Boston Cream Pie Ii Recipes

BOSTON CREAM PIE

Steps:

• Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
• In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
• Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
• In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
• In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
• To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
• Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

BOSTON CREAM PIE

Steps:

• For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
• Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
• For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
• To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

BOSTON CREAM PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
• Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
• To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
• To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
• To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

BOSTON CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.
• Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.
• Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.
• Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
• Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.
• Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.
• Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.
• Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.

BOSTON CREAM PIE

Steps:

• Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.
• Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt.
• In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined.
• Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.
• Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.
• Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.

BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
• With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
• Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
• Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
• Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer.
• Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
• Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.

BOSTON CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

BOSTON CREAM PIE

Steps:

• Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with greased parchment, but leave the sides of the pans untouched. The cakes need to cling to the ungreased pans to rise properly.
• In a large bowl, whisk together the flour, baking powder, and salt and then sift back into the bowl. Set aside.
• In a stand mixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed. Once the eggs are well combined and starting to foam, about 1 minute, turn the speed to medium-low and sprinkle 3⁄4 cup (150g) of the sugar slowly over top. Turn the speed to high and let it whip for about 5 minutes.
• While the eggs are whipping, in a small saucepan over medium heat, bring the milk, oil, and remaining 3⁄4 cup (150g sugar) to a boil. Turn off the heat and stir in the vanilla.
• Once the eggs are light in color and thick, they should be able to form a ribbon of batter that sits on top of the egg foam for a few seconds when you lift the whisk out of the foam. Turn the mixer speed to low, slowly add the boiling milk mixture, and then add the flour mixture, a few tablespoons at a time, scraping down the bowl several times.
• Immediately pour the batter into the prepared pans and gently run a spatula through the batter to pop any large air bubbles.
• Bake until a tester comes out clean, 15 to 20 minutes. Let the cake cool completely in the pans. Run a knife around the edge before turning out onto serving plates.
• In a medium saucepan over medium heat, combine the milk, 1⁄4 cup (50g) of the sugar, butter, salt, and vanilla; bring to a gentle boil; and then remove from the heat.
• In a medium bowl, whisk together the cornstarch and remaining 1⁄4 cup (50g) sugar. Add the egg and egg yolks and whisk into a smooth paste.
• Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.
• Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools.
• If there are any lumps in the pastry cream, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
• In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
• Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using. Or transfer to an airtight container and store in the refrigerator for up to 3 days.
• In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
• Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
• Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.
• Place one cake layer on a serving plate.
• Stir the pastry cream to loosen, then mix in one-third of the whipped cream to lighten. Fold in the remaining whipped cream.
• Using an offset spatula, spread all of the pastry cream over the cake; making sure not to go quite to the edge. Place the next cake layer over the pastry cream. Gently press down on the cake to make sure it is sitting snugly on the pastry cream. If the pastry cream goes beyond the edge, clean it up with a metal decorating spatula. Cover with plastic wrap and refrigerate for about 1 hour to set the pastry cream in place.
• Pour the ganache over the top of the cake, starting in the center and stopping just as it drips over the edge.
• Refrigerate the cake until the ganache sets, about 30 minutes, then serve right away.

TRADITIONAL BOSTON CREAM PIE

Steps:

• Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside.
• Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes.
• Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan.
• Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely.
• In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat.
• Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract.
• Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour.
• Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
• In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
• Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.

HOMEMADE BOSTON CREAM PIE

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

BOSTON CREAM FILLING

Steps:

• Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
• You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.