BOSTON CREAM PIE
This Boston Cream Pie Cake is a classic! Soft yellow cake with a homemade custard filling, topped with silky chocolate ganache.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 17
Steps:
- Grease and flour 2 9" cake pans. Line the bottom with parchment paper so the cakes come out cleanly.
- Preheat the oven to 375º Fahrenheit.
- Combine the cake flour, baking powder and salt in a small bowl.
- In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the bowl as needed.
- Add the eggs and vanilla extract and mix well.
- Add the flour mixture and milk alternately, mixing between each addition until the batter is smooth.
- Divide the batter evenly between the two cake pans.
- Bake for 15 minutes or until the edges of the cake shrink from the sides of the pan and the center springs back when you touch it.
- Turn the cakes out to a wire rack to cool completely.
- Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved.
- Remove the pan from the heat and cover with foil to keep it warm.
- Whisk together the remaining milk and cornstarch in a bowl.
- Add the eggs and whisk again until smooth.
- Drizzle the warm cream/milk mixture into the eggs in a slow drizzle, whisking the entire time.
- Return the mixture to the saucepan and cook over low heat, stirring the entire time, until the mixture thickens (to a thick pudding texture) and is smooth.
- Once the mixture is thick, remove from the heat.
- Mix in the vanilla extract and cool to room temperature.
- Heat the heavy cream in the microwave until it is hot, but not boiling.
- Place the chocolate chips in a bowl, then pour the hot cream over top.
- Cover the bowl with a plate and allow it to sit for 3-5 minutes.
- Stir the chocolate chips and cream until they are completely combined, smooth and shiny.
- Allow the mixture to cool slightly. You want it to be runny so that it easily covers the top of the cake and runs slightly down the sides, but you don't want it to totally run off.
- Place one cake layer upside down on a cake plate.
- Spread the cooled custard on top of the cake.
- Place the second cake (also upside down) on top.
- Spoon the chocolate ganache on top and spread it towards the sides of the cake so it barely starts to drip down.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 332 kcal, Carbohydrate 36 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 99 mg, Sodium 138 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
BOSTON CREAM PIE WITH CHOCOLATE GLAZE
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
BOSTON CREAM PIE
Steps:
- For Sponge Cake: Preheat oven to 350 degrees F.
- In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly.
- For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.
- When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.
- For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.
- For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
- Chocolate Icing: Melt chocolate. Combine with warm water.
- White Icing: Combine ingredients and warm to approximately 105 degrees F. Adjust the consistency with water. It should flow freely from the pastry bag.
- To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almond stick. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds.
BOSTON CREAM PIE
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
- In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
- Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
- Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
- To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
BOSTON CREAM PIE
Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g
BOSTON CREAM PIE III
Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!
Provided by Jackie Smith
Categories Desserts Cakes Yellow Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
- Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
- To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
- To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
Nutrition Facts : Calories 384 calories, Carbohydrate 54.9 g, Cholesterol 164.9 mg, Fat 16.2 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 9.2 g, Sodium 286.9 mg, Sugar 33.8 g
More about "boston cream pie pastry cream and chocolate icing recipes"
BOSTON CREAM PIE - RECIPE - FINECOOKING
From finecooking.com
4.6/5 (5)Category DessertCuisine AmericanCalories 500 per serving
BOSTON CREAM PIE RECIPE - BISCUITS & BURLAP
From biscuitsandburlap.com
BOSTON CREAM PIE RECIPE: THE BEST EVER! -BAKING A …
From bakingamoment.com
BOSTON CREAM PIE - I AM BAKER
From iambaker.net
HOMEMADE BOSTON CREAM PIE - LITTLE SWEET BAKER
From littlesweetbaker.com
BOSTON CREAM PIE II BEST RECIPES
From findrecipes.info
BOSTON CREAM PIE, A CHOCOLATE DESSERT FAVORITE
From tanglechocolate.com
BOSTON CREAM PIE (II) - BROWN EYED BAKER
From browneyedbaker.com
BOSTON CREAM PIE RECIPE WITH YELLOW CAKE - SUSAN RECIPES
From susanrecipe.com
BOSTON CREAM PIE - SERIOUS EATS
From seriouseats.com
BOSTON CREAM PIE - PREPPY KITCHEN
From preppykitchen.com
BOSTON CREAM PIE - SPEND WITH PENNIES
From spendwithpennies.com
BEST BOSTON CREAM PIE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BOSTON CREAM PIE - THE BAKING WIZARD
From thebakingwizard.com
EASY BOSTON CREAM PIE RECIPE | MUST TRY VANILLA CAKE + PASTRY …
From lifeloveandsugar.com
CLASSIC BOSTON CREAM PIE - SAVING ROOM FOR DESSERT
From savingdessert.com
BOSTON CREAM CAKE FILLING BEST RECIPES
From findrecipes.info
BOSTON CREAM PIE + VIDEO (TIPS, TRICKS, MAKE AHEAD INSTRUCTIONS)
From carlsbadcravings.com
BOSTON CREAM PIE POKE CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
THE BEST CHOCOLATE BOSTON CREAM PIE YOU'LL EVER TASTE
From justonedonna.com
BOSTON CREAM PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOSTON CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BOSTON CREAM PIE IN A JAR | BEST HOMEMADE PIE IN A JAR DESSERT …
From cookiesandcups.com
THE MOST AMAZING BOSTON CREAM PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
BOSTON CREAM PIE RECIPE - CHISEL & FORK
From chiselandfork.com
BOSTON CREAM PIE - PASTRY AT HOME
From pastryathome.com
BOSTON CREAM PIE CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
BOSTON CREAM PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
EASY BOSTON CREAM PIE RECIPE (USING CAKE MIX) - STATE OF DINNER
From stateofdinner.com
AMERICAN CAKES - BOSTON CREAM PIE, HISTORY AND RECIPE
From toriavey.com
BOSTON CREAM BEST RECIPES
From findrecipes.info
BOSTON CREAM PIE (A SCRATCH LAYER CAKE) | MY CAKE SCHOOL
From mycakeschool.com
BOSTON CREAM PIE | EMERILS.COM
From emerils.com
BOSTON CREAM PIE {WITH CHOCOLATE GANACHE} | LIL' LUNA
From lilluna.com
BOSTON CREAM PIE | CAKE RECIPE - BARTHBAKERY.COM
From barthbakery.com
BEST-EVER BOSTON CREAM PIE RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
ULTIMATE BOSTON CREAM POKE CAKE - BAKING BEAUTY
From bakingbeauty.net
CLASSIC BOSTON CREAM PIE - HOW-TO - FINECOOKING
From finecooking.com
BOSTON CREAM PIE - CAKE & BREAD RECIPES | BAKING MAD
From bakingmad.com
BOSTON CREAM PIE CAKE - ERREN'S KITCHEN
From errenskitchen.com
BOSTON CREAM PIE - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love