
BOSTON CREAM PIE
At least once in your life you should treat yourself to a real Boston Cream Pie. This recipe is worth all the necessary but easy steps, and makes a single 8" cake which is cut into 2 layers, filled with custard and frosted with glossy chocolate. Cook time includes 45 minutes for cooling the cake and custard.
Provided by sugarpea
Categories Dessert
Time 1h40m
Yield 1 8inch cake, 6 serving(s)
Number Of Ingredients 22
Steps:
- Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
- Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
- Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
- Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
- Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
- Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
- Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
- Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
- Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.
BOSTON CREAM PIE
Steps:
- Preheat the oven to 350 degrees F. In a small sauce pan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease 2 each 9-inch round cake pans with 2 tablespoons of butter. Sprinkle each with a tablespoon of sugar. Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. When the cakes have cooled completely, slice each cake in half. To assemble, place the bottom layer on a 9-inch round cardboard and place it on a wire rack. Spread 1 1/2 cups of the pastry cream evenly on top of the layer. Top with the second layer of cake. Spread 1 1/2 cups of pastry cream on it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Frost the entire cake with the chocolate fondant. Place the cake in the refrigerator and chill completely. Slice the cake into 16 slices.
- In a saucepan, whisk the 2 cups of the milk and sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, and butter. Mix well.
BOSTON CREAM PIE
Discover the cream pie that made Boston famous! Boston Cream Pie includes pudding, cake and a layer of chocolate. Try our Boston Cream Pie tonight!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.7956 g, Sugar 0 g, Protein 2 g
BOSTON CREAM PIE MINIS
Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!
Provided by My Food and Family
Categories Home
Time 1h53m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
- Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
- Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.
- Frost cupcakes with chocolate mixture. Refrigerate 15 min.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.7612 g, Sugar 0 g, Protein 2 g
BOSTON CREAM PIE
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.
- Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.
- Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.
- Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
- Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.
- Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.
- Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.
- Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.
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
An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time.
Provided by gailanng
Categories Dessert
Time 1h25m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 470.3, Fat 18.3, SaturatedFat 6.2, Cholesterol 80.4, Sodium 345.8, Carbohydrate 69.8, Fiber 2, Sugar 34.9, Protein 8.7
BOSTON CREAM PIE
You can make the cakes and custard a day before, but make glaze and assemble on the day you plan to serve.
Provided by CookingONTheSide
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- You'll need two 9x2 inch round cake pans coated with nonstick spray.
- Line bottoms with wax paper, spray paper.
- Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each.
- On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
- Divide between prepared pans.
- Bake 25 minutes or until a pick inserted in centers comes out clean.
- Cool in pans on rack 10 minutes, invert, remove paper and cool completely.
- Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix.
- Cook over medium heat, stirring, until mixture comes to a boil.
- Pour into a bowl; place plastic wrap directly onto custard surface.
- Chill 30 minutes or until thickened.
- Assemble: Stir or whisk custard until smooth.
- Place one cake layer on serving plate; spread custard over top.
- Top with remaining cake layer, rounded side up.
- Refrigerate.
- Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
- Spread glaze over top of cake, allowing some to drip down sides.
- Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.
Nutrition Facts : Calories 302.2, Fat 13.2, SaturatedFat 7.8, Cholesterol 98, Sodium 231.9, Carbohydrate 41.4, Fiber 0.5, Sugar 23.9, Protein 4.9
More about "homemade boston cream pie food"
BOSTON CREAM PIE CREPE CAKE • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (3)Total Time 6 hrs 5 minsCategory DessertCalories 448 per serving
- FOR THE PASTRY CREAM: In medium saucepan over medium heat, heat half-and-half until just simmering. In medium bowl whisk yolks, sugar, and salt until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat, and whisking constantly, slowly add ½ cup half-and-half to yolk mixture to temper. Whisking constantly, pour tempered yolk mixture into half-and-half in saucepan. Return saucepan to medium heat and cook, whisking constantly, until slightly thickened, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, for 8 minutes. Increase heat to medium and cooking, whisking vigorously, until bubbles burst on surface, 1-2 minutes. Take saucepan from heat; whisk in butter and vanilla until butter is completely melted. Strain pastry cream through fine-mesh strainer set over medium bowl. Lightly grease parchment or plastic wrap with nonstick cooking spray and press it directly on surface of pastry cream. Refrigerate until set,
- FOR THE CREPES: In large bowl sift together flour and salt. In small bowl whisk together milk, eggs, water, and melted butter. Whisk egg mixture gradually into flour. Place large, fine strainer over medium bowl and pass batter through strainer. Cover bowl with plastic wrap and chill at least 2 hours, or up to 2 days.
- Gently whisk batter. Heat 6-7-inch crepe pan or heavy skillet over medium-high heat. Brush bottom of pan and side very lightly with butter (butt should sizzle when it hits the pan). When butter stops sizzling, pour 2 ½ tablespoons (use ¼-cup measure just over half full) batter into pan. Do this by tilting heated pan just slightly to the left and begin pouring the batter. Continue to pour batter in a steady stream as you twirl the pan slowly counterclockwise until the crepe is formed. Cook until crepe is nicely browned on bottom, 30 seconds-1minute. Loosen crepe from pan with table knife or metal icing spatula and flip. Cook until nicely browned on other side, about 30 seconds longer.
- Move cooked crepe to a large plate and repeat cooking process with remaining batter, brushing pan as needed, every 2-3 crepes or so.
BEST-EVER BOSTON CREAM PIE RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
Ratings 16Calories 462 per servingCategory Dessert
- Move the oven rack to the middle position and preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
- Put one of the cakes in the center of a cake plate or pedestal. Spoon the pastry cream onto the cake and spread it evenly to the cake edges.
- In a small saucepan over medium heat bring the cream and corn syrup to a simmer. Remove the cream mixture from the heat and add the chocolate. Let the mixture sit for 1 minute, and then whisk until combined and smooth, about 30 seconds. Let the mixture sit, whisking every minute until the chocolate has thickened slightly, about 5 minutes in total.
BOSTON CREAM PIE - DEVIL'S FOOD KITCHEN
From devilsfoodkitchen.com
Estimated Reading Time 7 mins
CLASSIC BOSTON CREAM PIE RECIPE | YANKEE MAGAZINE
From newengland.com
Servings 10-12Estimated Reading Time 3 mins
BOSTON CREAM PIE - MRFOOD.COM
From mrfood.com
4/5 (11)Estimated Reading Time 2 minsCategory Cakes
BOSTON CREAM PIE RECIPE | TRISHA YEARWOOD | FOOD …
From mastercook.com
BOSTON CREAM PIE RECIPE - STELLA PARKS | FOOD & WINE
From foodandwine.com
Servings 12Total Time 6 hrsCategory Pies
- Make the pudding In a medium saucepan, combine the whole milk and heavy cream with the vanilla bean (not the seeds) and bring to a simmer over moderately low heat, about 2 minutes. Remove from the heat, cover and let the milk steep for 30 minutes.
- In a large bowl, whisk the egg whites with the sugar, cornstarch, salt and the vanilla seeds until smooth.
- Return the milk mixture to a simmer over moderately low heat; discard the vanilla bean. Ladle 1/2 cup of the hot milk into the egg white mixture, whisking to combine. Continue adding the milk, 1/2 cup at a time, until fully incorporated. Scrape the mixture back into the saucepan, add the butter and cook over moderate heat, whisking constantly but not vigorously, until the custard begins to thicken and bubble, about 3 minutes. Continue to cook for 1 minute longer, whisking, to ensure that the custard gels without a starchy mouthfeel. Strain the pudding through a fine sieve set over a medium bowl. Stir in the vanilla extract and almond extract (if using) and let stand for 5 minutes. Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until cold, about 3 hours.
- Meanwhile, make the cake Preheat the oven to 350°. Spray two 8-inch round cake pans and line with parchment paper. Spray the paper.
BOSTON CREAM PIE RECIPE VIDEO PREPARED WITH EINKORN FLOUR
From everydaydishes.com
Category DessertCalories 668 per servingTotal Time 1 hr 30 mins
- When the cakes are completely cool, place a cardboard cake round on a lazy susan or pizza pan, directly in the center. You will be rotating the cake, so make sure it’s centered. It’s easier if it is off the surface of the counter (use an inverted bowl or your cake stand) but not essential.
BEST BOSTON CREME ANGEL FOOD CAKE RECIPE - HOW TO MAKE ...
From delish.com
Category DessertTotal Time 30 mins
- Slice angel food cake in half lengthwise and spread a thick layer of pudding on top of the bottom half (you'll have about 1/4 of the batch of pudding left, depending on the size of your cake).
- Top with angel food cake top. Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles.
BOSTON CREAM PIE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanServings 8
BEST ANNA OLSON'S BOSTON CREAM PIE RECIPES | BAKE WITH ...
From foodnetwork.ca
2.9/5 Servings 12
BEST BOSTON CREAM PIE CHEESECAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
1.9/5 (7)Category Cheese,Chocolate,DessertServings 10-12
BOSTON CREAM PIE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
BOSTON CREAM PIE RECIPE - FOOD CHANNEL
From foodchannel.com
Cuisine AmericanEstimated Reading Time 4 mins
BOSTON CREAM PIE CAKE - MORE.CTV.CA
From more.ctv.ca
Servings 12Total Time 2 hrsCategory Dessert
BOSTON CREAM PIE – FOOD FUSION
From foodfusion.com
HOMEMADE BOSTON CREAM PIE RECIPES
From tfrecipes.com
BOSTON CREAM PIE DRINK RECIPE - FOOD NEWS
From foodnewsnews.com
BOSTON CREAM PIE - CANADIAN LIVING
From canadianliving.com
BOSTON CREAM PIE RECIPE | EPICURIOUS
From epicurious.com
BOSTON CREAM PIE | RECIPE | BOSTON CREAM PIE, HOMEMADE ...
From pinterest.ca
[HOMEMADE] BOSTON CREAM PIE : FOOD - REDDIT
From reddit.com
[HOMEMADE] BOSTON CREAM PIE : FOOD
From reddit.com
BOSTON CREAM PIE I RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE BOSTON CREAM PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
[HOMEMADE] BOSTON CREAM PIE : FOOD
From reddit.com
HOMEMADE BOSTON CREAM PIE RECIPE BY MICROWAVE.LADY | IFOOD.TV
From ifood.tv
[HOMEMADE] BOSTON CREAM PIE : FOOD
From reddit.com
FOOD WISHES VIDEO RECIPES: BOSTON CREAM PIE - IT'S ONE ...
From foodwishes.blogspot.com
R/FOOD - [HOMEMADE] BOSTON CREAM PIE
From reddit.com
BOSTON CREAM PIE RECIPE PAULA DEEN : 43+ BASIC COOKING ...
From billjackwalmart.foodtaobao.com
HOMEMADE BOSTON CREAM PIE RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
BOSTON CREAM PIE RECIPES - FOOD NETWORK
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