Boston Cream Pie Cake Recipe
Boston Cream Pie Cake Recipe
This video is about Boston cream pie cake recipe. This is amazing combination of vanilla cake, custard and chocolate ganache. Who can resist this combination!! First you make the cake, fill with custard and top with chocolate ganache. Everyone will like the Boston cream pie cake, make and enjoy with your family and friends. YUM!!
You need
Cake
Flour- 1 1/4 Cup
Baking Powder- 1/2 Tablespoon
Salt- A Pinch
Butter Softened-1/4 Cup
Any Oil- 2 Tablespoons
Egg-1
Milk-2/3 Cup + extra if needed, add in 1 Tablespoon increments
Sugar-2/3 Cup
Vanilla Extract-1 Teaspoon
Custard
Milk- 2 Cups
Egg Yolks -2
Sugar- 1/2 Cup (less or more your preference)
Cornstarch- 3 Tablespoons (increased for making custard thicker)
Vanilla Extract-1 Teaspoon
Salt- A pinch
Chocolate Ganache
Milk-1/4
Butter-1 Tablespoon
Chocolate Chips- 1/2 Cup
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Boston Cream S'Mores Pie Dessert Recipe
Boston Cream S'Mores Pie Dessert Recipe - Watch our other recipes:
Ingredients:
1 yellow cake mix, prepared according to package instruction, baked in a half sheet pan (11x15 inches)
2 Cups prepared vanilla pudding
1 Cup Marshmallow fluff
1 Cup graham cracker crumbs
1/2 Cup semi-sweet chocolate chips
1/4 Cup whole milk
1/4 Cup butter
Preheat oven to 350 degrees. Mix cake batter according to package instructions. Line a half sheet pan with parchment paper. Grease with butter. Spread cake batter evening onto pan. Bake for 15 minutes, until a toothpick inserted in center of cakes comes out clean. Cool cake. Using a cookie cutter or juice glass, cut cake into 12 circles, 2-3 inches in diameter each.
For filling, combine pudding and marshmallow fluff until well blended.
To assemble, place one cake circle on work surface. Top with a large spoonful of pudding mixture. Spread to the edges. Layer with another piece of cake, and top with more filling. Add a third cake circle, and spread a thin layer of pudding mixture on top and sides of cake. Repeat with remaining cake circles to make 4 desserts.
For the chocolate ganache glaze, combine milk and butter in a microwave safe bowl. Microwave until melted and bubbly, 1-2 minutes. Place chocolate chips in a heat safe bowl. Pour heated milk mixture over chocolate and let set for 30 seconds. Whisk together until smooth, shiny, and slightly thickened. Pour chocolate glaze overtop cakes. Apply graham cracker crumbs to sides of cakes.
To make a white glaze for decoration, whisk together 1/2 Cup powdered sugar with 1 Tbsp milk. Add glaze to a zip-top sandwich bag. Snip a very small corner. Pipe a small circle, and a large circle on top of cake. Starting from the center, drag a toothpick outward. Repeat around each cake to form a decorative design. Remove cake from work surface to dessert plate using a spatula. Chill until ready to serve.
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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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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
The Ultimate Boston Cream Pie Recipe From Scratch
This Boston Cream Pie is made from two layers of yellow cake, pastry cream, and topped with a smooth, creamy chocolate ganache. This delicious, classic dessert is a lot easier to make than you might think. The best part, there is no special decorating required!
YELLOW CAKE RECIPE ►
14 oz (397 g) cake flour
12 oz (340 g) granulated sugar
2 tsp (2 tsp) baking powder
1 tsp (1 tsp ) baking soda
1 tsp (1 tsp ) salt
6 oz (170 g) unsalted butter room temperature
2 large (2 large) egg room temperature
3 large (3 large) egg yolks room temperature
8 oz (227 g) whole milk room temperature
2 oz (57 g) vegetable oil
1 Tbsp (1 Tbsp) vanilla extract
PASTRY CREAM RECIPE ►
16 oz (454 g) milk
2.5 oz (71 g) sugar
1.5 tsp vanilla (or a scraped vanilla bean)
1.5 oz (43 g) cornstarch
2 oz (57 g) sugar
2 egg yolks
1 egg
2 oz (57 g) unsalted butter
GANACHE RECIPE ►
4 oz (113 g) semi-sweet chocolate
4 oz (113 g) heavy cream
CHAPTERS ►
00:00 Intro
00:19 Making the pastry cream
01:56 Making the yellow cake batter
03:30 Pouring & baking the cakes
04:12 Stacking the cakes
04:53 Making the ganache
05:17 Boston cream pie cupcakes
05:30 Tasting & outro
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EASY Boston Cream Pie Cake Recipe
What do you get when you combine pie and cake? Something delicious and that is exactly what you'll get with this Boston Cream Pie Cake.
Ingredients:
- a box cake mix (and accompanying ingredients)
- 2 cups milk
- 1 tsp vanilla extract
- 5 egg yolks
- 2/3 cup sugar
- 1/4 cup corn starch
- 1 container store bought chocolate frosting
- 1/4 cup sprinkles
No matter how it ends up looking, it'll still taste amazing!