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 Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Boston Cream Pie. For those unfamiliar with this dessert, it consists of two layers of white sponge or butter cake that are sandwiched together with pastry cream. A chocolate glaze is then poured over the top of the cake and allowed to drip down the sides.
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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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How To Make a Boston Cream Pie - Step by Step Recipe
Boston Cream Pie Recipe
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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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Boston Cream Pie | Sally's Baking Recipes
Completely from-scratch with homemade pastry cream, buttery sponge cake, and shiny chocolate glaze, this classic Boston cream pie recipe is supremely decadent and satisfying.
Get the full recipe:
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• More of Sally's baking recipes:
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.
BOSTON CREAM POKE CAKE | Recipe Made Easy Using Box Cake Mix
BOSTON CREAM POKE CAKE | Recipe Made Easy Using Box Cake Mix
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