Boston Cream Pie/Cake Pt 1 by Diane Lovetobake
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This actually isn't a pie but a cake filled with custard and topped with a chocolate glaze.
1 1/4 cup all-purpose sifted flour, 1 cup granulated sugar, 1/3 cup solid shortening,3/4 cup milk, 1 1/2 teaspoons baking powder, 1 teaspoon vanilla, 1/2 teaspoon salt, 1 large egg.
Combine all dry ingredients in a bowl and mix then add rest of ingredients with mixer beat for 1 minute to combine and 3 minutes till smooth. Use a 9 X 1 1/2 cake pan Bake in a well greased pan dusted with flour. Bake at 350 for 35 minutes. Once baked cool pan for 10 minutes then remove and let cake cool for 1 hour. Fill and glaze
Custard Cream Filling : 1/3 cup granulated sugar, 2 Tablespoon corn starch,1/8 teaspoon salt, 1 1/2 cup milk, 2 large egg yolks beaten, 2 teaspoon vanilla. Combine in a pan cook on stove on medium keep stirring till it boils. Let it boil for one minute then take off stove and put vanilla in and stir. Now apply plastic wrap over pan to prevent skin on custard.
Chocolate Glaze: In bowl 3 Tablespoon melted butter, 9 Tablespoons baking cocoa, 3 Tablespoons oil, 1 cup powder sugar, 3/4 teaspoon vanilla 2 Tablespoon hot water.
Mix till smooth with spoon or mixer. If using unsweetened chocolate use 3 oz. omit baking cocoa and oil. In pan over stove melt unsweetened chocolate and butter and rest of ingredients till smooth. ( Allow to cool) For finished product see Part 2 video.
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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Boston Cream Pie
This decadent Boston cream pie is a classic American Cake, not pie, made with tender vanilla sponge cake filled with silky vanilla pastry cream all topped by a glossy chocolate ganache.
RECIPE:
This classic cake combines three simple components to make one fabulous dessert; moist delicate vanilla cake filled with silky vanilla pastry cream and topped by a decadent chocolate ganache. If you’re confused as to why this “pie” looks like a cake, you’re not alone, but I explain it in the video!
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Boston Cream Pie Trifle Recipe By Food Fusion
Try this decadent Boston Cream Pie Trifle made with the goodness of Olper’s Dairy Cream. A perfect dessert for your perfect gathering. #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou #digitalammi
Written Recipe:
Boston Cream Pie Trifle
Serves 10-12
Recipe in English:
Ingredients:
Prepare Boston Cream:
-Anday ki zardi (Egg yolks) 4
-Vanilla essence 1 tsp
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Olper’s Milk ¼ Cup
-Olper’s Milk 2 Cups
-Makhan (Butter) 2-3 tbs
-Olper’s cream 500ml
-Icing sugar ½ Cup
Chocolate Ganache:
-Chocolate grated 250g
-Olper’s cream 200ml
-Plain sponge cake 2 pounds
Directions:
Prepare Boston Cream:
-In a bowl add egg yolks, vanilla essence, caster sugar, cornflour, milk & whisk well.
-In a wok add milk & bring it to boil.
-Gradually add half quantity of hot milk in yolk mixture & whisk continuously.
-Now add all the mixture in remaining milk, stir continuously and cook on low flame until it thickens.
-Add butter & mix well until butter melts.
-Transfer Boston cream custard to a bowl & cover its surface with cling wrap. Let it cool down at room temperature then refrigerate for 1 hour.
-Remove cling wrap, mix well with spatula & set aside.
-In a large bowl, add ice cubes & place another bowl over it, add cream and beat well.
-Add icing sugar & beat well until stiff peaks form.
-Add prepared boston cream custard & beat until well combined. Fill it in piping bag & set aside.
Prepare Chocolate Ganache:
-In a jug add compound chocolate, olpers cream & microwave for a minute. Then mix well until chocolate melts & set aside.
-On a clean cutting board, cut plain sponge cake in cubes.
Assembling:
-In a serving dish, add sponge cake layer, prepared boston cream, sponge cake layer, prepared chocolate ganache, prepared boston cream then topped with prepared chocolate ganache & refrigerate until chilled!
Recipe in Urdu:
Ajza:
Prepare Boston Cream:
-Anday ki zardi (Egg yolks) 4
-Vanilla essence 1 tsp
-Bareek cheeni (Caster sugar) ½ Cup
-Cornflour 1/3 Cup
-Olper’s Milk ¼ Cup
-Olper’s Milk 2 Cups
-Makhan (Butter) 2-3 tbs
-Olper’s cream 500ml
-Icing sugar ½ Cup
Chocolate Ganache:
-Chocolate grated 250g
-Olper’s cream 200ml
-Plain sponge cake 2 pounds
Tarkeeb:
Prepare Boston Cream:
-Aik bowl may anday ki zardi, vanilla essence, bareek cheeni, cornflour, doodh daal kara chi tarah milayen.
-Aik wok may doodh daal kar ubal len.
-Boil milk ko thora thora kar k anday k mixture may shamil karen or whisk kartay jayen.
-Ab sara mixture bacahy huye doodh may daal kar milayen or dheemi anch par itna pakayen k thick hojaye.
-Makhan daal kar achi tarah milayen.
-Tayar boston cream custard ko aik bowl may daal kar surface ko cling wrap se dhak den or room temperature pe thanda kar ka refrigerator mein rakhden.
-Cling wrap hata kar spatula se achi tarah mix karen or alag rakhden.
-Aik baray bowl may icecubes daal kar aik dusra bowl uspar rakhden.
-Cream daal kara chi tarah beat karen. Icing sugar daal kar stiff peak honay tak beat karen.
-Tayar boston cream custard daal kara chi tarah beat karen or mixture ko piping bag may bhar den.
Prepare Chocolate Ganache:
-Aik jug may compound chocolate or cream daal kar 1 minute tak microwave karen.
-Achi tarah mix karen k chocolate pighal jaye or alag rakhden.
-Cutting board par plain sponge cake rakh kar cube ski shakal may kaat len or alag rakhden.
Assembling:
-Serving dish may sponge ki layer, prepared boston cream, spong cake, prepared chocolate ganache, prepared boston cream daal den. Ab upar se chocolate ganache daldein aur thanda ho janay tak refrigerate ker lein.
Mini Boston Cream Pies! ???? Dessert Appetizers! ???? Make the Night Before!
These mini boston cream pies are so delicious! This recipe makes for a great dessert appetizer for family gatherings, office parties, holiday events, the sky is the limit! The best part about these little desserts is that you can make them the night before. That's awesome! These mini boston cream pie desserts come together fairly quickly thanks to the cake mix and instant vanilla pudding mix! I hope you give this recipe a try. Let me know in the comments how they turned out for your event!!
#desserts #baking #appetizers
Ingredients:
Cake Shells:
1 box yellow cake mix
2 eggs
1/3 cup butter, softened
Filling:
1 3.25oz pkg. instant vanilla pudding
1 cup heavy whipping cream
1/2 cup milk
Chocolate Ganache:
3 tbsp semi-sweet chocolate chips
2 tbsp heavy whipping cream
Directions: Mix the cake shell ingredients together until fully mixed. To a mini cupcake pan, spray with non-stick cooking spray. Fill each cavity with 1/2 a tablespoon's worth of cake batter. Into the oven at 350 degrees for 9 - 11 minutes. Immediately after the shells are done, take a tsp measure and press it down into your shell creating a tsp size imprint in the center or your cake shell. Turn your shells out onto a wire rack to cool.
To make the filling, mix all filling ingredients together until it becomes nice and thick. Into a piping bag, squeeze a generous amount into each cake shell.
To make the chocolate ganache, to a microwave safe bowl, add in your chocolate chips and heavy whipping cream. Microwave for about 20 seconds. Into a piping bag or using a spoon, gently place a dollop of chocolate onto each cream filling shell.
Store in the refrigerator until ready to serve or display.
Music by Epidemic Sound
Boston Cream Pie Cupcakes AND Crème Pâtissière Recipe | Cupcake Jemma
This video is more than just a fun cupcake flavour, it's is also a must-have recipe for every budding baker or pastry chef because it includes my Crème Pâtissière recipe, also known as Creme Pat, Pastry Cream or Custard! But if you love Boston Cream Pie as much as I do then this entire video is going to be right up your street!
Recipe -
For the cupcakes
125g caster sugar
125g self raising flour
125g soft unsalted butter
1/4 tsp bicarbonate of soda
1/4 tsp vanilla extract
2 lg eggs
1.5 tbsp whole milk
For the Crème Pâtissière -
450ml whole milk
1.5 tsp vanilla extract
190g caster sugar
40g cornflour
2 lg eggs
2 lg egg yolks
For the Crème Mousseline -
The leftover Creme Pat, after you have filled your cupcakes
PLUS
250g very soft unsalted butter
For the chocolate coating -
125g dark chocolate
Just under a tablespoon of vegetable oil
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