Boston Cream Pie aka Boston Cream Cake w/ Cream Filling Topped with Choco Ganache I Immaculate Bites
Boston Cream Pie, also known as Boston Cream Cake, is a light and moist vanilla sponge cake layered between a delectable cream filling and topped with a mouthwatering chocolate ganache. These three elements are fantastic together, making this recipe a must-have for your next special occasion. #cake #recipe #desserts #immaculatebites
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Ingredients:
The Cake Layers
▢½ cup (113 g) unsalted butter, softened to room temperature
▢½ cup (125 ml) canola oil
▢1½ cup (300 g) sugar
▢½ cup (115 g) sour cream
▢4 eggs, room temperature
▢2½ cup (313 g) all-purpose flour
▢2¼ teaspoon (9 g) baking powder
▢½ teaspoon (2 g) salt
▢½ cup (120 ml) milk
▢2 teaspoons ( 8 ml) vanilla extract
Cream Filling
▢⅓ cup (45 g) cornstarch
▢½ cup (100 g) granulated sugar
▢¼ teaspoon salt
▢2 cup (480 ml) whole milk
▢½ cup (120 ml) heavy cream
▢4 large egg yolks
▢2 tablespoon s (28 g) unsalted butter, softened to room temperature
▢2 teaspoons (8 ml) vanilla extract
Chocolate Ganache
▢⅓ cup (79 ml) heavy cream
▢6 ounces (170 g) semisweet chocolate chips
▢2 tablespoons (40 g) light corn syrup
▢salt
▢1 teaspoon (4 ml) vanilla extract
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Boston Cream Pie aka Boston Cream Cake w/ Cream Filling Topped with Choco Ganache I Immaculate Bites
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
VEGAN BOSTON CREAM PIE CAKE | Vegan Richa Recipes
VEGAN BOSTON CREAM PIE CAKE
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This Vegan Boston Cream Pie Cake makes for a marvelous celebration cake! Vegan sponge cake filled with vegan vanilla custard and topped with chocolate ganache. Gluten-free option and nut-free option included.
Meet your new favorite celebration cake – Vegan Boston Cream Pie Cake! This one has become a family favorite in record time and once you have tried it once you will understand why. It’s moist yet light with a rich, smooth vegan vanilla custard filling and a decadent chocolate ganache on top. Not too sweet and perfect for dessert, breakfast with berries or snack!
I mean, chocolate and vanilla is just such a classic combination and pretty hard to beat. The vanilla custard is made by simmering homemade cashew cream with some thickening agents as well as vanilla and a touch of turmeric for that signature yellow color that we expect from Boston Cream Pie.
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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
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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Martha Stewart's Boston Cream Pie Cupcakes | Martha Bakes Recipes
Martha Stewart shares her recipe for individual Boston cream pie cupcakes. Coined as the official state dessert of Massachusetts, the Boston cream pie combines luscious custard cream filling, moist layers of vanilla cake, and a chocolate ganache glaze. This adorable, bite-size take on the classic dessert makes this dish perfect for sharing at a party or with your family at home.
#BostonCreamPie #Cupcakes #Dessert #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:16 Melt Together Butter & Milk
00:35 Sift Dry Ingredients
01:00 Beat Eggs with Sugar
01:54 Add Ingredients Together
02:29 Fill Muffin Tins
02:56 Vanilla Cream Filling
05:40 Chocolate Ganache
06:12 Assemble the Cupcakes
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Boston Cream Pie Cupcakes | Martha Bakes Recipes