Professional Baker Teaches You How To Make BOSTON CREAM PIE!
Boston Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch cake
Serves 12
Ingredients
CAKE
1 cup (200 g) sugar
¾ cup (96 g) cake & pastry flour
½ cup (75 g) all-purpose flour
1 ¼ tsp (4 g) baking powder
¼ tsp (1 g) salt
½ cup (115 g) cool unsalted butter, cut into pieces
2 large eggs
½ cup (125 ml) milk
2 tsp (10 ml) vanilla extract
CREAM FILLING
½ cup (125 ml) whipping cream
½ cup (125 ml) milk
½ vanilla bean (or 1 ½ tsp vanilla bean paste)
3 large egg yolks
3 Tbsp (37 g) sugar
1 ½ Tbsp (12 g) cornstarch
2 Tbsp (30 g) unsalted butter
GANACHE GLAZE
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) corn syrup
Directions
1. Preheat the oven to 325 F (162 C). Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess.
2. Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture.
3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.
4. While the cake is baking, prepare the pastry cream. Heat the cream and milk in a small saucepot with the scraped seeds from the vanilla bean (or vanilla bean paste) until it just begins to simmer. Whisk the egg yolks with the sugar and cornstarch and have ready a separate bowl with the butter, with a strainer placed over it. Slowly pour the hot cream into the egg mixture while whisking, then return the entire mixture back to the pot, constantly whisking over medium heat until it becomes glossy and thick, 2-3 minutes. Immediately pour this through the strainer over the butter, stirring until the butter has melted. Place a piece of plastic wrap directly over the surface of the cream filling, cool to room temperature and then chill until ready to fill.
5. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature before using.
6. To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the chilled cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. Chill the cake until ready to serve.
The cake can be stored refrigerated for up to 2 days.
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5 Minute 4 Ingredient Mini Boston Cream Cakes!! Super Easy Dessert!
These easy Mini Boston Cream Cakes have the yummy flavor of Boston Cream Pie and they're super simple to make in just 5 minutes with only 4 ingredients!
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Boston Cream Cake
How to make the Super Yummy Boston Cream Cake.
Here's what you'll need:
PASTRY CREAM:
4 egg yolks
1 can sweetened condensed milk (395g)
1 cup milk (250ml)
2 tbsps plain flour
▪Please add 2 tbsps of butter and 1 tsp of vanilla after it thickens.
CHIFFON:
7 egg yolks
1/2 cup sugar (100g)
1/2 cup oil (120ml)
2/3 cup milk (160ml)
2 tsp vanilla (10ml)
2 and 1/4 cup cake flour (270g)
1/2 tbsp baking powder
1 tsp salt
7 egg whites
1 tsp of white vinegar
3/4 cup sugar (150g)
SOFT CHOCOLATE GANACHE:
1 cup heavy cream
1 cup semi sweet chocolate chips
_________________________________
You can half this recipe too:
PASTRY CREAM:
2 egg yolks
1 /2 can sweetened condensed milk (200g)
1/2 cup milk (125ml)
1 tbsp plain flour
CHIFFON:
4 egg yolks
1/3 cup sugar (65g)
1/4 cup oil (60ml)
1/3 cup milk (80ml)
1 tsp vanilla (10ml)
1 and 1/8 cup cake flour (135g)
1 tsp baking powder
1/2 tsp salt
4 egg whites
1/2 tsp of white vinegar
1/3 cup sugar (65g)
SOFT CHOCOLATE GANACHE:
1/2 cup heavy cream
1/2 cup semi sweet chocolate chips
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How to Make Pastry Cream | The MOST Delicious Thing Ever!!!
This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It's the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don't feel limited to just vanilla!
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Boston Cream Pie | My Dad's FAVORITE Cake!
While it has the word pie in its name, Boston cream pie is simply a yellow cake with pastry cream in the middle and a chocolate ganache spread on top. The richness of the chocolate ganache is tempered when combined with the moist, tender yellow cake and the lightly sweet pastry cream, creating an all-around satisfying dessert. Whether it's made for a special occasion or any day of the week, you'll love this cake.
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------------------------------
Skip ahead:
00:00 Intro
00:36 Mix together the wet ingredients
03:06 Mix together the dry ingredients
04:48 Put the batter in two pans and place in the oven
07:02 Prepare the pastry cream
10:43 Prepare the chocolate ganache
13:50 Assemble the cake
17:08 Tasting the cake
INGREDIENTS
For the yellow cake:
- 10 tbsp butter, room temperature
- 1 1/2 cups sugar
- 3 large egg yolks
- 3 large eggs
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 tbsp neutral oil
For the pastry cream:
- 4 egg yolks
- 1 cup whole milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 1/2 tbsp cornstarch
- 2 tbsp butter cold
- 1 1/2 tsp vanilla extract
For the chocolate ganache:
- 4 oz chocolate
- 1/2 cup heavy cream
- 1 tsp vanilla extract
INSTRUCTIONS
For the cake:
- Preheat the oven to 350°F. Butter two 9-inch round cake pans, fit with parchment in the bottom, and set aside.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, 3-5 minutes. Scrape the sides of the bowl. With the mixer running on low, add the egg yolks and eggs one at a time until each one is mixed in. Scrape the sides and bottom of the bowl.
- In a separate bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a small measuring glass, whisk the buttermilk, vanilla, and oil.
- With the mixer running on low, add ⅓ of the dry mixture followed by ½ of the milk mixture. Allow to incorporate and repeat the steps, finishing with the final ⅓ of the dry mixture.
- Divide the cake batter between the two cake pans and smooth out to an even layer. Bake in the preheated oven until a skewer inserted in the middle comes out clean, 24-26 minutes.
- Once baked, remove the cakes from the oven. Allow the cakes low to cool in the pans for 5 minutes. Once slightly cooled, remove the cakes from the pans, discard the parchment paper, and cool completely on a wire rack.
For the pastry cream:
- In a 4-quart saucepan, combine the egg yolks, milk, sugar, salt, and cornstarch. Whisk until the mixture is smooth. Set the mixture over medium-low heat. Whisk constantly until the mixture thickens. Continue to whisk until mixture is thick with bubbles forming, 6-8 minutes.
- Once thickened, remove the pastry cream from the heat. Add the butter and vanilla. Whisk until the butter dissolves and immediately push through a sieve. Allow the pastry cream to cool. I find this best to make the day before and store in the refrigerator.
For the ganache:
- Chop the chocolate into fine, uniform pieces and pour them into a small bowl. Heat the heavy cream until it's steaming and almost boiling. Once the cream is steaming, immediately pour the cream over the prepared chocolate. Allow the chocolate and cream to rest for 5 minutes.
- Once the mixture has rested, slowly stir until smooth. Stir in the vanilla. Allow the mixture to cool to room temperature. As the ganache cools, it will thicken.
To assemble the cake:
- Place a room temperature or cool layer of cake on a serving platter. Spread the chilled pastry cream over one layer of the cake, staying about ½-inch from the edge. Place the second layer on top of the pastry cream. Pour the ganache over the top layer. If the ganache is too thick, heat for a few seconds in the microwave. Allow the ganache to slightly drip down the sides. Serve immediately.
#cake #FathersDay #Bostoncream #recipe
Moist BOSTON CREAM CAKE! That Melts in Your Mouth! Simple and very tasty!
Hello everyone ,today I'm sharing with you Moist BOSTON CREAM CAKE! That Melts in Your Mouth! Simple and very tasty. How to Make Sponge Vanilla Cake step by step. Do you like BOSTON CREAM CAKE? Leave me a comment if you make BOSTON CREAM Cake, and tell me what other cookies or desserts recipes you would like to see.
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Let's Make Delicious Boston Cream Cake
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???? Ingredients
The cake
100 g cake flour
1/2 tsp baking powder
1/4 tsp salt
40 g caster sugar
4 egg yolks
50 g vegetable oil
60 g milk
1 tsp vanilla extract
4 egg whites
60 g caster sugar
1/2 tsp vinegar
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The cream
4 egg yolks
60 g granulated sugar
60 g sweetened condensed milk
320 g hot milk (not boiling)
30 g corn starch
a pinch of salt
15 g unsalted butter
1 tsp vanilla extract
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ganache sauce
120 g hot whipping cream
120 g semi-sweet chocolate
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Tray size 9 x 11 inch
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How to bake
- Bake preheated oven at the 170 C for 18-22 minutes
======================
Make sure you pre-heat your oven
======================
❤️Thank you for watching ❤️
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????ส่วนผสม
แป้งเค้ก 100 กรัม
ผงฟู 1/2 ช้อนชา
เกลือ 1/4 ช้อนชา
น้ำตาล 40 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
น้ำมันพืช 50 กรัม
นมสด 60 กรัม
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 60 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
----------------
ครีมคัสตาร์ด
ไข่แดง 4 ฟอง (เบอร์2)
น้ำตาลทราย 60 กรัม
นมข้นหวาน 60 กรัม
นมสดร้อน 320 กรัม (ตั้งไฟให้ร้อน แต่ไม่ต้องเดือด)
แป้งข้าวโพด 30 กรัม
เกลือเล็กน้อย
เนยสดจืด 15 กรัม
กลิ่นวานิลลา 1 ช้อนชา
-------------
ซอสกานาซ
วิปปิ้งครีมร้อน 120 กรัม
ช็อกโกแลต 120 กรัม
***********
ในคลิปใช้ถาด 9 x 11 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 170 องศา ไม่เปิดพัดลม 18-22 นาที
**เช็คสุกโดยการใช้นิ้วแตะดูที่หน้าขนม หากไม่มีรอยนิ้วมือ ก็ใช้ได้ค่ะ**
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