I wish I tried this Boston Cream Pie recipe; it is so yummy, and my kids keep asking for more
This is the Perfect Boston Cream Pie Recipe. It is not a pie at all, instead it is made of a white vanilla cake filled with Cream Pastry and topped with Chocolate Ganache.
Here will make this easy homemade Boston Cream Cake step by step from the scratch. It is originated in Boston and called Cream Pie as it was baked in pie plate and topped in cake shape.
Pastry Cream is a combination of egg yolks, sugar and milk that are thickened with cornstarch and cooked over the stove. It is used in many recipes as Eclair, German Pie, Boston Cream Pie and many others. You can fully the Pastry Cream link for separate video.
Vanilla cake Ingredients:
2 1/4 cup Flour1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Unsalted Butter (room temperature)
1 1/2 cups Granulated Sugar
4 large Eggs
1 tsp Vanilla
1 cup whole Milk (room temperature)
For Cream Filling or Cream Custard:
2 cups milk
2 tsp vanilla extract
4 egg yolks
2/3 cup sugar
1/3 cup cornstarch
2 Tbsp unsalted butter
For Chocolate Ganache
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream (bring just to a boil)
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Boston Cream Pie Recipe - How to Make a Boston Cream Pie
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How To Make Homemade Boston Cream Pie Recipe - Vanilla Sponge Cake
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#Boston #Cream #Pie is a delectable #vanilla #spongecake filled with #egg custard #cream or whipped cream and topped with a luscious #chocolate #ganache topping.
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Homemade Boston Cream Pie - Best Recipe Ever
Hey everyone! Erren here from Erren's Kitchen, and today I'm going to show you how to make the best Boston cream pie you've ever tasted. This recipe is really simple and doesn't take long at all, but it tastes like you spent hours in the kitchen. So watch the video, and let's get started!
For a complete guide with tips, visit:
Ingredients
For The Cake:
1 cup sugar white granulated
1¼ cup flour all-purpose
1¼ teaspoon baking powder
½ teaspoon salt
4 oz butter ½ cup/1 stick
2 eggs
½ cup milk
1½ teaspoons vanilla bean paste or extract
For the filling
pastry cream pudding or custard (*see notes)
For The Topping:
½ cup cream heavy whipping cream, double cream
4 oz dark chocolate
1 Tablespoon butter
Instructions
For The Cake:
Preheat the oven to 325°F/162°, grease two 8/20cm pans, and set aside.
Sift all the dry ingredients into a large bowl.
Add the cold cubed butter to the dry ingredients.
Work the butter into the flour mixture with a mixer or beater until it resembles breadcrumbs (similar to when you make biscuits or scones). You want a rough and crumbly texture.
Whisk the eggs, milk, and vanilla together in a separate bowl.
Add the wet ingredients to the flour mixture all at once.
Mix on low speed for a minute, then increase the speed and beat for 3 to 5 minutes. This ensures you have a light and fluffy batter. Scrape down the sides and up the bottom of the bowl as needed.
Separate the batter evenly into the prepared pans and bake in the oven for around 30-35 minutes or until a cake tester comes out clean. Once baked, set aside to cool.
If you haven't already, while the cake bakes, prepare your filling and place it in the fridge to set.
Allow cakes to cool in the pans for 15 minutes before turning out on a wire rack. The cakes must be completely cool before frosting and assembling.
For The Ganache:
Warm the cream, pour over the chocolate, and mix together with the butter until smooth. Set aside to cool and thicken slightly.
To Assemble
Place the bottom layer on a serving plate. Spread the chilled filling over the cake, leaving about a 1-inch border. Top with the remaining layer and gently press down to push the filling to the edge of the cake.
Pour the glaze over the top of the cake, spreading to the edges.
Place the assembled cake in the fridge and chill for at least 2 hours or overnight; cover the cake if chilling for more than two hours to keep it from drying.
Boston Cream Pie Cake Recipe
Boston Cream Pie Cake Recipe
This video is about Boston cream pie cake recipe. This is amazing combination of vanilla cake, custard and chocolate ganache. Who can resist this combination!! First you make the cake, fill with custard and top with chocolate ganache. Everyone will like the Boston cream pie cake, make and enjoy with your family and friends. YUM!!
You need
Cake
Flour- 1 1/4 Cup
Baking Powder- 1/2 Tablespoon
Salt- A Pinch
Butter Softened-1/4 Cup
Any Oil- 2 Tablespoons
Egg-1
Milk-2/3 Cup + extra if needed, add in 1 Tablespoon increments
Sugar-2/3 Cup
Vanilla Extract-1 Teaspoon
Custard
Milk- 2 Cups
Egg Yolks -2
Sugar- 1/2 Cup (less or more your preference)
Cornstarch- 3 Tablespoons (increased for making custard thicker)
Vanilla Extract-1 Teaspoon
Salt- A pinch
Chocolate Ganache
Milk-1/4
Butter-1 Tablespoon
Chocolate Chips- 1/2 Cup
#bostoncreampie #dessert #cake #cakes #vanillacake #chocolate #chocolatecake #bostoncreampiecake #custard #custardcake #custardcakes #healthycake #healthyfood #healthycake
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Recipe of the Day: Boston Cream Pie Cheesecake | Food Network
Two beloved desserts combine into one delicious mash-up.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Boston Cream Pie Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 5 hr 55 min
Active: 45 min
Yield: 10 to 12 servings
Level: Easy
Ingredients
Cheesecake Layer:
Nonstick cooking spray
One 1/4-ounce packet unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
1/2 cup sour cream
Juice of 1/2 lemon
2 teaspoons pure vanilla extract
Kosher salt
Cake:
1/2 stick (4 tablespoons) unsalted butter, at room temperature, plus more for greasing
1 1/3 cups all-purpose flour, spooned and leveled, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cups granulated sugar
1/4 cup vegetable oil
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup milk
Chocolate Ganache:
4 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
Directions
Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours.
Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess.
Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined.
Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours.
To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache.
Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth.
Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.
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Recipe of the Day: Boston Cream Pie Cheesecake | Food Network