Keto Recipe | Boston Cream Pie | Low-Carb Dessert
Thank you for watching! I love showing my recipe videos of delicious Keto foods. Just because you are on a low-carb diet doesn't mean you can't enjoy yourself. The great thing too is most of these recipes are gluten free too! Make sure if you love these videos to be sure to subscribe and send to a friend so you can both enjoy these keto friendly desserts and delicious dinners! Make sure to share with your keto buddy and subscribe! I post Monday-Friday every week.
Cook book:
For the Cake:
1 c. almond flour
1/3 c. coconut flour
1 tsp. baking powder
5 large eggs
1/4 c. heavy whipping cream
2/3 c. granular erythritol
1/2 c. butter, warmed
1 tsp. vanilla extract
1/2 tsp. powdered gelatain
1 tbsp, warm
For the filling and ganache
3/4 c. unsweetened almond milk
1/2 c. heavy whipping cream
2 tbsp. granular erythritol
2 tsp. vanilla extract
1 tsp. powdered gelatin
1 tbsp. butter
1/3 c. heavy whipping cream
1.8oz dark chocolate, diced
1 tbsp. granular erythritol
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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.
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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 Cake | Dessert | Chocolate Creamy Cake | Tea Time | Chocolate Dessert | Cake | High Tea
Today lets make tasty Creamy Cake At Home with simple and easy way for beginners a step by step recipe by kitchen with amanah .
Brownie Cake Recipe????????
Hope u like this vidoe if u are new to my channel than dont forget to like share and subscribe my channel for more Video????
Boston Cream Pie/Cake Pt 1 by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
This actually isn't a pie but a cake filled with custard and topped with a chocolate glaze.
1 1/4 cup all-purpose sifted flour, 1 cup granulated sugar, 1/3 cup solid shortening,3/4 cup milk, 1 1/2 teaspoons baking powder, 1 teaspoon vanilla, 1/2 teaspoon salt, 1 large egg.
Combine all dry ingredients in a bowl and mix then add rest of ingredients with mixer beat for 1 minute to combine and 3 minutes till smooth. Use a 9 X 1 1/2 cake pan Bake in a well greased pan dusted with flour. Bake at 350 for 35 minutes. Once baked cool pan for 10 minutes then remove and let cake cool for 1 hour. Fill and glaze
Custard Cream Filling : 1/3 cup granulated sugar, 2 Tablespoon corn starch,1/8 teaspoon salt, 1 1/2 cup milk, 2 large egg yolks beaten, 2 teaspoon vanilla. Combine in a pan cook on stove on medium keep stirring till it boils. Let it boil for one minute then take off stove and put vanilla in and stir. Now apply plastic wrap over pan to prevent skin on custard.
Chocolate Glaze: In bowl 3 Tablespoon melted butter, 9 Tablespoons baking cocoa, 3 Tablespoons oil, 1 cup powder sugar, 3/4 teaspoon vanilla 2 Tablespoon hot water.
Mix till smooth with spoon or mixer. If using unsweetened chocolate use 3 oz. omit baking cocoa and oil. In pan over stove melt unsweetened chocolate and butter and rest of ingredients till smooth. ( Allow to cool) For finished product see Part 2 video.
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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Boston Cream Pie | My Dad's FAVORITE Cake!
While it has the word pie in its name, Boston cream pie is simply a yellow cake with pastry cream in the middle and a chocolate ganache spread on top. The richness of the chocolate ganache is tempered when combined with the moist, tender yellow cake and the lightly sweet pastry cream, creating an all-around satisfying dessert. Whether it's made for a special occasion or any day of the week, you'll love this cake.
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Skip ahead:
00:00 Intro
00:36 Mix together the wet ingredients
03:06 Mix together the dry ingredients
04:48 Put the batter in two pans and place in the oven
07:02 Prepare the pastry cream
10:43 Prepare the chocolate ganache
13:50 Assemble the cake
17:08 Tasting the cake
INGREDIENTS
For the yellow cake:
- 10 tbsp butter, room temperature
- 1 1/2 cups sugar
- 3 large egg yolks
- 3 large eggs
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 tbsp neutral oil
For the pastry cream:
- 4 egg yolks
- 1 cup whole milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 1/2 tbsp cornstarch
- 2 tbsp butter cold
- 1 1/2 tsp vanilla extract
For the chocolate ganache:
- 4 oz chocolate
- 1/2 cup heavy cream
- 1 tsp vanilla extract
INSTRUCTIONS
For the cake:
- Preheat the oven to 350°F. Butter two 9-inch round cake pans, fit with parchment in the bottom, and set aside.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, 3-5 minutes. Scrape the sides of the bowl. With the mixer running on low, add the egg yolks and eggs one at a time until each one is mixed in. Scrape the sides and bottom of the bowl.
- In a separate bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a small measuring glass, whisk the buttermilk, vanilla, and oil.
- With the mixer running on low, add ⅓ of the dry mixture followed by ½ of the milk mixture. Allow to incorporate and repeat the steps, finishing with the final ⅓ of the dry mixture.
- Divide the cake batter between the two cake pans and smooth out to an even layer. Bake in the preheated oven until a skewer inserted in the middle comes out clean, 24-26 minutes.
- Once baked, remove the cakes from the oven. Allow the cakes low to cool in the pans for 5 minutes. Once slightly cooled, remove the cakes from the pans, discard the parchment paper, and cool completely on a wire rack.
For the pastry cream:
- In a 4-quart saucepan, combine the egg yolks, milk, sugar, salt, and cornstarch. Whisk until the mixture is smooth. Set the mixture over medium-low heat. Whisk constantly until the mixture thickens. Continue to whisk until mixture is thick with bubbles forming, 6-8 minutes.
- Once thickened, remove the pastry cream from the heat. Add the butter and vanilla. Whisk until the butter dissolves and immediately push through a sieve. Allow the pastry cream to cool. I find this best to make the day before and store in the refrigerator.
For the ganache:
- Chop the chocolate into fine, uniform pieces and pour them into a small bowl. Heat the heavy cream until it's steaming and almost boiling. Once the cream is steaming, immediately pour the cream over the prepared chocolate. Allow the chocolate and cream to rest for 5 minutes.
- Once the mixture has rested, slowly stir until smooth. Stir in the vanilla. Allow the mixture to cool to room temperature. As the ganache cools, it will thicken.
To assemble the cake:
- Place a room temperature or cool layer of cake on a serving platter. Spread the chilled pastry cream over one layer of the cake, staying about ½-inch from the edge. Place the second layer on top of the pastry cream. Pour the ganache over the top layer. If the ganache is too thick, heat for a few seconds in the microwave. Allow the ganache to slightly drip down the sides. Serve immediately.
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