Baking with Tina Zaccardi: Boston Cream Pie
Award-winning baker Tina Zaccardi will be showing us how to make a special treat for Spring time -- Boston Cream Pie!
Pastry Cream:
1 Cup Whole Milk (240 ml)
3 Egg Yolks
1/3 Cup of Sugar (66 grams)
1/8 Teaspoon of Kosher Salt
2 Tablespoons of Corn Starch
1 Teaspoon of Vanilla Extract or Vanilla Bean Paste
1. Warm the milk and 1/4 cup of the sugar to a simmer in a saucepan.
2. Whisk together the egg yolks, corn starch and remaining 1/4 cup of sugar.
3. Gradually add the warm milk/sugar to the egg mixture. You are tempering the eggs by gradually adding the warm milk so that the eggs slowly come to the temperature of the milk.
4. Pour the mixture back into the saucepan and place the saucepan over medium heat. Whisking constantly, cook the mixture. It will begin to thicken. When you just begin to see large bubbles on the surface remove the pot from the heat.
5. Immediately pour the pastry cream through a mesh strainer. Stir in the vanilla extract or paste. Adding the vanilla off the heat and at the end of cooking will ensure that the vanilla doesn’t evaporate or cause the taste to weaken.
6. Place plastic wrap directly on the surface of the pastry cream and place in the refrigerator to cool. The pastry cream can be made the day before.
Chocolate Glaze:
3 Tablespoons of Water
3 Tablespoons of butter
1 Tablespoon of Light Corn Syrup
3 Tablespoons of Unsweetened Cocoa Powder
1 Cup of Powdered Sugar
1 Tsp Vanilla Extract
1. In a small saucepan place the water, butter and corn syrup and heat until the butter is melted.
2. Remove the pan from the heat and whisk in the cocoa powder until smooth.
3. Whisk in the powdered sugar until smooth.
4. Whisk in the vanilla.
5. Set aside an allow the glaze to cool and thicken,
Hot Milk Sponge Cake:
120 grams of All Purpose Flour
1 ¼ Teaspoons of Baking Powder
¼ Teaspoon of Salt
2 Large Whole Eggs
170 Grams of Granulated Sugar
1 Teaspoon of Vanilla Extract
120 ml Whole Milk
5 Tablespoons of Unsalted Butter
1 Cup Toasted Slivered Almonds
1. Butter and flour 2 6” cake pan (See note). Line the bottoms with parchment paper.
2. Preheat oven to 350° F.
3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
4. Combine the milk and butter in a microwave safe container and heat until the butter is melted and the mixture is between 150° and 160° F.
5. In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer, beat together the eggs and sugar for about 3-4 minutes on high. The mixture should be light in color and doubled in volume.
6. Mix in the vanilla extract.
7. Gradually add the dry ingredients with the mixer on medium until incorporated. Scrape the bowl to ensure that everything is incorporated.
8. Gradually add the milk/butter with the mixture on low until incorporated.
9. Remove the bowl from the mixer and give it a few stirs with a rubber spatula to make sure that everything is evenly mixed.
10. Divide the batter evenly amongst the 2 pans.
11. Bake for about 25 minutes or until golden brown and the tops springs back when pressed.
12. Place the cake pans on a wire rack to cool for 10 minutes.
13. Run a knife around the sides and invert the cake onto a rack. Peel off the parchment and turn the cakes right side up to cool completely.
Note: If you do not have 6” cake pans you can bake this cake in 1 8” pan for about 30 minutes. You will need to cut the layer in half and the cake will be
shorter in height.
Easy Homemade Boston Cream Cupcakes Recipe ???? Ding Dong Cupcakes ???? Cupcake Sarah Egypt
A mini version of my favorite dessert, a moist vanilla cake, a creamy filling, and a delicious chocolate ganache topping!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Easy Vanilla Cupcakes:
► 1¼ cup of Flour
► ¾ cup Sugar
► A pinch of Salt
► 1 teaspoon Baking Powder
► ½ teaspoon Baking Soda
► 2 teaspoon of Vanilla
►½ cup Milk
► ¼ cup Oil
► 1 egg
► ½ cup Water
In a bowl add all the dry ingredients and mix.
In another bowl add all the wet ingredients, then add them both together and mix.
Bake in a preheated oven for 12 to 15 minutes.
Once cooled core the cupcakes and fill them with custard cream.
And last dip the filled cupcakes in a chocolate ganache.
Chocolate Ganache:
► 50 grams of chocolate
► ¼ cup of hot heavy cream
#cupcakes #chocolate
Enjoy!
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Boston Cream Cake || Pastry Cream Cake Recipe
In this video I will be showing you how to make a Boston Cream Cake
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S1-Ep4:- Boston Cream Pie Cupcake
Hi all!!! My today's recipe may sound a li'l bit of faff to you, but wait till u taste!!!! A classic American dessert made into bite-sized cupcakes is what my go-to-recipe to bake today. The concept of this Boston Cream Pie Cupcake (or cake) came from Donuts. It's a moist vanilla cupcake with a vanilla pastry cream (Its fancy french name- Crème Pâtissière) filling and a beautiful chocolate ganache topping make this one a tasty cupcake you'll definitely want to sink your teeth into. So let's unravel the mystery of this cupcake recipe with me:-
There are 4 parts to make this beauty, part-I is the Crème Pâtissière prep (coz u need to cool it before using), part-II is the fun part: the cupcake, part- III is the Crème Mousseline (custard buttercream) recipe, and finally part-IV is the luscious chocolate glaze.
____________________________
This recipe yields 12 cupcakes {Oven preheat:- 170 C/338 F}
Part I:-
For the Crème Pâtissière -
225ml whole milk
3.75 tsp vanilla extract
95g caster sugar
20g cornflour
1 lg egg
1 lg egg yolk
Part II:-
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
Part III:-
For the Crème Mousseline -
The leftover Creme Pat, after you have filled your cupcakes
PLUS
70g very soft unsalted butter
Part IV:-
For the chocolate coating -
62 g dark chocolate
just under 11/2 tsp of vegetable oil
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Boston Cream Pie Parfaits
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Boston Cream Pie is one of our favorite desserts! These easy parfaits feature a soft cake topped with layers of cream and chocolate for a deliciously portable Boston Cream Pie fix! You can use homemade pudding mix in this recipe or create it from scratch!
boston cream-misu cupcakes
it’s kinda like a boston cream pie and tiramisu had a cupcake baby. #dessertshavingsex
for the cupcakes:
1 box yellow butter cake mix
3 eggs
1 cup butter, melted
1 cup milk
1 tsp vanilla extract
for mascarpone:
4 large egg yolks
1/2 cup sugar
3/4 cup heavy cream
1 cup (8 oz) mascarpone cheese
for glaze:
1/2 cup heavy cream
6 oz semi-sweet chocolate chips
1 tbsp vegetable oil
pinch of salt
to assemble:
1/4 cup espresso or strong coffee
1/4 cup Kahlùa liquor
Preheat oven to 350F.
Make the cupcakes: Butter and flour two 12-cup muffin tins. Combine cake mix, eggs, melted butter, vanilla extract and milk. Beat with an electric mixer until well combined, about 2 minutes. Divide batter evenly between muffin tins and bake 18-22 minutes, or when a toothpick comes out clean. Let cool completely.
Make the filling: In a medium bowl, whip together egg yolks and 1/4 cup of sugar with an electric mixer. Whip until mixture is pale yellow and volume has tripled. Transfer to a large bowl.
Wipe out the bowl and whip the heavy cream and remaining 1/4 cup sugar until peaks start to form. Add in mascarpone and whip until you get a creamy texture with medium peaks. Add the mascarpone mixture to the egg yolk mixture in the large bowl in thirds, gently folding to combine.
Make the glaze: Heat heavy cream over medium heat until bubble start to come to the surface. Pour the cream over chocolate chips and vegetable oil. Let stand for a few minutes, then stir until well combined and chocolate has become smooth.
Assemble: Combine espresso and kahlua in a small bowl. Cut each cupcake in half cross-wise. Using a pastry brush, light brush bottom layer of cupcake with the espresso kahlua mixture. Top with 2-3 tbsp mascarpone cream. Brush the cut side of the top half of the cupcake with espresso kahlua, then dip the top side in the chocolate glaze. Place on the mascarpone, cut-side down and glaze side-up.