Boston Cream Pie (from a box!)
Here's the recipe! Follow my video for instructions.
Cake Batter:
1 white cake mix
3 tablespoons stove top vanilla pudding mix
4 egg whites
1 stick unsalted butter (melted)
1 cup milk (room temp.)
Custard:
4 egg yolks
3 tablespoons stove top vanilla pudding mix
1 cup milk
1 tablespoon unsalted butter
Chocolate Ganache:
2 tablespoons semi-sweet chocolate
1/3 cup sweetened condensed milk
1/2 teaspoon vanilla
White Chocolate Ganache (optional for decoration):
1 tablespoon white chocolate
1/4 cup sweetened condensed milk
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BOSTON CREAM PIE Recipe from scratch
Boston Cream Pie is one of the most loved American cakes. Yes, cause Bostom Cream Pie is a cake, despite its name pie. In this video, I'm going to show you how to make a delicious Bostom Cream Pie recipe, from scratch.
The origin of Boston Cream Pie sends us to Boston, Massachusetts, of course. It seems that it has been created bake in 1881, by a French chef, at the Parker House Hotel.
In 1992, Boston Cream Pie is declared the official dessert of Massachusetts.
Ingredients:
Butter cake
softened butter 225g.
flour 200g.
4 eggs
sugar 200g.
baking powder 1 teaspoon
vanilla extract (half teaspoon)
buttermilk / yogurt / kefir 4 tablespoons
Pastry cream
milk 250ml.
2 egg yolks
sugar 75g.
vanilla extract 1 teaspoon
corn starch 20g.
Chocolate Ganache
dark chocolate 100g.
heavy cream 70ml.
Instructions:
1. In a large bowl, mix the softened butter with sugar for 5 minutes. Add then the eggs, one at a time.
2. Sift the flour and baking powder and combine. Add vanilla extract and a pinch of salt.
3. In the end, add buttermilk and mix. Pour the butter sponge cake mixture into a springform tin and bake in the preheated oven at 185°C for 35-40 minutes*. Leave it, then, to cool down completely (even overnight, upsidedown)
4. In a saucepan, add the milk and turn on the heat.
5. In a small bowl, whisk the egg yolks, then add the sugar. Add then vanilla extract, zest of a lemon (optional), and juice of a half lemon (optional).
6. Whisk energetically, then add corn starch.
7. When the milk reached the boiling point, reduce the heat to a minimum and add the yolk mixture, continuing to whisk. Whisk until you get a dense texture (as in the video).
8. Pour the pastry cream into a clean bowl, cover it with plastic wrap (as in the video), and let it cool down in the fridge for about 2 hours.
9. Cut the butter sponge cake into two halves. Add the pastry cream and cover with the second half.
10. In a saucepan, pour the heavy cream and when it reaches the boiling point, turn it off and add the dark chocolate. Whisk until it you get a nice, smooth and glossy chocolate ganache **
11. When your chocolate ganache reached room temperature, cover the top of your Boston Cream Pie.
12. Let your Boston Cream Pie rest in the fridge for at least 2 hours and take it out of the fridge 10 minutes before serving it.
*to avoid burning the top of your cake, after 20 minutes, cover the top of it with a sheet of parchment paper.
** if you notice the ganache is too dense, add just a little bit of extra heavy cream.
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Hi and Welcome to Casual Cookery Channel! My name is Alina and with this channel, I want to show you how to make delicious recipes, easier or more complex, but in a very relaxing way. I hope you will enjoy my ASMR Cooking videos.
Each video has a version with relaxing music, but also a version with no music, no talk, just real cooking sounds!
Cooking as therapy!
Professional Baker Teaches You How To Make BOSTON CREAM PIE!
Boston Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch cake
Serves 12
Ingredients
CAKE
1 cup (200 g) sugar
¾ cup (96 g) cake & pastry flour
½ cup (75 g) all-purpose flour
1 ¼ tsp (4 g) baking powder
¼ tsp (1 g) salt
½ cup (115 g) cool unsalted butter, cut into pieces
2 large eggs
½ cup (125 ml) milk
2 tsp (10 ml) vanilla extract
CREAM FILLING
½ cup (125 ml) whipping cream
½ cup (125 ml) milk
½ vanilla bean (or 1 ½ tsp vanilla bean paste)
3 large egg yolks
3 Tbsp (37 g) sugar
1 ½ Tbsp (12 g) cornstarch
2 Tbsp (30 g) unsalted butter
GANACHE GLAZE
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) corn syrup
Directions
1. Preheat the oven to 325 F (162 C). Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess.
2. Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture.
3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.
4. While the cake is baking, prepare the pastry cream. Heat the cream and milk in a small saucepot with the scraped seeds from the vanilla bean (or vanilla bean paste) until it just begins to simmer. Whisk the egg yolks with the sugar and cornstarch and have ready a separate bowl with the butter, with a strainer placed over it. Slowly pour the hot cream into the egg mixture while whisking, then return the entire mixture back to the pot, constantly whisking over medium heat until it becomes glossy and thick, 2-3 minutes. Immediately pour this through the strainer over the butter, stirring until the butter has melted. Place a piece of plastic wrap directly over the surface of the cream filling, cool to room temperature and then chill until ready to fill.
5. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature before using.
6. To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the chilled cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. Chill the cake until ready to serve.
The cake can be stored refrigerated for up to 2 days.
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How to Make A Mini Boston Cream Pie
Heavenly dessert with two light vanilla cake layers separated by vanilla pastry cream and topped with chocolate ganache. Smaller version of the classic recipe that is perfect for one or two people.
???? RECIPE ⬇️⬇️ & Printable Recipe ➡️
???? INGREDIENTS
➡️. For The Pastry Cream
1 large egg yolk
2 tablespoons sugar
2 teaspoons cornstarch
½ cup whole milk
½ tablespoon salted butter
¼ teaspoon vanilla extract
➡️. For The Cake
4 tablespoons salted butter , melted
5 tablespoons sugar
2 large egg whites
1 teaspoon vanilla extract
½ cup self-rising flour (See note below)
¼ cup heavy cream
➡️. For The Chocolate Ganache
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
???? INSTRUCTIONS
➡️ How To Make The Pastry Cream
1) In a small bowl, whisk the egg yolk and set the bowl aside.
2) Add the sugar, cornstarch, and milk to a 1-quart saucepan. Stir until smooth.
3) Place the saucepan over medium heat and cook, whisking constantly until mixture begins to thicken and bubble. Continue to cook, while whisking for 1 additional minute.
4) Next, you will need to temper the egg yolk. Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot milk mixture to the egg, whisking constantly. Then, very slowly add the remaining mixture, 1 teaspoon at a time, to the bowl with the egg yolk until all is added, while continuously whisking. Be sure to keep the egg moving so that it doesn't scramble.
5) Pour the egg mixture back into the pan and return to medium heat. Bring to a simmer or light boil. Stirring constantly, allow the mixture to cook for 1 minute.
6) Remove from the heat and stir in butter and vanilla. Continue to stir until smooth. Transfer to a bowl, cover and refrigerate until you are ready to use the pastry filling.
➡️ How To Make The Cake
1) Heat the oven to 350° F (177° C). Using a hand mixer on medium speed, beat the butter, sugar, egg whites, and the vanilla in a medium-sized bowl until smooth.
2) Add the self-rising flour and mix for a few seconds, until the flour is just mixed in.
3) Add the cream and mix until smooth.
4) Divide the batter evenly between 2 lightly buttered (10-ounce) ramekins.
5) Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean.
6) Cool the cakes completely on a wire rack. As the cakes cool, check on the pastry cream in the refrigerator. I like to remove the pastry cream about 20 minutes before assembling the cake. If the cream is too thick or too cold, it won't spread easily.
7) Once the cakes are cool, run a thin knife around the edges to release them from the ramekins. If your mini cake layers bake up with domed tops, simply use a long sharp knife to slice off each top layer to level them out. Cutting the top off the cake is optional, but it gives the pastry cream and the second cake layer a flat surface to rest on.
➡️ How To Make The Chocolate Ganache
1) Place the chocolate chips in a small bowl.
2) Heat the heavy cream in a 1-quart saucepan over medium-low heat until the cream begins to gently simmer. Alternatively, you can heat it in the microwave until it starts to bubble, just watch it carefully so it does not boil over
3) Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. If you whisk too quickly while the cream is still hot, the ganache could break down resulting on a gritty texture.
4) After the chocolate has had enough time to melt, stir the cream and chocolate chips together slowly.
➡️ How To Assemble The Cake
1) Place one layer of cake on a serving plate.
2) Spread the chilled, thickened pastry cream over the cake.
3) Top with the second cake layer and gently press down.
4) Pour the ganache over the top of the cake and spread to the edges.
5) Refrigerate the cake until firm enough to slice, which will take at least 1 hour.
This show-stopping dessert originated in the 1800s when cakes and pies were both baked in pie plates. This is why it is called a pie instead of Boston Cream Cake.
00:00 Introduction
00:20 What is a Boston Cream Pie?
00:39 How to make the pastry cream
02:12 How to make the vanilla cake
03:40 How to make the chocolate ganache
04:19 How to assemble the Boston creme pie
04:45 Wrap Up
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Boston Cream Pie Trifle Recipe By Food Fusion
Try this decadent Boston Cream Pie Trifle made with the goodness of Olper’s Dairy Cream. A perfect dessert for your perfect gathering. #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou #digitalammi
Written Recipe:
Boston Cream Pie Trifle
Serves 10-12
Recipe in English:
Ingredients:
Prepare Boston Cream:
-Anday ki zardi (Egg yolks) 4
-Vanilla essence 1 tsp
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Olper’s Milk ¼ Cup
-Olper’s Milk 2 Cups
-Makhan (Butter) 2-3 tbs
-Olper’s cream 500ml
-Icing sugar ½ Cup
Chocolate Ganache:
-Chocolate grated 250g
-Olper’s cream 200ml
-Plain sponge cake 2 pounds
Directions:
Prepare Boston Cream:
-In a bowl add egg yolks, vanilla essence, caster sugar, cornflour, milk & whisk well.
-In a wok add milk & bring it to boil.
-Gradually add half quantity of hot milk in yolk mixture & whisk continuously.
-Now add all the mixture in remaining milk, stir continuously and cook on low flame until it thickens.
-Add butter & mix well until butter melts.
-Transfer Boston cream custard to a bowl & cover its surface with cling wrap. Let it cool down at room temperature then refrigerate for 1 hour.
-Remove cling wrap, mix well with spatula & set aside.
-In a large bowl, add ice cubes & place another bowl over it, add cream and beat well.
-Add icing sugar & beat well until stiff peaks form.
-Add prepared boston cream custard & beat until well combined. Fill it in piping bag & set aside.
Prepare Chocolate Ganache:
-In a jug add compound chocolate, olpers cream & microwave for a minute. Then mix well until chocolate melts & set aside.
-On a clean cutting board, cut plain sponge cake in cubes.
Assembling:
-In a serving dish, add sponge cake layer, prepared boston cream, sponge cake layer, prepared chocolate ganache, prepared boston cream then topped with prepared chocolate ganache & refrigerate until chilled!
Recipe in Urdu:
Ajza:
Prepare Boston Cream:
-Anday ki zardi (Egg yolks) 4
-Vanilla essence 1 tsp
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Olper’s Milk ¼ Cup
-Olper’s Milk 2 Cups
-Makhan (Butter) 2-3 tbs
-Olper’s cream 500ml
-Icing sugar ½ Cup
Chocolate Ganache:
-Chocolate grated 250g
-Olper’s cream 200ml
-Plain sponge cake 2 pounds
Tarkeeb:
Prepare Boston Cream:
-Aik bowl may anday ki zardi, vanilla essence, bareek cheeni, cornflour, doodh daal kara chi tarah milayen.
-Aik wok may doodh daal kar ubal len.
-Boil milk ko thora thora kar k anday k mixture may shamil karen or whisk kartay jayen.
-Ab sara mixture bacahy huye doodh may daal kar milayen or dheemi anch par itna pakayen k thick hojaye.
-Makhan daal kar achi tarah milayen.
-Tayar boston cream custard ko aik bowl may daal kar surface ko cling wrap se dhak den or room temperature pe thanda kar ka refrigerator mein rakhden.
-Cling wrap hata kar spatula se achi tarah mix karen or alag rakhden.
-Aik baray bowl may icecubes daal kar aik dusra bowl uspar rakhden.
-Cream daal kara chi tarah beat karen. Icing sugar daal kar stiff peak honay tak beat karen.
-Tayar boston cream custard daal kara chi tarah beat karen or mixture ko piping bag may bhar den.
Prepare Chocolate Ganache:
-Aik jug may compound chocolate or cream daal kar 1 minute tak microwave karen.
-Achi tarah mix karen k chocolate pighal jaye or alag rakhden.
-Cutting board par plain sponge cake rakh kar cube ski shakal may kaat len or alag rakhden.
Assembling:
-Serving dish may sponge ki layer, prepared boston cream, spong cake, prepared chocolate ganache, prepared boston cream daal den. Ab upar se chocolate ganache daldein aur thanda ho janay tak refrigerate ker lein.
How to Make the Ultimate Boston Cream Pie
Bridget teaches Julia how to make the ultimate classic Boston Cream Pie.
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