Boston Cream Pie Recipe: Indulge in the Perfect Homemade Delight
Indulge in the heavenly layers of our homemade Boston Cream Pie – where luscious custard meets velvety chocolate, creating a dessert symphony that's pure bliss! ????✨ #BostonCreamPie #DessertDelight #HomemadeElegance
Boston Cream Pie
Ingredients for Cream Filling Layer:
Egg yolks 6
Sugar 1 cup
Vanilla essence 1 tsp
NESTLÉ MILKPAK Full Cream Milk 2 cups + 1liter
Vanilla custard slurry (custard powder 3 tbsp + milk 1/4 cup)
NESTLÉ MILKPAK Dairy Cream 1 pack
Ingredients for Cake Sponge:
Eggs 3
Icing sugar 1 cup
Vanilla essence 1/2 tsp
NESTLÉ MILKPAK Unsalted Dairy Butter 1/2 cup
NESTLÉ MILKPAK Full Cream Milk 1 cup
Oil 2 tbsp
All-purpose flour 1 cup
Baking powder 1 tsp
Ingredients for Chocolate Ganache:
Dark chocolate 1 cup
NESTLÉ MILKPAK Dairy Cream 1 cup
Directions for Creamy Filling Layer:
1. In a bowl add eggs, sugar, vanilla essence and mix it well.
2. Now add 2 cups of NESTLÉ MILKPAK Full Cream, custard slurry and mix it again. Set aside.
3. In a pot heat 1 liter of NESTLÉ MILKPAK Full Cream Milk and bring it to a boil.
4. Add egg mixture and cook over medium heat until the mixture thickens.
5. Now add NESTLÉ MILKPAK Dairy Cream and mix it well over medium heat.
6. Transfer this mixture to a cake mould and cover it with clingfilm.
7. Chill it in refrigerator for 4-5 hours. Set aside.
Directions for Cake Sponge Preparation:
8. In a bowl add eggs, icing sugar, vanilla essence and mix it well.
9. Now add NESTLÉ MILKPAK Unsalted Dairy Butter, NESTLÉ MILKPAK Full Cream Milk, oil and mix it again.
10. Now sift all-purpose flour and baking powder into this mixture.
11. Your cake batter is ready. Transfer it to a greased cake pan lined with butter paper.
12. Now bake in a preheated oven at 1080 degrees for 15-20 mins. Your cake sponge is ready.
Directions for Chocolate Ganache Preparation:
13. In a bowl add dark chocolate, milk and microwave it for 1 minute. Mix it well and your chocolate ganache is ready.
Directions for Boston Cream Pie Preparation:
14. Take the prepared sponge and cut the uneven top.
15. Now cut the sponge into 2 halves horizontally making 2 discs.
16. Place one sponge disc on a cake board, place cream filling layer on it and then place another sponge disc on top.
17. Now drizzle chocolate ganache on top and your Boston Cream Pie is ready. Serve and enjoy.
Prep time: 20 mins
Cooking time: 45 mins
Servings: 5-6
Einkorn Boston Cream Pie
Our Boston cream pie recipe made with einkorn flour is on point! The directions may appear extensive at first glance, but we promise, it’s easy to prepare. Time consuming doesn’t always mean difficult, and this recipe is certainly worth the effort. Watch this video and you’ll see—your active prep time is less than an hour, so get to it!
Ingredients:
• butter
• 6 egg yolks (reserve the whites)
• ¾ cup sour cream, divided
• 2 tsp pure vanilla extract
• 2½ cups plus 2 Tbsp (11.75 oz) AP einkorn flour
• 6 Tbsp cornstarch
• 2 cups sugar
• ½ tsp baking soda
• ¾ tsp salt
• 1¾ sticks (14 Tbsp) butter, room temperature
• 8 egg whites
• 1½ tsp cream of tartar
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I wish I tried this Boston Cream Pie recipe; it is so yummy, and my kids keep asking for more
This is the Perfect Boston Cream Pie Recipe. It is not a pie at all, instead it is made of a white vanilla cake filled with Cream Pastry and topped with Chocolate Ganache.
Here will make this easy homemade Boston Cream Cake step by step from the scratch. It is originated in Boston and called Cream Pie as it was baked in pie plate and topped in cake shape.
Pastry Cream is a combination of egg yolks, sugar and milk that are thickened with cornstarch and cooked over the stove. It is used in many recipes as Eclair, German Pie, Boston Cream Pie and many others. You can fully the Pastry Cream link for separate video.
Vanilla cake Ingredients:
2 1/4 cup Flour1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Unsalted Butter (room temperature)
1 1/2 cups Granulated Sugar
4 large Eggs
1 tsp Vanilla
1 cup whole Milk (room temperature)
For Cream Filling or Cream Custard:
2 cups milk
2 tsp vanilla extract
4 egg yolks
2/3 cup sugar
1/3 cup cornstarch
2 Tbsp unsalted butter
For Chocolate Ganache
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream (bring just to a boil)
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Boston Cream Pie Recipe - Boston Cream Cake
Boston Cream Pie - (Boston Cream Cake) - a classic combination that everybody enjoy. Despite its name, it is actually a cake, a two-layer yellow cake filled with a thick layer of pastry cream and topped with a layer of chocolate.
To print the recipe check the full recipe on my blog:
#bostoncreampie #bostoncreamcake
Ingredients
Makes about 8 servings
Sponge Cake
1 1/2 cups (190g) all purpose flour
1/4 ts p (2g) salt
1 1/2 tsp (6g) baking powder
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) sugar
2 large eggs
1 tsp (5g) vanilla extract
1/2 cup (120ml) milk
Pastry Cream
1 1/2 cup (360 ml) milk
1/4 tsp (2g) salt
2 large egg yolks
1/4 cup (50g) sugar
3 tbsp (24g) cornstarch
1 tbsp (8g) flour
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
Chocolate Ganache
3.5 oz (100g) semi-sweet chocolate, chopped
1/4 cup (60g) cream
1. Prepare the pastry cream. Whisk the egg yolks with sugar and salt until slightly pale.
2. Incorporate the cornstarch and flour with ¼ cup (60ml)milk . Pour the rest of 1 ¼ cup (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
3. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let it cool at room temperature and then refrigerate until ready to use.
4. Prepare the sponge cake. Preheat oven to 350F (180C). Grease with butter and line with parchment paper a 8 inch (20cm) round cake pan.
5. In a medium bowl whisk flour, baking powder and salt. Set aside until ready to use.
6. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
7. Gradually add flour mixture while alternating with milk.
8. Pour the batter evenly into the prepared pan.
9. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
10. Let pan cool on a cooling rack for 10 minutes.
11. Remove the cake from the pan and let it cool completely.
12. Assemble the cake. Divide cake in two and place one layer onto a serving plate. Spread evenly with pastry cream leaving about 1/2 inch (1cm) border.
13. Place the other layer of cake on top.
14. Prepare the chocolate ganache. Place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute then stir until smooth.
15. Using an offset spatula spread the ganache over the top and edges of the cake.
16. Let it set for 15 minutes then serve.
17. Store any leftovers in the refrigerator.
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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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Recipe of the Day: Boston Cream Pie Cheesecake | Food Network
Two beloved desserts combine into one delicious mash-up.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Boston Cream Pie Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 5 hr 55 min
Active: 45 min
Yield: 10 to 12 servings
Level: Easy
Ingredients
Cheesecake Layer:
Nonstick cooking spray
One 1/4-ounce packet unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
1/2 cup sour cream
Juice of 1/2 lemon
2 teaspoons pure vanilla extract
Kosher salt
Cake:
1/2 stick (4 tablespoons) unsalted butter, at room temperature, plus more for greasing
1 1/3 cups all-purpose flour, spooned and leveled, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cups granulated sugar
1/4 cup vegetable oil
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup milk
Chocolate Ganache:
4 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
Directions
Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours.
Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess.
Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined.
Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours.
To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache.
Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth.
Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.
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Recipe of the Day: Boston Cream Pie Cheesecake | Food Network