How to Make A Mini Boston Cream Pie
Heavenly dessert with two light vanilla cake layers separated by vanilla pastry cream and topped with chocolate ganache. Smaller version of the classic recipe that is perfect for one or two people.
???? RECIPE ⬇️⬇️ & Printable Recipe ➡️
???? INGREDIENTS
➡️. For The Pastry Cream
1 large egg yolk
2 tablespoons sugar
2 teaspoons cornstarch
½ cup whole milk
½ tablespoon salted butter
¼ teaspoon vanilla extract
➡️. For The Cake
4 tablespoons salted butter , melted
5 tablespoons sugar
2 large egg whites
1 teaspoon vanilla extract
½ cup self-rising flour (See note below)
¼ cup heavy cream
➡️. For The Chocolate Ganache
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
???? INSTRUCTIONS
➡️ How To Make The Pastry Cream
1) In a small bowl, whisk the egg yolk and set the bowl aside.
2) Add the sugar, cornstarch, and milk to a 1-quart saucepan. Stir until smooth.
3) Place the saucepan over medium heat and cook, whisking constantly until mixture begins to thicken and bubble. Continue to cook, while whisking for 1 additional minute.
4) Next, you will need to temper the egg yolk. Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot milk mixture to the egg, whisking constantly. Then, very slowly add the remaining mixture, 1 teaspoon at a time, to the bowl with the egg yolk until all is added, while continuously whisking. Be sure to keep the egg moving so that it doesn't scramble.
5) Pour the egg mixture back into the pan and return to medium heat. Bring to a simmer or light boil. Stirring constantly, allow the mixture to cook for 1 minute.
6) Remove from the heat and stir in butter and vanilla. Continue to stir until smooth. Transfer to a bowl, cover and refrigerate until you are ready to use the pastry filling.
➡️ How To Make The Cake
1) Heat the oven to 350° F (177° C). Using a hand mixer on medium speed, beat the butter, sugar, egg whites, and the vanilla in a medium-sized bowl until smooth.
2) Add the self-rising flour and mix for a few seconds, until the flour is just mixed in.
3) Add the cream and mix until smooth.
4) Divide the batter evenly between 2 lightly buttered (10-ounce) ramekins.
5) Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean.
6) Cool the cakes completely on a wire rack. As the cakes cool, check on the pastry cream in the refrigerator. I like to remove the pastry cream about 20 minutes before assembling the cake. If the cream is too thick or too cold, it won't spread easily.
7) Once the cakes are cool, run a thin knife around the edges to release them from the ramekins. If your mini cake layers bake up with domed tops, simply use a long sharp knife to slice off each top layer to level them out. Cutting the top off the cake is optional, but it gives the pastry cream and the second cake layer a flat surface to rest on.
➡️ How To Make The Chocolate Ganache
1) Place the chocolate chips in a small bowl.
2) Heat the heavy cream in a 1-quart saucepan over medium-low heat until the cream begins to gently simmer. Alternatively, you can heat it in the microwave until it starts to bubble, just watch it carefully so it does not boil over
3) Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. If you whisk too quickly while the cream is still hot, the ganache could break down resulting on a gritty texture.
4) After the chocolate has had enough time to melt, stir the cream and chocolate chips together slowly.
➡️ How To Assemble The Cake
1) Place one layer of cake on a serving plate.
2) Spread the chilled, thickened pastry cream over the cake.
3) Top with the second cake layer and gently press down.
4) Pour the ganache over the top of the cake and spread to the edges.
5) Refrigerate the cake until firm enough to slice, which will take at least 1 hour.
This show-stopping dessert originated in the 1800s when cakes and pies were both baked in pie plates. This is why it is called a pie instead of Boston Cream Cake.
00:00 Introduction
00:20 What is a Boston Cream Pie?
00:39 How to make the pastry cream
02:12 How to make the vanilla cake
03:40 How to make the chocolate ganache
04:19 How to assemble the Boston creme pie
04:45 Wrap Up
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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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#HowToMakeBostonCreamPie #BostonCreamPieRecipe #BostonCreamPie #SpongeCakeRecipe #PastryCreamRecipe
The ultimate Boston cream pie recipe from scratch| Easy classic Boston cream pie cake| Boston cream
this video includes how to make Boston cream pie/ cake recipes.
A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. In the late 19th century.
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BOSTON CREAM PIE
One of my favourite pies to make.......and eat!
Three easy parts to follow to make this great pie. Inspired by the classic donut, this pie is a real treat. Give it a try.
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Find the recipe and more at
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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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.
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Delicious Boston Cream Pie Recipe
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God bless enjoy ????