Boston Cream Pie. A Boston cream pie is an American dessert consisting of a yellow butter cake filled with custard or cream and topped with chocolate glaze. The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. Boston Cream Pie Cupcakes AND Crème Pâtissière Recipe
It's a lovely vanilla cake layered with fresh pastry cream and chocolate ganache - all from scratch!
Boston cream "pie" is actually a sponge cake—thus named because it turns out as light and fluffy This scratch Boston Cream Pie consists of two layers of sponge cake held together with a custard.
It's a beauty of a cake, with two moist, spongy layers.
You can have Boston Cream Pie using 22 ingredients and 14 steps. Here is how you cook it.
Ingredients of Boston Cream Pie
- You need of CAKE.
- Prepare 2 1/3 cup of cake flour.
- It's 1 1/2 tsp of baking powder.
- Prepare 1/2 tsp of baking soda.
- Prepare 1/4 tsp of salt.
- It's 12 tbsp of butter, unsalted is best at room temperature.
- Prepare 1 1/3 cup of granulated sugar.
- Prepare 3 large of eggs.
- Prepare 1 tsp of vanilla extract.
- Prepare 1 cup of buttermilk.
- It's of PASTRY CREAM FILLING.
- You need 1/2 cup of granulated sugar.
- It's 2 tbsp of flour.
- You need 2 tbsp of cornstarch.
- It's 4 large of egg yolks.
- You need 1 1/3 cup of whole milk.
- You need 1 tsp of vanilla extract.
- You need of CHOCOLATE GLAZE.
- Prepare 1/2 cup of heavy cream.
- It's 8 oz of semi sweet chocolate chips.
- It's of GARNISH.
- You need 2 tbsp of white chocolate shavings.
America's Test Kitchen classic Boston cream pie recipe!!! Moist and buttery sponge cake with pastry cream and chocolate glaze on top! Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and Why is it called a Boston Cream Pie?
Boston Cream Pie step by step
- MAKE CAKE.
- preheat oven to 350.
- Grease and flour two 9 by 2 inch cake pans..
- Mix together, flour, baking powder, bakng soda and salt..
- Beat the butter until creamy, add sugar and beat 3 minutes until light and creamy, add eggs and vanilla. Add the flour mixture alternating with buttermilk on low spead do not overmix..
- Divide batter in cake pans, bake 30 to 35 minutes until toothpick comes ot clean..
- Cool 10 minutes on rack in pans.Run a small sharp knife around edges of pan and cool completely before filling..
- FOR FILLING.
- In a large bowl combine sugar,flour, cornstarch and egg yolks,beat on high speed 2 minutes until thickened..
- Meanwhile in a saucepan heat milk to a simmer, gradually pour one third of hot milk into egg mixture whisking to combine,scrape the egg mixture into saucpan with remaing milk, whisking constantly scraping sides of pan to keep smooth.Cook over low to medium heat just until it begns to thicken and bubble, cook 60 seconds more. Remove from heat, add vanilla pour into bowl and cover surface with parchment paper to prevent a skin from forming Let cool then chill until cold. This can be made up to two days in advance..
- FOR CHOCOLATE LAZE.
- Heat cream to a simmer, remove from heat add chocolate chips, let sit a minute then stir until smooth.
- TO ASSEMBLE.
- Spread cold pastry cream between layers of cooled cake. Pour lukewarm glaze over top having some drip down sides,sprinkle top with white chocolate shavings..
This cake gets its name from a time period when cakes and. Boston cream pie is my favorite and I must admit as another member did that this was very dry and flavorless. This recipe was similar to the Boston Cream Pie recipe of today. Boston Cream Pie is a favorite at Delish and these mini ones are the easiest and cutest of all. Nilla wafers are used as the cake with pudding sandwiched in between and rich ganache drizzled over top.
