Boston Cream Pie Cupcakes AND Crème Pâtissière Recipe | Cupcake Jemma
This video is more than just a fun cupcake flavour, it's is also a must-have recipe for every budding baker or pastry chef because it includes my Crème Pâtissière recipe, also known as Creme Pat, Pastry Cream or Custard! But if you love Boston Cream Pie as much as I do then this entire video is going to be right up your street!
Recipe -
For the cupcakes
125g caster sugar
125g self raising flour
125g soft unsalted butter
1/4 tsp bicarbonate of soda
1/4 tsp vanilla extract
2 lg eggs
1.5 tbsp whole milk
For the Crème Pâtissière -
450ml whole milk
1.5 tsp vanilla extract
190g caster sugar
40g cornflour
2 lg eggs
2 lg egg yolks
For the Crème Mousseline -
The leftover Creme Pat, after you have filled your cupcakes
PLUS
250g very soft unsalted butter
For the chocolate coating -
125g dark chocolate
Just under a tablespoon of vegetable oil
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Boston cream Pie Recipe By Food Fusion
Boston Cream Pie a perfect dessert for the weekend. #HappyCookingToYou #FoodFusion Use Olpers cream for best results #OlpersCream
Written Recipe:
Recipe in English:
Ingredients:
Prepare Boston Cream:
-Doodh (Milk) 2 Cups
-Olper’s Dairy Cream ½ Cup (room temperature)
-Vanilla essence 1 tsp
-Anday ki zardi (Egg yolks) 4 (room temperature)
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Doodh (Milk) 2 tbs
Prepare Cake:
-Makhan (Butter) 120g (room temperature)
-Doodh (Milk) Hot ½ Cup
-Maida (All-purpose flour) 2 Cups
-Baking powder ½ tsp
-Namak (Salt) ½ tsp
-Anday (Eggs) 3 (room temperature)
-Bareek cheeni (Caster sugar) ¾ Cup
-Vanilla essence ½ tbs
Prepare Chocolate Ganache:
-Milk chocolate chopped 120g
-Olper’s Dairy Cream 100ml (room temperature)
Directions:
Prepare Boston Cream:
-In a wok,add milk,cream & whisk well.
-Add vanilla essence & whisk well.
-Turn on the flame & cook on medium flame until it becomes hot then turn off the flame.
-In a bowl,add egg yolks,caster sugar & whisk well until light in color & thick in consistency (3-4 minutes).
-Add cornflour,milk & whisk until smooth.
-Now gradually add half quantity of hot milk in a bowl & whisk continuously.
-Turn on the flame,now pour all the egg mixture in remaining hot milk & cook on medium flame until it thickens (8-10 minutes) & mix continuously.
-Transfer the mixture in a bowl,cover the surface with cling film & refrigerate until chilled.
Prepare Cake:
-In a bowl,add butter,hot milk & mix well until butter melts & set aside.
-In a bowl,place a sifter,add all-purpose flour,baking powder,salt & sift together then mix well & set aside.
-In another bowl,add eggs,sugar & beat well until foamy (4-5 minutes).
-Add half quantity of dry ingredients & beat well.
-Now add melted butter & milk and beat well.
-Add remaining dry ingredients,vanilla essence & beat until well combined.
-Transfer the batter to a greased 8-inch baking pan lined with butter paper & tap few times.
-Bake in preheated oven at 160 C for 30-35 minutes.
-Take out cake from the oven & let it cool on a wire rack.
-Trim a thin layer from the top of sponge cake with a serrated knife and then horizontally cut a layer of cake.
-Take out boston cream from refrigerator & mix well.
-Add & spread boston cream over cake and top with remining cake half and gently press down to spread filling.
Prepare Chocolate Ganache:
-In a bowl,add milk chocolate,cream & microwave for 30 seconds and mix well.
-Now pour prepared chocolate ganache onto the top of cake & refrigerate until chilled.
-Cut in slices & serve!
Recipe in Urdu:
Directions:
Prepare Boston Cream:
-Karahi mein doodh aur cream dal ker ache tarhan whisk ker lein.
-Vanilla essence dal ker ache tarhan whisk karein.
-Chulha on karein aur darmiyani ancch per garam ho janay tak paka lein phir chulha bund ker dein.
-Bowl mein anday ki zardi aur bareek cheeni dal dein aur light color & thick consistency anay tak ache tarhan whisk ker lein (3-4 minutes).
-Cornflour aur doodh dal ker smooth hunay tak ache tarhan whisk ker lein.
Bowl mein thora thora ker ka garam doodh ki half quantity dal dein aur musalsal whisk kertay rahein.
-Remaining garam doodh mein egg mixture dal dein,chulha on karein aur darmiyani ancch per garha ho janay tak paka lein (8-10 minutes) aur musalsal mix kertay rahein.
-Mixture ko bowl mein transfer ker lein aur surface ko cling film sa cover ker ka thanda hunay tak refrigerate ker lein.
Prepare Cake:
-Bowl mein makhan aur garam doodh dal dein aur makhan melt ho janaya tak ache tarhan mix ker lein & side per rakh dein.
-Bowl mein sifter rakh dein,maida,baking powder aur namak dal ker ek saath sift ker lein pir ache tarhan mix ker lein & side per rakh dein.
-Alag bowl mein anday aur bareek cheen dal ker foamy hunay tak ache tarhan beat ker lein (4-5 minutes).
-Dry ingredients ki half quantity dal dein aur ache tarhan beat ker lein.
-Ab melted makhan & doodh dal ker ache tarhan beat karein.
-Remaining dry ingredients aur vanilla essence dal ker ache tarhan beat ker lein.
-Batter ko greased 8-inch baking pan (lined with butter paper) mein dal dein aur few times tap ker lein.
-Preheated oven mein 160 C per 30-35 minutes kliya bake ker lein.
-Oven sa nikal lein aur wire rack per rakh ker thanda ker lein.
-Sponge cake ki top layer ko serrated knife ki madad sa trim karein aur horizontally cake ki layer cut ker lein.
-Boston cream ko refrigerator sa bahir nikal lein aur ache tarhan mix ker lein.
-Cake ka upper boston cream dal ker pheela lein,top per acke ki half layer rakh dein aur gently press ker lein.
Prepare Chocolate Ganache:
-Bowl mein milk chocolate aur cream dal ker 30 seconds kliya microwave ker lein phir ache tarhan mix ker lein.
-Ab tayyar chocolate ganache ko cake ka upper pour ker lein aur refrigerator mein thanda ker lein.
-Slices mein cut ker ka serve karein!
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!
#nobake
#boston
#icebox
#dessert
Boston Creme Cake | Delish
Get the full recipe from Delish:
INGREDIENTS
1 box instant vanilla pudding mix
2 c. cold milk
1 store-bought angel food cake
3/4 c. heavy cream
1 1/2 c. semisweet chocolate chips
DIRECTIONS
1. Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
2. Slice angel food cake in half lengthwise and spread a thick layer of pudding on top of the bottom half (you'll have about 1/4 of the batch of pudding left, depending on the size of your cake). Top with angel food cake top.
3. Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 5 minutes, then whisk until smooth and no clumps remain.
4. Pour ganache over angel food cake until top layer is covered.
5. Let cake set for 10 minutes before slicing.
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How to make Boston Cream Cake | inJoy Philippines Official
Perefect business idea this coming Christmas season! ???? Delicious, creamy, and easy to prepare! ????
You can sell this for only P65.00-P75.00, talagang malaki ang pwede mong kitain!
-Website: doxo.com.ph
-Dealers Nationwide: Comment below your location so we can refer to the nearest inJoy dealers near you
-Negosyong Bayan Outlets
-ShopeeMall & LazMall at injoyph
-Tiktok @injoyph
Boston Cream Pie Recipe - Boston Cream Cake
Boston Cream Pie - (Boston Cream Cake) - a classic combination that everybody enjoy. Despite its name, it is actually a cake, a two-layer yellow cake filled with a thick layer of pastry cream and topped with a layer of chocolate.
To print the recipe check the full recipe on my blog:
#bostoncreampie #bostoncreamcake
Ingredients
Makes about 8 servings
Sponge Cake
1 1/2 cups (190g) all purpose flour
1/4 ts p (2g) salt
1 1/2 tsp (6g) baking powder
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) sugar
2 large eggs
1 tsp (5g) vanilla extract
1/2 cup (120ml) milk
Pastry Cream
1 1/2 cup (360 ml) milk
1/4 tsp (2g) salt
2 large egg yolks
1/4 cup (50g) sugar
3 tbsp (24g) cornstarch
1 tbsp (8g) flour
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
Chocolate Ganache
3.5 oz (100g) semi-sweet chocolate, chopped
1/4 cup (60g) cream
1. Prepare the pastry cream. Whisk the egg yolks with sugar and salt until slightly pale.
2. Incorporate the cornstarch and flour with ¼ cup (60ml)milk . Pour the rest of 1 ¼ cup (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
3. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let it cool at room temperature and then refrigerate until ready to use.
4. Prepare the sponge cake. Preheat oven to 350F (180C). Grease with butter and line with parchment paper a 8 inch (20cm) round cake pan.
5. In a medium bowl whisk flour, baking powder and salt. Set aside until ready to use.
6. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
7. Gradually add flour mixture while alternating with milk.
8. Pour the batter evenly into the prepared pan.
9. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
10. Let pan cool on a cooling rack for 10 minutes.
11. Remove the cake from the pan and let it cool completely.
12. Assemble the cake. Divide cake in two and place one layer onto a serving plate. Spread evenly with pastry cream leaving about 1/2 inch (1cm) border.
13. Place the other layer of cake on top.
14. Prepare the chocolate ganache. Place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute then stir until smooth.
15. Using an offset spatula spread the ganache over the top and edges of the cake.
16. Let it set for 15 minutes then serve.
17. Store any leftovers in the refrigerator.
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