How To make Boston Cream Loaf
3 1/2 c Sugar
1 1/2 c Thick cream
1 c White Karo syrup
3/4 c Walnuts; chopped
1/2 Jar maraschino cherries
- chopped Boil sugar, cream and syrup together to medium soft-ball stage. Set aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat until stiff; pour into 2 buttered 8 inch square pans. Cool in refrigerator. Cut into small squares Makes 2 to 3 dozen squares. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Boston Cream Pie Recipe - How to Make a Boston Cream Pie
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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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Boston Cream Cake
A Boston Cake is a simple but deliciously tasty cream cake filled with custard cream, layered with sponge cake and topped with a rich velvety chocolate syrup. In the recipe, we’ll be making a quick and simple cake without the need of baking and all those preparation, with minimal ingredients but still great tasty results. Make your afternoons get even better with this chilled custardy dessert that everyone will surely love!
Written Recipe at
INGREDIENTS
For the cake
4 egg yolks
¾ cup sugar
1 can evaporated milk
1 teaspoon salt
2 teaspoons vanilla extract
¼ cup all purpose flour
½ cup butter
3 pieces plain sponge cake
1 pack all purpose cream (chilled)
For the chocolate ganache
½ pack all purpose cream
200 grams dark chocolate (chopped)
Boston Cream Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Boston Cream Pie. For those unfamiliar with this dessert, it consists of two layers of white sponge or butter cake that are sandwiched together with pastry cream. A chocolate glaze is then poured over the top of the cake and allowed to drip down the sides.
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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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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!
For a complete guide with tips, visit:
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.