How To make Great American Boston Cream Pie/Cake
For cake: 3 lg Eggs, separated
1 ts Vanilla extract
1/2 c Sugar
1 pn Salt
3/4 c Cake flour
For filling: 1/2 c Sugar
1/4 c All-purpose flour
1 1/2 c Milk
6 lg Egg yolks
2 ts Vanilla extract
1 pn Salt
For glaze: 1/2 c Sugar
3 tb Light corn syrup
2 tb Water
4 oz Semisweet chocolate,
-chopped coarse Recipe by: Great American Home Baking Preheat oven to 350. Grease 9" round cake pan & line with waxed paper. FOR CAKE: Beat together egg yolks and vanilla at medium speed until blended. Beat in half of the sugar until very thick and pale. Using clean, dry beaters, beat together egg whites & salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry peaks form. Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix. Pour batter in prepared pan. Bake cake until top springs back when lightly pressed, about 25 min. Lossen cake by running a metal spatula around sides of pan. Invert cake onto wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on rack. FOR FILLING: Mix together sugar & flour in saucepan. Gradually whisk in milk, then egg yolks, vanilla & salt. Bring to a boil over medium heat; boil for 1 min, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on the surface. Chill for 30 min. Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on serving plate. Spread evenly with filling. Top with remaining cake layer. FOR GLAZE: Bring sugar, corn syrup & water to a boil over low heat. Stir constantly until sugar is dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down the sides. Let stand until glaze sets. Be sure to store this cream pie\cake in the refrigerator. -----
How To make Great American Boston Cream Pie/Cake's Videos
Boston Cream Pie / How To Make Boston Cream Pie / Boston Cream Pie Recipe
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Butter cake:
2-2/3 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter at room temperature
2 cups granulated sugar
4 large eggs at room temperature
2 tsp vanilla extract
1 cup milk at room temperature
Two 9 inch cake pans buttered and lined with parchment paper
Bake in preheated 350F oven for 30-35 minutes
Pastry cream:
6 large egg yolks
1/2 cup granulated sugar
4 tbsp corn starch
1-1/2 cup milk
1/2 cup whipping cream
2 tsp vanilla extract
4 tbsp cold unsalted butter
Chocolate ganache:
110g dark chocolate
1/2 cup hot whipping cream
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Perfect Boston Cream Pie Recipe - Creamiest Cake Ever
Boston Cream Pie Recipe Ingredients
Cake Bottom
- 2 cups all purpose flour
- 2 cup milk
- 100 gr butter
- 3 large eggs
- 1 package baking powder (1 tablespoon/16 gr)
- 1 cup sugar
- 1 package vanilla sugar (1 teaspoon, 7 gr) or 1 teaspoon vanilla extract
180 C in the oven for 40 minutes
White Chocolate Cream Filling
- 4 tablespoon sugar
- 2 tablespoon cornstarch
- 2 cups of milk
- 1 whole egg + 2 egg yolks
- 1 package vanilla sugar (1 teaspoon, 7 gr)
- 80 gr whşte chocolate
Chocolate Sauce
- 200 ml heavy cream
- 180 gream chocolate
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Boston Cream Pie: Yellow Cake with Vanilla Custard Filling & Chocolate Ganache | Cooking with Kurt
Learn how to make a Boston Cream Pie: buttery yellow cake filled with a creamy vanilla custard, then topped with a smooth chocolate ganache. It's a delicious cake-sized version of your favorite Boston Cream Donut! Enjoy!
RECIPE:
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Ingredients:
Vanilla Custard Filling:
6 egg yolks [120 g]
1/2 cup granulated sugar [100 g]
1/4 cup cornstarch [30 g]
1/2 tsp table salt [2.8 g]
2 cups whole milk [480 mL]
2 tbsp unsalted butter [28.4 g]
1 tbsp vanilla extract [15 mL]
1 tbsp dark rum (optional) [15 mL]
Yellow Vanilla Cake:
1 3/4 cups all-purpose flour [210 g]
2 tsp baking powder [8 g]
1/2 tsp kosher salt [3 g]
3 large eggs (room temperature) [150 g]
1 cup granulated sugar [200 g]
3/4 cup whole milk [180 mL]
8 tbsp unsalted butter [113.6 g]
1 tbsp vanilla extract [15 mL]
Chocolate Glaze:
1/4 cup heavy cream [60 mL]
4 oz (2/3 cup) semisweet or bittersweet chocolate [113.2 g]
1/8 tsp kosher salt [0.8 g]
NOTE: to get the sides and top/bottom surfaces of your cake to be more browned and have a crusty texture, use 1 1/2 cups of granulated sugar (instead of the 1 cup in the recipe). We prefer our yellow sponge cake to be less sweet, hence we only use 1 cup of granulated sugar. But the tradeoff is the sides and outer surfaces don't look as browned and crusty.
Martha Stewart's Boston Cream Pie Cupcakes | Martha Bakes Recipes
Martha Stewart shares her recipe for individual Boston cream pie cupcakes. Coined as the official state dessert of Massachusetts, the Boston cream pie combines luscious custard cream filling, moist layers of vanilla cake, and a chocolate ganache glaze. This adorable, bite-size take on the classic dessert makes this dish perfect for sharing at a party or with your family at home.
#BostonCreamPie #Cupcakes #Dessert #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:16 Melt Together Butter & Milk
00:35 Sift Dry Ingredients
01:00 Beat Eggs with Sugar
01:54 Add Ingredients Together
02:29 Fill Muffin Tins
02:56 Vanilla Cream Filling
05:40 Chocolate Ganache
06:12 Assemble the Cupcakes
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Boston Cream Pie Cupcakes | Martha Bakes Recipes
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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How to Make BOSTON CREAM PIE - Vanilla Sponge Cake with Pastry Cream and Chocolate Ganache
How to Make Boston Cream Pie - Desserts with Violetta
Tender vanilla sponge cake, silky vanilla pastry cream, and a glossy chocolate ganache. If you love vanilla and chocolate, Boston Cream Pie is for you! Boston Cream Pie is a classic American cake. Watch this video for an authentic recipe and learn why this cake is called a Boston Cream Pie!
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INGREDIENTS:
Pastry Cream:
- 6 egg yolks (room temperature)
- 115g (½ cup + 1 Tbsp) sugar
- 30g (3 Tbsp) cornstarch
- 1 Tbsp vanilla bean paste (the paste gives pretty speckles in the cream, but vanilla extract or vanilla sugar can be used instead)
- 500ml (2 cups) whole milk
- 15g (1 Tbsp) butter (room temperature)
Sponge Cake:
- 2 large eggs (room temperature)
- 150g (¾ cup) sugar
- 125ml (½ cup) whole milk
- 70g (5 Tbsp) butter, cubbed
- 145g (1 cup + 2 Tbsp) all-purpose flour
- 1 ½ tsp baking powder
- ⅛ tsp salt
- 2 tsp vanilla (paste, extract, or vanilla sugar)
Chocolate Ganache:
- 100ml (⅖ cup) heavy cream
- 113g (4 oz) bittersweet chocolate ~60% cacao, chopped
- 2 Tbsp light corn syrup, glucose, or sugar syrup (optional, but it helps ganache to stay glossy)
PAN SIZE: 1 round pan 8 inches in diameter
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
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