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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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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BOSTON CREAM PIE Recipe from scratch
Boston Cream Pie is one of the most loved American cakes. Yes, cause Bostom Cream Pie is a cake, despite its name pie. In this video, I'm going to show you how to make a delicious Bostom Cream Pie recipe, from scratch.
The origin of Boston Cream Pie sends us to Boston, Massachusetts, of course. It seems that it has been created bake in 1881, by a French chef, at the Parker House Hotel.
In 1992, Boston Cream Pie is declared the official dessert of Massachusetts.
Ingredients:
Butter cake
softened butter 225g.
flour 200g.
4 eggs
sugar 200g.
baking powder 1 teaspoon
vanilla extract (half teaspoon)
buttermilk / yogurt / kefir 4 tablespoons
Pastry cream
milk 250ml.
2 egg yolks
sugar 75g.
vanilla extract 1 teaspoon
corn starch 20g.
Chocolate Ganache
dark chocolate 100g.
heavy cream 70ml.
Instructions:
1. In a large bowl, mix the softened butter with sugar for 5 minutes. Add then the eggs, one at a time.
2. Sift the flour and baking powder and combine. Add vanilla extract and a pinch of salt.
3. In the end, add buttermilk and mix. Pour the butter sponge cake mixture into a springform tin and bake in the preheated oven at 185°C for 35-40 minutes*. Leave it, then, to cool down completely (even overnight, upsidedown)
4. In a saucepan, add the milk and turn on the heat.
5. In a small bowl, whisk the egg yolks, then add the sugar. Add then vanilla extract, zest of a lemon (optional), and juice of a half lemon (optional).
6. Whisk energetically, then add corn starch.
7. When the milk reached the boiling point, reduce the heat to a minimum and add the yolk mixture, continuing to whisk. Whisk until you get a dense texture (as in the video).
8. Pour the pastry cream into a clean bowl, cover it with plastic wrap (as in the video), and let it cool down in the fridge for about 2 hours.
9. Cut the butter sponge cake into two halves. Add the pastry cream and cover with the second half.
10. In a saucepan, pour the heavy cream and when it reaches the boiling point, turn it off and add the dark chocolate. Whisk until it you get a nice, smooth and glossy chocolate ganache **
11. When your chocolate ganache reached room temperature, cover the top of your Boston Cream Pie.
12. Let your Boston Cream Pie rest in the fridge for at least 2 hours and take it out of the fridge 10 minutes before serving it.
*to avoid burning the top of your cake, after 20 minutes, cover the top of it with a sheet of parchment paper.
** if you notice the ganache is too dense, add just a little bit of extra heavy cream.
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Hi and Welcome to Casual Cookery Channel! My name is Alina and with this channel, I want to show you how to make delicious recipes, easier or more complex, but in a very relaxing way. I hope you will enjoy my ASMR Cooking videos.
Each video has a version with relaxing music, but also a version with no music, no talk, just real cooking sounds!
Cooking as therapy!
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 Recipe | Just Cook!
#bostoncreampie #dessert #cake #recipe
Boston Cream Pie
A total classic: Boston Cream Pie! It's a lovely vanilla cake layered with fresh pastry cream topped with chocolate ganache.
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INGREDIENTS:
FOR THE PASTRY CREAM
* 300ml milk
* 1/4 tsp Salt
* 1 tsp Vanilla Bean Paste
* 4 Egg Yolks
* 25g Cornstarch
* 75g Caster Sugar
FOR THE CAKE
* 165ml Milk
* 25g Butter
* 2 Eggs
* 2 Egg Yolks
* 175g Caster Sugar
* 1 tbsp Vanilla Extract
* 250g All-purpose Flour
* 1 tsp Baking Powder
* 1/2 tsp Salt
FOR THE CHOCOLATE GANACHE
* 100g Dark Chocolate
* 100ml Hot Double Cream
Thank you for watching! Just Cook!
Boston cream Pie Recipe By Food Fusion
Boston Cream Pie a perfect dessert for the weekend. #HappyCookingToYou #FoodFusion Use Olpers cream for best results #OlpersCream
Written Recipe:
Recipe in English:
Ingredients:
Prepare Boston Cream:
-Doodh (Milk) 2 Cups
-Olper’s Dairy Cream ½ Cup (room temperature)
-Vanilla essence 1 tsp
-Anday ki zardi (Egg yolks) 4 (room temperature)
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Doodh (Milk) 2 tbs
Prepare Cake:
-Makhan (Butter) 120g (room temperature)
-Doodh (Milk) Hot ½ Cup
-Maida (All-purpose flour) 2 Cups
-Baking powder ½ tsp
-Namak (Salt) ½ tsp
-Anday (Eggs) 3 (room temperature)
-Bareek cheeni (Caster sugar) ¾ Cup
-Vanilla essence ½ tbs
Prepare Chocolate Ganache:
-Milk chocolate chopped 120g
-Olper’s Dairy Cream 100ml (room temperature)
Directions:
Prepare Boston Cream:
-In a wok,add milk,cream & whisk well.
-Add vanilla essence & whisk well.
-Turn on the flame & cook on medium flame until it becomes hot then turn off the flame.
-In a bowl,add egg yolks,caster sugar & whisk well until light in color & thick in consistency (3-4 minutes).
-Add cornflour,milk & whisk until smooth.
-Now gradually add half quantity of hot milk in a bowl & whisk continuously.
-Turn on the flame,now pour all the egg mixture in remaining hot milk & cook on medium flame until it thickens (8-10 minutes) & mix continuously.
-Transfer the mixture in a bowl,cover the surface with cling film & refrigerate until chilled.
Prepare Cake:
-In a bowl,add butter,hot milk & mix well until butter melts & set aside.
-In a bowl,place a sifter,add all-purpose flour,baking powder,salt & sift together then mix well & set aside.
-In another bowl,add eggs,sugar & beat well until foamy (4-5 minutes).
-Add half quantity of dry ingredients & beat well.
-Now add melted butter & milk and beat well.
-Add remaining dry ingredients,vanilla essence & beat until well combined.
-Transfer the batter to a greased 8-inch baking pan lined with butter paper & tap few times.
-Bake in preheated oven at 160 C for 30-35 minutes.
-Take out cake from the oven & let it cool on a wire rack.
-Trim a thin layer from the top of sponge cake with a serrated knife and then horizontally cut a layer of cake.
-Take out boston cream from refrigerator & mix well.
-Add & spread boston cream over cake and top with remining cake half and gently press down to spread filling.
Prepare Chocolate Ganache:
-In a bowl,add milk chocolate,cream & microwave for 30 seconds and mix well.
-Now pour prepared chocolate ganache onto the top of cake & refrigerate until chilled.
-Cut in slices & serve!
Recipe in Urdu:
Directions:
Prepare Boston Cream:
-Karahi mein doodh aur cream dal ker ache tarhan whisk ker lein.
-Vanilla essence dal ker ache tarhan whisk karein.
-Chulha on karein aur darmiyani ancch per garam ho janay tak paka lein phir chulha bund ker dein.
-Bowl mein anday ki zardi aur bareek cheeni dal dein aur light color & thick consistency anay tak ache tarhan whisk ker lein (3-4 minutes).
-Cornflour aur doodh dal ker smooth hunay tak ache tarhan whisk ker lein.
Bowl mein thora thora ker ka garam doodh ki half quantity dal dein aur musalsal whisk kertay rahein.
-Remaining garam doodh mein egg mixture dal dein,chulha on karein aur darmiyani ancch per garha ho janay tak paka lein (8-10 minutes) aur musalsal mix kertay rahein.
-Mixture ko bowl mein transfer ker lein aur surface ko cling film sa cover ker ka thanda hunay tak refrigerate ker lein.
Prepare Cake:
-Bowl mein makhan aur garam doodh dal dein aur makhan melt ho janaya tak ache tarhan mix ker lein & side per rakh dein.
-Bowl mein sifter rakh dein,maida,baking powder aur namak dal ker ek saath sift ker lein pir ache tarhan mix ker lein & side per rakh dein.
-Alag bowl mein anday aur bareek cheen dal ker foamy hunay tak ache tarhan beat ker lein (4-5 minutes).
-Dry ingredients ki half quantity dal dein aur ache tarhan beat ker lein.
-Ab melted makhan & doodh dal ker ache tarhan beat karein.
-Remaining dry ingredients aur vanilla essence dal ker ache tarhan beat ker lein.
-Batter ko greased 8-inch baking pan (lined with butter paper) mein dal dein aur few times tap ker lein.
-Preheated oven mein 160 C per 30-35 minutes kliya bake ker lein.
-Oven sa nikal lein aur wire rack per rakh ker thanda ker lein.
-Sponge cake ki top layer ko serrated knife ki madad sa trim karein aur horizontally cake ki layer cut ker lein.
-Boston cream ko refrigerator sa bahir nikal lein aur ache tarhan mix ker lein.
-Cake ka upper boston cream dal ker pheela lein,top per acke ki half layer rakh dein aur gently press ker lein.
Prepare Chocolate Ganache:
-Bowl mein milk chocolate aur cream dal ker 30 seconds kliya microwave ker lein phir ache tarhan mix ker lein.
-Ab tayyar chocolate ganache ko cake ka upper pour ker lein aur refrigerator mein thanda ker lein.
-Slices mein cut ker ka serve karein!