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.
Boston Cream Pie
This decadent Boston cream pie is a classic American Cake, not pie, made with tender vanilla sponge cake filled with silky vanilla pastry cream all topped by a glossy chocolate ganache.
RECIPE:
This classic cake combines three simple components to make one fabulous dessert; moist delicate vanilla cake filled with silky vanilla pastry cream and topped by a decadent chocolate ganache. If you’re confused as to why this “pie” looks like a cake, you’re not alone, but I explain it in the video!
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Boston Cream Pie Recipe - How to Make a Boston Cream Pie
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INGREDIENTS
The Cake
1 ½ cups (190g) of flour
1 ½ teaspoons baking powder
1 teaspoon salt
¾ cup (180ml) of milk
6 tablespoons (85g) butter
2 teaspoons vanilla extract
3 eggs at room temperature
1 ½ cups (300g) sugar
The Chocolate glaze
½ cup (120ml) heavy cream (120ml)
2 tablespoons corn syrup
4 ounces (110g) of dark or bittersweet chocolate
The Pastry cream
2 cups (480ml) milk
3 egg yolks +1 egg
2 tablespoons (30g) unsalted butter, cut into small pieces
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
1 teaspoon vanilla extract
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ABOUT MIRIAM'S CUISINE:
Hi,
My name is Miriam and I am a working mom of two little princesses. I have a passion for good food and I love spending time in the kitchen cooking and baking. Food has an amazing power of bringing families, friends and loved ones together.
I strongly believe that good food doesn’t have to be complicated; that’s why I decided to create my channel, to share with you some yummy and easy to follow sweet and savory recipes.
I hope you will enjoy my recipes and you will try them in your own kitchen, and I will be more than happy to read your comments on how they turned out.
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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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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
Boston Cream Pie Part 2 #imperialsugar