Lighter Boston Cream Pie Food

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.

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:

• 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:

• For Sponge Cake: Preheat oven to 350 degrees F.
• In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly.
• For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.
• When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.
• For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.
• For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
• Chocolate Icing: Melt chocolate. Combine with warm water.
• White Icing: Combine ingredients and warm to approximately 105 degrees F. Adjust the consistency with water. It should flow freely from the pastry bag.
• To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almond stick. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds.

BOSTON CREAM PIE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.
• Sift the flour, baking powder, and salt into a medium bowl, and set it aside.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.
• Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.
• To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat.
• In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour.
• Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake.
• To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake.
• To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.

LOW-FAT BOSTON CREAM PIE

Steps:

• Heat oven to 350 degrees.
• Lightly grease or spray 8 or 9-inch cake pan.
• Mix flour, baking powder, and salt in small bowl.
• In medium bowl, beat egg whites at medium speed until frothy.
• Gradually add 1/4 cup of the sugar, beating until stiff peaks form.
• In large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy.
• With mixer on low speed, alternately beat in flour mixture and milk until blended.
• Stir in vanilla and 1/3 of the egg white mixture.
• Fold in remaining egg whites until no white streaks remain.
• Pour into pan and bake 35 min.
• ,or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Turn out on rack to cool completely.
• While cake is baking make filling and glaze.
• Filling: Prepare pudding according to package directions, using the 1 1/2 cup milk.
• Refrigerate 30 minutes, or until thickened.
• Glaze: Mix sugar, cocoa, and cornstarch in small saucepan.
• Stir in milk and bring to boil over medium heat.
• Cook 1 minutes, stirring constantly, or until slightly thickened.
• Refrigerate 20 minutes to cool.
• To Assemble Cake: With serrated knife, cut cake in half horizontally.
• Place bottom layer, cut side up, on serving platter.
• Spread filling over top and top with remaining layer of cake, cut side down.
• Spread glaze over top, letting some of the glaze drip down sides.
• Chill 3 hours or until glaze sets.

BOSTON CREAM FILLING

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.

LUCINDA'S BOSTON CREAM PIE

Steps:

• For the cake, preheat the oven to 350 degrees with a rack in the middle position. Oil and flour two 8-inch round cake pans. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
• Whisk together the oil and sugar in a large bowl. Whisk in the eggs and vanilla. Add the flour mixture in 3 additions, alternating with the sour cream in 2 additions (beginning and ending with the flour). Divide the batter between the prepared pans.
• Bake for 30 to 35 minutes, until the cakes pull away from the sides of the pans. Cool in the pans on a wire rack for 10 minutes, then remove from the pans to cool completely, right side up.
• For the pastry cream, lightly beat the egg and yolks together in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer. Add the sugar a little at a time, and continue beating until the mixture falls in ribbons when the beater is lifted, about 5 minutes. Mix in the flour, then add the milk in a steady stream.
• Transfer the mixture to a saucepan, bring just to a boil, and boil gently over medium heat, whisking, until the mixture thickens, 8 to 10 minutes. Strain the pastry cream through a fine sieve into a large bowl. Stir in the vanilla. Press plastic wrap against the surface. Cool for at least 1 hour.
• For the chocolate ganache topping, put the chocolate in a medium bowl. Pour the cream over it and leave undisturbed for 1 minute. Stir gently, until the chocolate is melted and smooth. Let cool for 10 minutes.
• Slice off the domed top of 1 cake layer to level it. With your fingers, remove some of the cake to make a 1/2-inch hollow, leaving a 1/2-inch border around the edge. Place on a cake stand or plate. Fill with the pastry cream. Top with the second cake layer, domed side up. Pour the topping over the cake, letting it run down the sides. Chill for at least 5 hours or as long as overnight, before serving.

LIGHTER BOSTON CREAM PIE

Steps:

• In a large mixing bowl, beat butter and sugar until crumbly. Add eggs and mix well. Beat in applesauce and vanilla. Combine the flour, baking powder, and salt. Add dry mixture to the butter mixture alternately with milk until blended.
• Coat two 9 inch round baking pans with cooking spray and sprinkle with flour; add batter. Bake at 350°F for 12-15 minutes or until a toothpick comes out clean. cool for 100 minutes before removing from pant to wire racks. Let cool completely on wracks.
• For Filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place one cake layer on a serving plate; top with filling and remaining cake layer.
• For glaze, in a small bowl, combine confectionery sugar, cocoa, and vanilla. Add enough milk to achieve desire consistency. spread over top of cake, allowing some glaze to drape down the sides.