How to Make A Mini Boston Cream Pie
Heavenly dessert with two light vanilla cake layers separated by vanilla pastry cream and topped with chocolate ganache. Smaller version of the classic recipe that is perfect for one or two people.
???? RECIPE ⬇️⬇️ & Printable Recipe ➡️
???? INGREDIENTS
➡️. For The Pastry Cream
1 large egg yolk
2 tablespoons sugar
2 teaspoons cornstarch
½ cup whole milk
½ tablespoon salted butter
¼ teaspoon vanilla extract
➡️. For The Cake
4 tablespoons salted butter , melted
5 tablespoons sugar
2 large egg whites
1 teaspoon vanilla extract
½ cup self-rising flour (See note below)
¼ cup heavy cream
➡️. For The Chocolate Ganache
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
???? INSTRUCTIONS
➡️ How To Make The Pastry Cream
1) In a small bowl, whisk the egg yolk and set the bowl aside.
2) Add the sugar, cornstarch, and milk to a 1-quart saucepan. Stir until smooth.
3) Place the saucepan over medium heat and cook, whisking constantly until mixture begins to thicken and bubble. Continue to cook, while whisking for 1 additional minute.
4) Next, you will need to temper the egg yolk. Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot milk mixture to the egg, whisking constantly. Then, very slowly add the remaining mixture, 1 teaspoon at a time, to the bowl with the egg yolk until all is added, while continuously whisking. Be sure to keep the egg moving so that it doesn't scramble.
5) Pour the egg mixture back into the pan and return to medium heat. Bring to a simmer or light boil. Stirring constantly, allow the mixture to cook for 1 minute.
6) Remove from the heat and stir in butter and vanilla. Continue to stir until smooth. Transfer to a bowl, cover and refrigerate until you are ready to use the pastry filling.
➡️ How To Make The Cake
1) Heat the oven to 350° F (177° C). Using a hand mixer on medium speed, beat the butter, sugar, egg whites, and the vanilla in a medium-sized bowl until smooth.
2) Add the self-rising flour and mix for a few seconds, until the flour is just mixed in.
3) Add the cream and mix until smooth.
4) Divide the batter evenly between 2 lightly buttered (10-ounce) ramekins.
5) Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean.
6) Cool the cakes completely on a wire rack. As the cakes cool, check on the pastry cream in the refrigerator. I like to remove the pastry cream about 20 minutes before assembling the cake. If the cream is too thick or too cold, it won't spread easily.
7) Once the cakes are cool, run a thin knife around the edges to release them from the ramekins. If your mini cake layers bake up with domed tops, simply use a long sharp knife to slice off each top layer to level them out. Cutting the top off the cake is optional, but it gives the pastry cream and the second cake layer a flat surface to rest on.
➡️ How To Make The Chocolate Ganache
1) Place the chocolate chips in a small bowl.
2) Heat the heavy cream in a 1-quart saucepan over medium-low heat until the cream begins to gently simmer. Alternatively, you can heat it in the microwave until it starts to bubble, just watch it carefully so it does not boil over
3) Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. If you whisk too quickly while the cream is still hot, the ganache could break down resulting on a gritty texture.
4) After the chocolate has had enough time to melt, stir the cream and chocolate chips together slowly.
➡️ How To Assemble The Cake
1) Place one layer of cake on a serving plate.
2) Spread the chilled, thickened pastry cream over the cake.
3) Top with the second cake layer and gently press down.
4) Pour the ganache over the top of the cake and spread to the edges.
5) Refrigerate the cake until firm enough to slice, which will take at least 1 hour.
This show-stopping dessert originated in the 1800s when cakes and pies were both baked in pie plates. This is why it is called a pie instead of Boston Cream Cake.
00:00 Introduction
00:20 What is a Boston Cream Pie?
00:39 How to make the pastry cream
02:12 How to make the vanilla cake
03:40 How to make the chocolate ganache
04:19 How to assemble the Boston creme pie
04:45 Wrap Up
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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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Boston Cream PieMade with Custard Cream and Sponge Cake | カスタードクリームとスポンジで作るケーキ 「ボストンクリームパイ」
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▼Ingredients 15cm
・Custard cream
200g milk
1/2 vanilla pods
3 egg yolks
30g sugar
20g flour
25g unsalted butter
・15cm Sponge cake
2 eggs
65g sugar
15g milk
1/2tsp Vanilla extract
65g flour
15g unsalted butter
170 ℃ 27min.
・Decoration
50g black chocolate
25g milk
20g white chocolate
5g milk
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
-Conversion Guide-
15 cm (6 inch) → 18 cm (7 inch)
Ingredients 1.5 times
Bake time 1.25 times
15 cm (6 inch) → 21 cm (8.2 inch)
Ingredients 2 times
Bake time 1.5 times
15 cm (6 inch) → 12 cm (4.7 inch)
Ingredients 0.66 to 0.7 times
Bake time 0.8~0.9 times
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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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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
Martha Stewart's Boston Cream Pie Cupcakes | Martha Bakes Recipes
Martha Stewart shares her recipe for individual Boston cream pie cupcakes. Coined as the official state dessert of Massachusetts, the Boston cream pie combines luscious custard cream filling, moist layers of vanilla cake, and a chocolate ganache glaze. This adorable, bite-size take on the classic dessert makes this dish perfect for sharing at a party or with your family at home.
#BostonCreamPie #Cupcakes #Dessert #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:16 Melt Together Butter & Milk
00:35 Sift Dry Ingredients
01:00 Beat Eggs with Sugar
01:54 Add Ingredients Together
02:29 Fill Muffin Tins
02:56 Vanilla Cream Filling
05:40 Chocolate Ganache
06:12 Assemble the Cupcakes
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Boston Cream Pie Cupcakes | Martha Bakes Recipes