Boston cream Pie Recipe By Food Fusion
Boston Cream Pie a perfect dessert for the weekend. #HappyCookingToYou #FoodFusion Use Olpers cream for best results #OlpersCream
Written Recipe:
Recipe in English:
Ingredients:
Prepare Boston Cream:
-Doodh (Milk) 2 Cups
-Olper’s Dairy Cream ½ Cup (room temperature)
-Vanilla essence 1 tsp
-Anday ki zardi (Egg yolks) 4 (room temperature)
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Doodh (Milk) 2 tbs
Prepare Cake:
-Makhan (Butter) 120g (room temperature)
-Doodh (Milk) Hot ½ Cup
-Maida (All-purpose flour) 2 Cups
-Baking powder ½ tsp
-Namak (Salt) ½ tsp
-Anday (Eggs) 3 (room temperature)
-Bareek cheeni (Caster sugar) ¾ Cup
-Vanilla essence ½ tbs
Prepare Chocolate Ganache:
-Milk chocolate chopped 120g
-Olper’s Dairy Cream 100ml (room temperature)
Directions:
Prepare Boston Cream:
-In a wok,add milk,cream & whisk well.
-Add vanilla essence & whisk well.
-Turn on the flame & cook on medium flame until it becomes hot then turn off the flame.
-In a bowl,add egg yolks,caster sugar & whisk well until light in color & thick in consistency (3-4 minutes).
-Add cornflour,milk & whisk until smooth.
-Now gradually add half quantity of hot milk in a bowl & whisk continuously.
-Turn on the flame,now pour all the egg mixture in remaining hot milk & cook on medium flame until it thickens (8-10 minutes) & mix continuously.
-Transfer the mixture in a bowl,cover the surface with cling film & refrigerate until chilled.
Prepare Cake:
-In a bowl,add butter,hot milk & mix well until butter melts & set aside.
-In a bowl,place a sifter,add all-purpose flour,baking powder,salt & sift together then mix well & set aside.
-In another bowl,add eggs,sugar & beat well until foamy (4-5 minutes).
-Add half quantity of dry ingredients & beat well.
-Now add melted butter & milk and beat well.
-Add remaining dry ingredients,vanilla essence & beat until well combined.
-Transfer the batter to a greased 8-inch baking pan lined with butter paper & tap few times.
-Bake in preheated oven at 160 C for 30-35 minutes.
-Take out cake from the oven & let it cool on a wire rack.
-Trim a thin layer from the top of sponge cake with a serrated knife and then horizontally cut a layer of cake.
-Take out boston cream from refrigerator & mix well.
-Add & spread boston cream over cake and top with remining cake half and gently press down to spread filling.
Prepare Chocolate Ganache:
-In a bowl,add milk chocolate,cream & microwave for 30 seconds and mix well.
-Now pour prepared chocolate ganache onto the top of cake & refrigerate until chilled.
-Cut in slices & serve!
Recipe in Urdu:
Directions:
Prepare Boston Cream:
-Karahi mein doodh aur cream dal ker ache tarhan whisk ker lein.
-Vanilla essence dal ker ache tarhan whisk karein.
-Chulha on karein aur darmiyani ancch per garam ho janay tak paka lein phir chulha bund ker dein.
-Bowl mein anday ki zardi aur bareek cheeni dal dein aur light color & thick consistency anay tak ache tarhan whisk ker lein (3-4 minutes).
-Cornflour aur doodh dal ker smooth hunay tak ache tarhan whisk ker lein.
Bowl mein thora thora ker ka garam doodh ki half quantity dal dein aur musalsal whisk kertay rahein.
-Remaining garam doodh mein egg mixture dal dein,chulha on karein aur darmiyani ancch per garha ho janay tak paka lein (8-10 minutes) aur musalsal mix kertay rahein.
-Mixture ko bowl mein transfer ker lein aur surface ko cling film sa cover ker ka thanda hunay tak refrigerate ker lein.
Prepare Cake:
-Bowl mein makhan aur garam doodh dal dein aur makhan melt ho janaya tak ache tarhan mix ker lein & side per rakh dein.
-Bowl mein sifter rakh dein,maida,baking powder aur namak dal ker ek saath sift ker lein pir ache tarhan mix ker lein & side per rakh dein.
-Alag bowl mein anday aur bareek cheen dal ker foamy hunay tak ache tarhan beat ker lein (4-5 minutes).
-Dry ingredients ki half quantity dal dein aur ache tarhan beat ker lein.
-Ab melted makhan & doodh dal ker ache tarhan beat karein.
-Remaining dry ingredients aur vanilla essence dal ker ache tarhan beat ker lein.
-Batter ko greased 8-inch baking pan (lined with butter paper) mein dal dein aur few times tap ker lein.
-Preheated oven mein 160 C per 30-35 minutes kliya bake ker lein.
-Oven sa nikal lein aur wire rack per rakh ker thanda ker lein.
-Sponge cake ki top layer ko serrated knife ki madad sa trim karein aur horizontally cake ki layer cut ker lein.
-Boston cream ko refrigerator sa bahir nikal lein aur ache tarhan mix ker lein.
-Cake ka upper boston cream dal ker pheela lein,top per acke ki half layer rakh dein aur gently press ker lein.
Prepare Chocolate Ganache:
-Bowl mein milk chocolate aur cream dal ker 30 seconds kliya microwave ker lein phir ache tarhan mix ker lein.
-Ab tayyar chocolate ganache ko cake ka upper pour ker lein aur refrigerator mein thanda ker lein.
-Slices mein cut ker ka serve karein!
Boston Cream Pie Recipe
Boston cream pie – 2 Layers of soft and moist vanilla cake, between them rich and delicious pastry cream and on top delicious chocolate ganache. Amazing combination of flavors!
Full printable version:
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RECIPE:
Ingredients:
For the cake:
2¼ cups (280g) All-purpose flour
2 teaspoons Baking powder
Pinch Salt
1/2 cup (115g) Butter
2/3 cup (160ml) milk
3 large Eggs
2 teaspoons Vanilla extract
1½ cups (300g) Sugar
For the cream:
5 Egg yolks
1/2 cup (100g) Sugar
1/4 cup (30g) Cornstarch
2 cups (480ml) Milk or Half&Half
2 tablespoons (30g) Butter
2 teaspoons Vanilla extract
For the ganache:
4oz (115g) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make vanilla cake: preheat oven to 325F (160C). prepare two 9-inch (22-23cm) cake pans with parchment paper circles in the bottom and grease the sides.
2. In a medium size bowl combine flour, baking powder and salt. Stir and set aside.
3. Heat milk and butter in small saucepan over low heat until butter is melted. Do not boil. In a large bowl whisk eggs and sugar on high speed for 5 minutes, until light and pale. Add hot milk mixture, vanilla and whisk. Gradually add flour mixture and mix until combined.
4. Divide the batter equally between the prepared pans, and bake for 25 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
5. Remove the cakes from the oven and let cool for about 10 minutes, release from the pans and place on a cooling rack to cool completely.
6. Make the pastry cream: in a saucepan, heat milk until simmering. Meanwhile, in a large bowl, whisk yolks, sugar, until smooth. Add cornstarch whisk until incorporated. Remove the milk from heat, whisking constantly, slowly pour hot milk to yolk mixture to temper. Return tempered yolk mixture to the saucepan.
7. Place the saucepan over medium heat, cook the cream, whisking constantly, until thickened, about 5-7 minutes. Remove from heat, whisk in butter and vanilla until butter is melted and incorporated.
8.Strain through a fine-mesh strainer. cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate for at least 2 hours.
9. To Assemble: place one cake round on large plate, spoon pastry cream on the center of cake. Using offset spatula, spread evenly. Place second layer on pastry cream, bottom side up. Press lightly on top of cake to level. Refrigerate while making the ganache.
10. Chocolate ganache: Heat the cream in a small pot over medium low heat, until simmering. pour the hot cream over the chopped chocolate, let sit 2 minutes, then whisk until smooth.
11. Pour the chocolate ganache on top of the cake, then spread to edge of cake, letting some of the chocolate drip down the sides.
12. Refrigerate for at least 2 hours before serving.
Boston Creme Cake | Delish
Get the full recipe from Delish:
INGREDIENTS
1 box instant vanilla pudding mix
2 c. cold milk
1 store-bought angel food cake
3/4 c. heavy cream
1 1/2 c. semisweet chocolate chips
DIRECTIONS
1. Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
2. 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.
3. Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 5 minutes, then whisk until smooth and no clumps remain.
4. Pour ganache over angel food cake until top layer is covered.
5. Let cake set for 10 minutes before slicing.
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COOK WITH ME MONDAY- BOSTON CREAM CAKE!!!
SUPER FAST and EASY recipe !!!! Tastes just like the doughnut . You have to give it a try.
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How to Make The Most Amazing Boston Cream Pie | The Stay At Home Chef
Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze. It is sure to be a favorite!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
YELLOW CAKE:
• 1/2 cup salted butter, softened
• 1/2 cup vegetable oil
• 1½ cups sugar
• 1½ cups buttermilk, room temperature
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour
• 4 teaspoons of baking powder
• ½ teaspoon salt
PASTRY CREAM:
• 2 cups whole milk
• 1/4 cup + 1/3 cup granulated sugar (divided)
• 1 whole egg
• 2 egg yolks
• 1/4 cup cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract
GANACHE:
• 1 cup heavy cream
• 8 oz dark chocolate, roughly chopped
✅Instructions
00:00:25 - How to make a yellow cake
00:01:48 - How to make pastry cream
00:04:34 - How to make chocolate ganache
YELLOW CAKE:
1️⃣ Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:00:25 - In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.
3️⃣ 00:01:08 - Add in flour, baking powder, and salt, and mix until just combined.
4️⃣ 00:01:35 - Divide the batter among the two prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
5️⃣ Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
PASTRY CREAM:
1️⃣ 00:01:48 - In a large sauce pan, stir together milk and 1/4 cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and 1/3 cup sugar.
2️⃣ 00:02:29 - Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.
3️⃣ 00:02:55 - Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Cool completely in the refrigerator for at least 4 hours.
GANACHE:
00:04:34 - In a small sauce pan, bring heavy cream to a simmer over medium heat. Place your chopped chocolate into a small mixing bowl. Pour hot cream over chocolate and let stand 1 to 2 minutes. Stir with a rubber spatula until smooth.
ASSEMBLING CAKE:
1️⃣ 00:03:46 - Place a wire rack over a baking sheet. The baking sheet will be used to catch any drips from your ganache. Place a pre-cut cake circle onto the wire rack. Lay the bottom cake layer onto the cake circle.
2️⃣ 00:04:16 - Spread pastry cream over cake to create a filling. Top with remaining cake layer.
3️⃣ 00:05:10 - Carefully and slowly pour ganache over cake, letting drip down sides.
4️⃣ 00:05:15 - Transfer cake to the refrigerator and let cool until set, about 1 hour.
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