How to Make the Ultimate Boston Cream Pie
Bridget teaches Julia how to make the ultimate classic Boston Cream Pie.
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Homemade Boston Cream Pie - Best Recipe Ever
Hey everyone! Erren here from Erren's Kitchen, and today I'm going to show you how to make the best Boston cream pie you've ever tasted. This recipe is really simple and doesn't take long at all, but it tastes like you spent hours in the kitchen. So watch the video, and let's get started!
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Ingredients
For The Cake:
1 cup sugar white granulated
1¼ cup flour all-purpose
1¼ teaspoon baking powder
½ teaspoon salt
4 oz butter ½ cup/1 stick
2 eggs
½ cup milk
1½ teaspoons vanilla bean paste or extract
For the filling
pastry cream pudding or custard (*see notes)
For The Topping:
½ cup cream heavy whipping cream, double cream
4 oz dark chocolate
1 Tablespoon butter
Instructions
For The Cake:
Preheat the oven to 325°F/162°, grease two 8/20cm pans, and set aside.
Sift all the dry ingredients into a large bowl.
Add the cold cubed butter to the dry ingredients.
Work the butter into the flour mixture with a mixer or beater until it resembles breadcrumbs (similar to when you make biscuits or scones). You want a rough and crumbly texture.
Whisk the eggs, milk, and vanilla together in a separate bowl.
Add the wet ingredients to the flour mixture all at once.
Mix on low speed for a minute, then increase the speed and beat for 3 to 5 minutes. This ensures you have a light and fluffy batter. Scrape down the sides and up the bottom of the bowl as needed.
Separate the batter evenly into the prepared pans and bake in the oven for around 30-35 minutes or until a cake tester comes out clean. Once baked, set aside to cool.
If you haven't already, while the cake bakes, prepare your filling and place it in the fridge to set.
Allow cakes to cool in the pans for 15 minutes before turning out on a wire rack. The cakes must be completely cool before frosting and assembling.
For The Ganache:
Warm the cream, pour over the chocolate, and mix together with the butter until smooth. Set aside to cool and thicken slightly.
To Assemble
Place the bottom layer on a serving plate. Spread the chilled filling over the cake, leaving about a 1-inch border. Top with the remaining layer and gently press down to push the filling to the edge of the cake.
Pour the glaze over the top of the cake, spreading to the edges.
Place the assembled cake in the fridge and chill for at least 2 hours or overnight; cover the cake if chilling for more than two hours to keep it from drying.
Delicious Light & Fluffy BOSTON CREAM PIE -Easy CAKE
This light and fluffy cake is a two layered, filled with Vanilla Pastry Cream and topped with rich chocolate ganache. It is called Boston Cream Pie. It is delicious and easy to prepare. To prepare this cake or pie you need to do three steps:
1. Bake the sponge cake, then
2. Cook the pastry cream and
3. Make chocolate ganache
Try it and enjoy!
Pastry cream link
TIPS: (will put them as soon as I can)
INGREDIENTS
Dry ingredients:
2 cups of cake flour
2 tsp baking powder
1/4 tsp salt
Wet ingredients:
1 cup fresh milk
1/2 cup unsalted butter
4 large eggs
1 cup sugar
1/4 tsp vinegar or fresh lemon juice
2 tsp vanilla extract or essence
1/4 cup vegetable oil
Chocolate ganache:
1 cup of baking semi sweet chocolate
1 tbsp honey or corn syrup
1 cup of heavy cream
Happy Easy Recipes!
#easy, #delicious, #tasty, #recipes,
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FYI: I bought baking chocolate at Geldhof in Sandton City
Heavy cream at Woolworths Food and all other ingredients are available at most local supermarkets.
Boston Cream Pie #bostoncreampie
BOSTON CREAM PIE
Equipment
8 cake pan
Whisk
Medium pot
Bowls
Ingredients
2 large eggs room temperature
1 cup cane sugar 200g
½ cup whole milk 120mL
5 tablespoons unsalted butter 70g
1 cup all-purpose flour plus 2 tablespoons, 140g
1¼ teaspoons baking powder
¼ teaspoon kosher salt
2 teaspoons vanilla extract
¼ cup heavy whipping cream 60mL
4 ounces bittersweet chocolate chopped
Pastry Cream
6 egg yolks room temp
2/3 cup sugar
1/4 cup corn starch
1 tbsp vanilla extract
2 cups whole milk 480mL
1 tbsp butter 15g
Instructions
For the Pastry Cream
Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
In a large bowl, whisk the egg yolks and sugar until light and thickened. Sift in 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 pot for later.
Pour the mixture through a strainer back into the pot. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Cook while whisking for an additional minute or two after thickened and boiling.Remove from the heat and stir in the butter. Let cool slightly then cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill in the refrigerator.
For the Cake
Preheat oven to 350F. Spray a 8-inch round cake pan with baking spray or butter and flour it. Line bottom with parchment paper and spray again.
Combine flour, baking powder and salt in a bowl, then whisk together and set aside.
In a stand mixer fitted with a whisk attachment or large mixing bowl if using a hand mixer, add eggs and sugar. Beat on medium speed until pale, thick, and fluffy, about 4 minutes. (Beater should leave a trail in eggs when lifted.)
Meanwhile, in a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming.
With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture beating until fully combined. (Batter will look like thick pancake batter and have bubbles on top.) Scrape the sides of the bowl and fold batter a few times to insure it’s fulling combined. Pour batter into the prepared cake pan.
Bake until a toothpick inserted in center comes out clean and cake begins pulling away from sides of pan, about 33 minutes. Let cool in pan for a few minutes then invert onto a wire rack to cool completely.
For the Assembly
Cut cake in half horizontally. Place bottom half, cut side up on a serving plate. Spread the chilled, thickened pastry cream over cake, leaving a 1 inch border. Top with remaining cake half and gently press down to spread filling to edge. Place in fridge and chill for at least 2 hours or overnight; cover with plastic or a cloche if chilling for more than two hours.
For the Ganache
When ready to serve, place cream in a microwave-safe bowl; microwave cream and optional corn syrup until steaming, about 1 minute. Add chopped chocolate and let stand for 5 minutes. Stir chocolate and cream mixture until smooth. Pour over top of cake, spreading to edges.
VEGAN BOSTON CREAM PIE CAKE | Vegan Richa Recipes
VEGAN BOSTON CREAM PIE CAKE
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This Vegan Boston Cream Pie Cake makes for a marvelous celebration cake! Vegan sponge cake filled with vegan vanilla custard and topped with chocolate ganache. Gluten-free option and nut-free option included.
Meet your new favorite celebration cake – Vegan Boston Cream Pie Cake! This one has become a family favorite in record time and once you have tried it once you will understand why. It’s moist yet light with a rich, smooth vegan vanilla custard filling and a decadent chocolate ganache on top. Not too sweet and perfect for dessert, breakfast with berries or snack!
I mean, chocolate and vanilla is just such a classic combination and pretty hard to beat. The vanilla custard is made by simmering homemade cashew cream with some thickening agents as well as vanilla and a touch of turmeric for that signature yellow color that we expect from Boston Cream Pie.
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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
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Hot Milk Cake ►
Condensed Milk Cake ►
Coconut Cake ►
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Boston Cream Pie aka Boston Cream Cake w/ Cream Filling Topped with Choco Ganache I Immaculate Bites