How To make (Sort Of Light) Boston Cream Pie
1 c Milk
1/2 c Granulated sugar
3 tb Flour
1/8 ts Salt
2 Egg yolks
1 1/2 ts Vanilla
2 8" layers Boston Favorite
Cake (see MM #3607) Confectioner's sugar 1. Heat the milk in a pan until very hot, then briskly stir in the
granulated sugar, flour, and salt. Cook over moderate heat, stirring constantly, until very thick. 2. Add the egg yolks and cook, continuing to stir, for another 4-5 minutes. Removed from heat, add the vanilla, and cool, stirring occasionally. Cover well and refrigerate until ready to use. 3. Spread the custard between the cake layers and dust the top of the cake with confectioners' sugar. Keep refrigerated. ~---
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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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How to Make Pastry Cream | The MOST Delicious Thing Ever!!!
This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It's the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don't feel limited to just vanilla!
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Boston Cream Pie Recipe - How to Make a Boston Cream Pie
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Boston Cream Pie with Chef Gail Sokol
Learn how to make this iconic dessert, and check out these other videos and recipes to help this cake come to life!
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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
Incredibly delicious and most fragrant cake for any occasion | Boston Cream Pie
Boston Cream Pie Cake – This cake is full of butter fragrant, super delicious with the custard cream and some chocolate glaze. Overall not too sweet, just nice. For those who love my butter cake will definitely love this one as well. Best in any occasion or parties or dinners. You may leave this cake in room temp the whole day for display or consume. Just refrigerate at the end of the day for storage and longer shelf life. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!
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Ingredients:
• Custard Cream
2 large egg yolks
50g [¼ cup] fine sugar
30g [¼ cup] plain flour
160g [⅔ cup] whole milk
15g [1 tbsp] butter
• Butter Sponge Cake
I used two 7-inch round pans (you can also use just one pan and slice the cake into 2 sheets)
115g [½ cup] unsalted butter
150g [¾ cup] fine sugar
4 eggs (I used medium, but if you have large is also fine)
1 tsp vanilla extract
¼ tsp salt
185g [1½ cup] self-raising flour ***
40g [2½ tbsp] whole milk
*** Substitute for self-raising flour:
185g [1½ cup] all-purpose flour
½ tsp baking powder
• Chocolate Glaze
80g [½ cup] dark chocolate
40g [2½ tbsp] whole milk
Instructions:
• Custard Cream
1. In a bowl, add the yolks, sugar and flour. Some partial of the milk, 2-3 tbsp, and mix it until combined.
2. In a milk pot, add the balance of the milk and butter. Heat the milk just until it is hot, not boiling.
3. Gently add the hot milk into the egg mixture. Mix as you're adding the milk. Mix until well combined.
4. Pour the mixture back into milk pot. Cook on medium heat until the custard is thickened. Constantly stir while cooking. Keep an eye at all time as the mixture will thickened up very quickly at a point.
5. Strain the custard. Cover with cling film touching the surface of the custard to prevent formation of skin. Refrigerate for at least 3 hours or overnight.
• Butter Sponge Cake
1. In a large mixing bowl, add the butter (softened) and sugar. Mix on high speed until creamy, fluffy and pale.
2. Add in the eggs, one at a time. Mix on medium speed, until combined. Repeat for the other eggs.
3. Add in vanilla and salt, mix until combined.
4. Sift in the flour in two batches. Fold in until combined, do not over mix.
5. Add in the milk and fold until combined.
6. Divide the batter into two 7-inch pans, greased and lined with parchment paper on the base. ***
7. Bake in preheated oven at 160°C/320°F for 40-45 minutes. ***
8. Let the cake cool completely before assembling.
***You can also bake the cake in one pan at 160°C/320°F for 55 minutes. Then slice into 2 sheets.
• Chocolate Glaze
1. In a bowl, add the chocolate and milk.
2. Microwave for 20-30 seconds or until melting stage. Do not over heat.
3. Pour over the top of the cake. Gently push the glaze towards the edge and let it drip.
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