Pastry Cream / Eclairs Filling / Boston Cream / Donut Filling / Purple Sweet Obsessions
This video shows the simplified method of making pastry cream, very easy and requires very few ingredients.
Not so sweet, so if you want it sweeter just add a little sugar ????. This can be use as eclairs filling, Boston cream donuts filling, pies filling, trifles, cream puffs etc.
Credits
Music: Walk
Musician: @iksonmusic
#pastrycream #eclairsfilling #bostoncreamdonut #donutfilling #creampuff #pastrycreamrecipe #howtomakepastrycream #easypastrycreamrecipe #custardcream #purplesweetobsessions
Graham Boston Cream Cake | No bake No steam ( Pinasarap na Pastry Cream ) Easy to make
Boston Cream Pie Trifle Recipe By Food Fusion
Try this decadent Boston Cream Pie Trifle made with the goodness of Olper’s Dairy Cream. A perfect dessert for your perfect gathering. #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou #digitalammi
Written Recipe:
Boston Cream Pie Trifle
Serves 10-12
Recipe in English:
Ingredients:
Prepare Boston Cream:
-Anday ki zardi (Egg yolks) 4
-Vanilla essence 1 tsp
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Olper’s Milk ¼ Cup
-Olper’s Milk 2 Cups
-Makhan (Butter) 2-3 tbs
-Olper’s cream 500ml
-Icing sugar ½ Cup
Chocolate Ganache:
-Chocolate grated 250g
-Olper’s cream 200ml
-Plain sponge cake 2 pounds
Directions:
Prepare Boston Cream:
-In a bowl add egg yolks, vanilla essence, caster sugar, cornflour, milk & whisk well.
-In a wok add milk & bring it to boil.
-Gradually add half quantity of hot milk in yolk mixture & whisk continuously.
-Now add all the mixture in remaining milk, stir continuously and cook on low flame until it thickens.
-Add butter & mix well until butter melts.
-Transfer Boston cream custard to a bowl & cover its surface with cling wrap. Let it cool down at room temperature then refrigerate for 1 hour.
-Remove cling wrap, mix well with spatula & set aside.
-In a large bowl, add ice cubes & place another bowl over it, add cream and beat well.
-Add icing sugar & beat well until stiff peaks form.
-Add prepared boston cream custard & beat until well combined. Fill it in piping bag & set aside.
Prepare Chocolate Ganache:
-In a jug add compound chocolate, olpers cream & microwave for a minute. Then mix well until chocolate melts & set aside.
-On a clean cutting board, cut plain sponge cake in cubes.
Assembling:
-In a serving dish, add sponge cake layer, prepared boston cream, sponge cake layer, prepared chocolate ganache, prepared boston cream then topped with prepared chocolate ganache & refrigerate until chilled!
Recipe in Urdu:
Ajza:
Prepare Boston Cream:
-Anday ki zardi (Egg yolks) 4
-Vanilla essence 1 tsp
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Olper’s Milk ¼ Cup
-Olper’s Milk 2 Cups
-Makhan (Butter) 2-3 tbs
-Olper’s cream 500ml
-Icing sugar ½ Cup
Chocolate Ganache:
-Chocolate grated 250g
-Olper’s cream 200ml
-Plain sponge cake 2 pounds
Tarkeeb:
Prepare Boston Cream:
-Aik bowl may anday ki zardi, vanilla essence, bareek cheeni, cornflour, doodh daal kara chi tarah milayen.
-Aik wok may doodh daal kar ubal len.
-Boil milk ko thora thora kar k anday k mixture may shamil karen or whisk kartay jayen.
-Ab sara mixture bacahy huye doodh may daal kar milayen or dheemi anch par itna pakayen k thick hojaye.
-Makhan daal kar achi tarah milayen.
-Tayar boston cream custard ko aik bowl may daal kar surface ko cling wrap se dhak den or room temperature pe thanda kar ka refrigerator mein rakhden.
-Cling wrap hata kar spatula se achi tarah mix karen or alag rakhden.
-Aik baray bowl may icecubes daal kar aik dusra bowl uspar rakhden.
-Cream daal kara chi tarah beat karen. Icing sugar daal kar stiff peak honay tak beat karen.
-Tayar boston cream custard daal kara chi tarah beat karen or mixture ko piping bag may bhar den.
Prepare Chocolate Ganache:
-Aik jug may compound chocolate or cream daal kar 1 minute tak microwave karen.
-Achi tarah mix karen k chocolate pighal jaye or alag rakhden.
-Cutting board par plain sponge cake rakh kar cube ski shakal may kaat len or alag rakhden.
Assembling:
-Serving dish may sponge ki layer, prepared boston cream, spong cake, prepared chocolate ganache, prepared boston cream daal den. Ab upar se chocolate ganache daldein aur thanda ho janay tak refrigerate ker lein.
Guess the cost of the original Boston Creme Pie
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Boston Cream Pie Poke Cake
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We've come up with a modern day way to serve up a classic dessert, and we're sure you're going to love it! Our Boston Cream Pie Poke Cake features everything you love about Boston Cream Pie, including yummy yellow cake, creamy filling, and a layer of homemade chocolate glaze. This easy poke cake will quickly become one of your favorites!
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Professional Baker Teaches You How To Make BOSTON CREAM PIE!
Boston Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch cake
Serves 12
Ingredients
CAKE
1 cup (200 g) sugar
¾ cup (96 g) cake & pastry flour
½ cup (75 g) all-purpose flour
1 ¼ tsp (4 g) baking powder
¼ tsp (1 g) salt
½ cup (115 g) cool unsalted butter, cut into pieces
2 large eggs
½ cup (125 ml) milk
2 tsp (10 ml) vanilla extract
CREAM FILLING
½ cup (125 ml) whipping cream
½ cup (125 ml) milk
½ vanilla bean (or 1 ½ tsp vanilla bean paste)
3 large egg yolks
3 Tbsp (37 g) sugar
1 ½ Tbsp (12 g) cornstarch
2 Tbsp (30 g) unsalted butter
GANACHE GLAZE
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) corn syrup
Directions
1. Preheat the oven to 325 F (162 C). Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess.
2. Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture.
3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.
4. While the cake is baking, prepare the pastry cream. Heat the cream and milk in a small saucepot with the scraped seeds from the vanilla bean (or vanilla bean paste) until it just begins to simmer. Whisk the egg yolks with the sugar and cornstarch and have ready a separate bowl with the butter, with a strainer placed over it. Slowly pour the hot cream into the egg mixture while whisking, then return the entire mixture back to the pot, constantly whisking over medium heat until it becomes glossy and thick, 2-3 minutes. Immediately pour this through the strainer over the butter, stirring until the butter has melted. Place a piece of plastic wrap directly over the surface of the cream filling, cool to room temperature and then chill until ready to fill.
5. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature before using.
6. To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the chilled cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. Chill the cake until ready to serve.
The cake can be stored refrigerated for up to 2 days.
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