Homemade Boston Cream Pie - Best Recipe Ever
Hey everyone! Erren here from Erren's Kitchen, and today I'm going to show you how to make the best Boston cream pie you've ever tasted. This recipe is really simple and doesn't take long at all, but it tastes like you spent hours in the kitchen. So watch the video, and let's get started!
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Ingredients
For The Cake:
1 cup sugar white granulated
1¼ cup flour all-purpose
1¼ teaspoon baking powder
½ teaspoon salt
4 oz butter ½ cup/1 stick
2 eggs
½ cup milk
1½ teaspoons vanilla bean paste or extract
For the filling
pastry cream pudding or custard (*see notes)
For The Topping:
½ cup cream heavy whipping cream, double cream
4 oz dark chocolate
1 Tablespoon butter
Instructions
For The Cake:
Preheat the oven to 325°F/162°, grease two 8/20cm pans, and set aside.
Sift all the dry ingredients into a large bowl.
Add the cold cubed butter to the dry ingredients.
Work the butter into the flour mixture with a mixer or beater until it resembles breadcrumbs (similar to when you make biscuits or scones). You want a rough and crumbly texture.
Whisk the eggs, milk, and vanilla together in a separate bowl.
Add the wet ingredients to the flour mixture all at once.
Mix on low speed for a minute, then increase the speed and beat for 3 to 5 minutes. This ensures you have a light and fluffy batter. Scrape down the sides and up the bottom of the bowl as needed.
Separate the batter evenly into the prepared pans and bake in the oven for around 30-35 minutes or until a cake tester comes out clean. Once baked, set aside to cool.
If you haven't already, while the cake bakes, prepare your filling and place it in the fridge to set.
Allow cakes to cool in the pans for 15 minutes before turning out on a wire rack. The cakes must be completely cool before frosting and assembling.
For The Ganache:
Warm the cream, pour over the chocolate, and mix together with the butter until smooth. Set aside to cool and thicken slightly.
To Assemble
Place the bottom layer on a serving plate. Spread the chilled filling over the cake, leaving about a 1-inch border. Top with the remaining layer and gently press down to push the filling to the edge of the cake.
Pour the glaze over the top of the cake, spreading to the edges.
Place the assembled cake in the fridge and chill for at least 2 hours or overnight; cover the cake if chilling for more than two hours to keep it from drying.
How to Make the Ultimate Boston Cream Pie
Bridget teaches Julia how to make the ultimate classic Boston Cream Pie.
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The Best Boston Cream Cake | melts in your mouth| ❗️Pangbenta ngayon holiday season❗️| Bake N Roll
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Ingredients:
Vanilla Chiffon Cake:
sugar 75 grams ( 5 tbsp)
yolk 60 grams ( 3 large)
oil 50 grams (1/4 cup)
vanilla 5 grams ( 1 tsp)
water 75 grams (1/3 cup)
cake flour 135 grams ( 1 cup + 1 tbsp)
baking powder 5 grams ( 1 1/2 tsp)
salt 3 grams ( 1/2 tsp)
eggwhites 150 grams ( 4 large eggwhites)
sugar 75 grams ( 5 tbsp)
cream of tartar 1/2 tsp
Boston cream custard:
full cream milk 500 grams ( 2 cups)
sugar 100 grams ( 1/2 cup)
yolk 4 large
cornstarch 40 grams ( 6 tbsp)
vanilla 5 grams ( 1 tsp)
butter 40 grams ( 3 1/2 tbsp)
Chocolate ganache layer:
dark chocolate 350 grams
cream or milk 320 ml
corn syrup 25 grams
butter 50 grams
Place it in the microwave 30 seconds interval. mix
until the chocolate melts. (You may also do this with the double boiler)
Toppings:
chocolate shaved or nuts
Baking time: 18-20 /160°c minutes depending on what size of pan your using.
NO BAKE Boston Cream Dessert
How to make a Boston Cream Cake without oven. Quick and easy dessert you can serve to your friends and family.
Here's what you'll need:
CUSTARD CREAM FILLING:
1 can sweetened condensed milk (390g)
5 egg yolks
1 and 1/2 cup evap milk or fresh milk (370ml)
1 tsp vanilla extract (5ml)
2 tbsps salted or unsalted butter (30g)
1 and ½ cups heavy cream (375ml) or all purpose cream (chilled overnight)
250-300 grams graham crackers
1 tbsp instant coffee and 1 cup hot water (250ml)
CHOCOLATE GANACHE:
1 cup dark choco chips (160g)
3/4 cup hot heavy cream (180ml)
Some choco bits
Happy Holidays!
Food for the soul:
2 Corinthians 3:17 For the Lord is the Spirit, and wherever the Spirit of the Lord is, there is freedom.
ALL GLORY TO GOD!
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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.
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