How To make Quick& Easy Boston Cream Pie

Boston Cream Pie | My Dad's FAVORITE Cake!

While it has the word pie in its name, Boston cream pie is simply a yellow cake with pastry cream in the middle and a chocolate ganache spread on top. The richness of the chocolate ganache is tempered when combined with the moist, tender yellow cake and the lightly sweet pastry cream, creating an all-around satisfying dessert. Whether it's made for a special occasion or any day of the week, you'll love this cake.

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Skip ahead:

00:00 Intro
00:36 Mix together the wet ingredients
03:06 Mix together the dry ingredients
04:48 Put the batter in two pans and place in the oven
07:02 Prepare the pastry cream
10:43 Prepare the chocolate ganache
13:50 Assemble the cake
17:08 Tasting the cake

INGREDIENTS

For the yellow cake:

- 10 tbsp butter, room temperature
- 1 1/2 cups sugar
- 3 large egg yolks
- 3 large eggs
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 tbsp neutral oil

For the pastry cream:

- 4 egg yolks
- 1 cup whole milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 1/2 tbsp cornstarch
- 2 tbsp butter cold
- 1 1/2 tsp vanilla extract

For the chocolate ganache:

- 4 oz chocolate
- 1/2 cup heavy cream
- 1 tsp vanilla extract

INSTRUCTIONS

For the cake:

- Preheat the oven to 350°F. Butter two 9-inch round cake pans, fit with parchment in the bottom, and set aside.

- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, 3-5 minutes. Scrape the sides of the bowl. With the mixer running on low, add the egg yolks and eggs one at a time until each one is mixed in. Scrape the sides and bottom of the bowl.

- In a separate bowl, combine the flour, baking powder, and salt. Whisk to combine.

- In a small measuring glass, whisk the buttermilk, vanilla, and oil.

- With the mixer running on low, add ⅓ of the dry mixture followed by ½ of the milk mixture. Allow to incorporate and repeat the steps, finishing with the final ⅓ of the dry mixture.

- Divide the cake batter between the two cake pans and smooth out to an even layer. Bake in the preheated oven until a skewer inserted in the middle comes out clean, 24-26 minutes.

- Once baked, remove the cakes from the oven. Allow the cakes low to cool in the pans for 5 minutes. Once slightly cooled, remove the cakes from the pans, discard the parchment paper, and cool completely on a wire rack.

For the pastry cream:

- In a 4-quart saucepan, combine the egg yolks, milk, sugar, salt, and cornstarch. Whisk until the mixture is smooth. Set the mixture over medium-low heat. Whisk constantly until the mixture thickens. Continue to whisk until mixture is thick with bubbles forming, 6-8 minutes.

- Once thickened, remove the pastry cream from the heat. Add the butter and vanilla. Whisk until the butter dissolves and immediately push through a sieve. Allow the pastry cream to cool. I find this best to make the day before and store in the refrigerator.

For the ganache:

- Chop the chocolate into fine, uniform pieces and pour them into a small bowl. Heat the heavy cream until it's steaming and almost boiling. Once the cream is steaming, immediately pour the cream over the prepared chocolate. Allow the chocolate and cream to rest for 5 minutes.

- Once the mixture has rested, slowly stir until smooth. Stir in the vanilla. Allow the mixture to cool to room temperature. As the ganache cools, it will thicken.

To assemble the cake:

- Place a room temperature or cool layer of cake on a serving platter. Spread the chilled pastry cream over one layer of the cake, staying about ½-inch from the edge. Place the second layer on top of the pastry cream. Pour the ganache over the top layer. If the ganache is too thick, heat for a few seconds in the microwave. Allow the ganache to slightly drip down the sides. Serve immediately.

#cake #FathersDay #Bostoncream #recipe

Cream Pie Recipes | Easy Cream Pie Recipes from Scratch

Cream Pie Recipes | Easy Cream Pie Recipes from Scratch
This is the best recipe for pie lovers and i hope that when you cook the cream pie recipe at home than your family loves you more.

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Boston Cream Donuts | Custard Donuts | Vanilla Custard Cream Donuts

Boston Cream Donuts | Custard Donuts | Vanilla Custard Cream Donuts

Boston Cream Donut is a delightful pastry that combines the best features of a donut and a custard-filled treat. This classic dessert features a ring-shaped yeast or cake donut that is deep-fried until golden brown, creating a crisp and slightly crunchy exterior. The donut is then filled with a luscious vanilla custard or pastry cream, adding a creamy and sweet contrast to the texture of the dough.

Boston Cream Donuts.
Ingredients for dough
Flour. 3-1/2 cups
Yeast. 1 sachet(11 gm).
Sugar. 3 Tbsp
Salt. 1 tsp
Powder milk . 3 Tbsp
Cooking oil. 1/4 cup
Warm water. 250 ml
Butter. 50 gm

Oil for frying.

Ingredients for Boston Cream.
Egg yolks. 2
Sugar. 4 Tbsp.
Vanilla essence. 1tsp
Milk. 200ml
Corn flour. 3 Tbsp.

#Homemadebostoncreamdonuts #bostoncreamdonuts #filleddoughnuts #vanillacreamfilleddonuts #softdoughnuts #doughnutsrecipe #custardfilleddonuts
#perfectdoughnutrecipe

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