Boston Cream Pie aka Boston Cream Cake w/ Cream Filling Topped with Choco Ganache I Immaculate Bites
Boston Cream Pie, also known as Boston Cream Cake, is a light and moist vanilla sponge cake layered between a delectable cream filling and topped with a mouthwatering chocolate ganache. These three elements are fantastic together, making this recipe a must-have for your next special occasion. #cake #recipe #desserts #immaculatebites
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Ingredients:
The Cake Layers
▢½ cup (113 g) unsalted butter, softened to room temperature
▢½ cup (125 ml) canola oil
▢1½ cup (300 g) sugar
▢½ cup (115 g) sour cream
▢4 eggs, room temperature
▢2½ cup (313 g) all-purpose flour
▢2¼ teaspoon (9 g) baking powder
▢½ teaspoon (2 g) salt
▢½ cup (120 ml) milk
▢2 teaspoons ( 8 ml) vanilla extract
Cream Filling
▢⅓ cup (45 g) cornstarch
▢½ cup (100 g) granulated sugar
▢¼ teaspoon salt
▢2 cup (480 ml) whole milk
▢½ cup (120 ml) heavy cream
▢4 large egg yolks
▢2 tablespoon s (28 g) unsalted butter, softened to room temperature
▢2 teaspoons (8 ml) vanilla extract
Chocolate Ganache
▢⅓ cup (79 ml) heavy cream
▢6 ounces (170 g) semisweet chocolate chips
▢2 tablespoons (40 g) light corn syrup
▢salt
▢1 teaspoon (4 ml) vanilla extract
More Immaculate Bites Cake Recipes
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Boston Cream Pie aka Boston Cream Cake w/ Cream Filling Topped with Choco Ganache I Immaculate Bites
Martha Stewart Makes Boston Cream Pies + Other Classics | S7E1 Classic New England
Join Martha Stewart as she explores the wonders of New England. Pure maple syrup in a creamy maple custard pie, cranberries for a jewel-like tart with an easy press-in walnut crust, and a reinvented classic – Boston cream pie cupcakes. Plus, a buttermilk-blueberry tart that is sure to dazzle your dinner guests!
#NewEngland #Boston #CreamPies #Recipes
0:00 Introduction
0:36 Maple Custard Pie
6:15 Nut Crusted Cranberry Tart
12:05 Individual Boston Cream Pies
19:24 Buttermilk Blueberry Tart with Walnut Crust
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This episode originally aired as Martha Bakes Season 7 Episode 1.
Full Recipes:
Maple Custard Pie -
Cranberry Nut Tart -
Individual Boston Cream Pies -
Buttermilk Blueberry Tart with Walnut Crust -
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Martha Stewart Makes Boston Cream Pies + Other Classics | S7E1 Classic New England
How to Make The Most Amazing Boston Cream Pie | The Stay At Home Chef
Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze. It is sure to be a favorite!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
YELLOW CAKE:
• 1/2 cup salted butter, softened
• 1/2 cup vegetable oil
• 1½ cups sugar
• 1½ cups buttermilk, room temperature
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour
• 4 teaspoons of baking powder
• ½ teaspoon salt
PASTRY CREAM:
• 2 cups whole milk
• 1/4 cup + 1/3 cup granulated sugar (divided)
• 1 whole egg
• 2 egg yolks
• 1/4 cup cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract
GANACHE:
• 1 cup heavy cream
• 8 oz dark chocolate, roughly chopped
✅Instructions
00:00:25 - How to make a yellow cake
00:01:48 - How to make pastry cream
00:04:34 - How to make chocolate ganache
YELLOW CAKE:
1️⃣ Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:00:25 - In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.
3️⃣ 00:01:08 - Add in flour, baking powder, and salt, and mix until just combined.
4️⃣ 00:01:35 - Divide the batter among the two prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
5️⃣ Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
PASTRY CREAM:
1️⃣ 00:01:48 - In a large sauce pan, stir together milk and 1/4 cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and 1/3 cup sugar.
2️⃣ 00:02:29 - Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.
3️⃣ 00:02:55 - Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Cool completely in the refrigerator for at least 4 hours.
GANACHE:
00:04:34 - In a small sauce pan, bring heavy cream to a simmer over medium heat. Place your chopped chocolate into a small mixing bowl. Pour hot cream over chocolate and let stand 1 to 2 minutes. Stir with a rubber spatula until smooth.
ASSEMBLING CAKE:
1️⃣ 00:03:46 - Place a wire rack over a baking sheet. The baking sheet will be used to catch any drips from your ganache. Place a pre-cut cake circle onto the wire rack. Lay the bottom cake layer onto the cake circle.
2️⃣ 00:04:16 - Spread pastry cream over cake to create a filling. Top with remaining cake layer.
3️⃣ 00:05:10 - Carefully and slowly pour ganache over cake, letting drip down sides.
4️⃣ 00:05:15 - Transfer cake to the refrigerator and let cool until set, about 1 hour.
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Boston Cream Pie
This decadent Boston cream pie is a classic American Cake, not pie, made with tender vanilla sponge cake filled with silky vanilla pastry cream all topped by a glossy chocolate ganache.
RECIPE:
This classic cake combines three simple components to make one fabulous dessert; moist delicate vanilla cake filled with silky vanilla pastry cream and topped by a decadent chocolate ganache. If you’re confused as to why this “pie” looks like a cake, you’re not alone, but I explain it in the video!
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Boston Cream Pie Cupcakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Boston Cream Pie Cupcakes. A Boston Cream Pie is easily adapted to make cupcakes. What's nice about this cupcake is that the pastry cream in the center keeps them wonderfully moist so they can be stored for about two to three days.
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