San Francisco Meets Boston Cream Pie Food

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.

SAN FRANCISCO MEETS BOSTON CREAM PIE

Steps:

• Prepare cake according to directions; baking in greased and lightly floured 8" round cake pan.
• When baked, let stand 5 minutes, then remove from pan and cool on wire rack.
• Prepare pudding mix according to directions, using 1 milk and 3/4 cup Half/Half; cover and chill while preparing glaze.
• Glaze-In small saucepan, cook chocolate and butter on low heat till melted.
• Stir in sugar, vanilla and milk, cook to spreading consistency (like syrup).
• To assemble pie-Cut layer of baked cake in two equal halves. (Cooks note:-take a long length of strong sewing thread, wrap around fingers on both hands; hold taut on either side of layer and move carefully at same height through cake layer.).
• Set top aside.
• Carefully spread pudding mixture over bottom layer to edges.
• Top with second layer and press to set. Spread very warm glaze on top of pie, letting glaze flow down in a few places on sides.
• Cover and refrigerate until ready to serve. Cover & refrigerate left-over pie.

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 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:

• 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.

ALL CHOCOLATE BOSTON CREAM PIE

Steps:

• Set oven to 350°F.
• Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
• For the cake; in a large bowl combine the flour and sugar; set aside.
• In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
• Pour the chocolate mixture over the flour mixture; whisk to combine completely.
• Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
• Divide the batter evenly between the cake pans.
• Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
• Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
• For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
• Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
• For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
• Place 1 cake round upside down onto a cake platter or large plate.
• Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
• Place the second layer over the top of the pudding mixture.
• Allow the glaze to cool just slightly until a thick pourable texture is achieved.
• Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
• Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.

BOSTON CREAM PIE MARTINI

Steps:

• mix and chill for 30 minute.

BEST BOSTON CREAM PIE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9 1/2-inch springform baking pan.
• Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy.
• Beat the eggs in thoroughly one at a time.
• In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.
• Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.
• The Custard:.
• Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
• Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
• Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
• The Glaze:.
• In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.
• Putting it Together:.
• Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
• Place one half of the cake on a plate with the cut side facing up. Top with custard.
• Place the other half of the cake on top, with the cut side down.
• Coat the top of the cake with glaze allowing it to drip down the sides.

BOSTON CREAM PIE

Steps:

• Lightly grease two 9 inch -baking pans and line the bases with parchment paper.
• Preheat the oven to 350°F.
• For the cake: In a bowl cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt. Divide between the two baking pans. Bake for 25 minutes.
• For the pastry cream warm the milk and the heavy cream in a medium saucepan. In a large bowl whisk the egg yolks with the sugar until creamy. Add the flour. Add the warm milk to the egg mixture and mix until smooth. Stir in the vanilla. Pour it all back into the saucepan and stir gently until the custard thickens. It should coat the back of a spoon. Remove from the heat. Press a piece of wax paper onto the surface of the custard and let cool in the refrigerator.
• For the ganache: combine the heavy cream , butter, vanilla and chocolate in a double boiler. Stir until smooth and thickened.
• To assemble the cake: Place one cake on your cake plate. Spread with the cold pastry cream . Top with the second cake and frost the top with the ganache.