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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Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into! Recipe:
Boston Cream Cake
A Boston Cake is a simple but deliciously tasty cream cake filled with custard cream, layered with sponge cake and topped with a rich velvety chocolate syrup. In the recipe, we’ll be making a quick and simple cake without the need of baking and all those preparation, with minimal ingredients but still great tasty results. Make your afternoons get even better with this chilled custardy dessert that everyone will surely love!
Written Recipe at
INGREDIENTS
For the cake
4 egg yolks
¾ cup sugar
1 can evaporated milk
1 teaspoon salt
2 teaspoons vanilla extract
¼ cup all purpose flour
½ cup butter
3 pieces plain sponge cake
1 pack all purpose cream (chilled)
For the chocolate ganache
½ pack all purpose cream
200 grams dark chocolate (chopped)
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!
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Boston Cream Pie Recipe
Boston cream pie – 2 Layers of soft and moist vanilla cake, between them rich and delicious pastry cream and on top delicious chocolate ganache. Amazing combination of flavors!
Full printable version:
More Cake Recipes:
Carrot Cake:
Lemon Blueberry Ricotta Pound Cake:
Apple Oatmeal Cake:
Red Velvet Cake:
Medovik - Russian Honey Cake:
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RECIPE:
Ingredients:
For the cake:
2¼ cups (280g) All-purpose flour
2 teaspoons Baking powder
Pinch Salt
1/2 cup (115g) Butter
2/3 cup (160ml) milk
3 large Eggs
2 teaspoons Vanilla extract
1½ cups (300g) Sugar
For the cream:
5 Egg yolks
1/2 cup (100g) Sugar
1/4 cup (30g) Cornstarch
2 cups (480ml) Milk or Half&Half
2 tablespoons (30g) Butter
2 teaspoons Vanilla extract
For the ganache:
4oz (115g) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make vanilla cake: preheat oven to 325F (160C). prepare two 9-inch (22-23cm) cake pans with parchment paper circles in the bottom and grease the sides.
2. In a medium size bowl combine flour, baking powder and salt. Stir and set aside.
3. Heat milk and butter in small saucepan over low heat until butter is melted. Do not boil. In a large bowl whisk eggs and sugar on high speed for 5 minutes, until light and pale. Add hot milk mixture, vanilla and whisk. Gradually add flour mixture and mix until combined.
4. Divide the batter equally between the prepared pans, and bake for 25 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
5. Remove the cakes from the oven and let cool for about 10 minutes, release from the pans and place on a cooling rack to cool completely.
6. Make the pastry cream: in a saucepan, heat milk until simmering. Meanwhile, in a large bowl, whisk yolks, sugar, until smooth. Add cornstarch whisk until incorporated. Remove the milk from heat, whisking constantly, slowly pour hot milk to yolk mixture to temper. Return tempered yolk mixture to the saucepan.
7. Place the saucepan over medium heat, cook the cream, whisking constantly, until thickened, about 5-7 minutes. Remove from heat, whisk in butter and vanilla until butter is melted and incorporated.
8.Strain through a fine-mesh strainer. cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate for at least 2 hours.
9. To Assemble: place one cake round on large plate, spoon pastry cream on the center of cake. Using offset spatula, spread evenly. Place second layer on pastry cream, bottom side up. Press lightly on top of cake to level. Refrigerate while making the ganache.
10. Chocolate ganache: Heat the cream in a small pot over medium low heat, until simmering. pour the hot cream over the chopped chocolate, let sit 2 minutes, then whisk until smooth.
11. Pour the chocolate ganache on top of the cake, then spread to edge of cake, letting some of the chocolate drip down the sides.
12. Refrigerate for at least 2 hours before serving.