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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Professional Baker Teaches You How To Make BOSTON CREAM PIE!
Boston Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch cake
Serves 12
Ingredients
CAKE
1 cup (200 g) sugar
¾ cup (96 g) cake & pastry flour
½ cup (75 g) all-purpose flour
1 ¼ tsp (4 g) baking powder
¼ tsp (1 g) salt
½ cup (115 g) cool unsalted butter, cut into pieces
2 large eggs
½ cup (125 ml) milk
2 tsp (10 ml) vanilla extract
CREAM FILLING
½ cup (125 ml) whipping cream
½ cup (125 ml) milk
½ vanilla bean (or 1 ½ tsp vanilla bean paste)
3 large egg yolks
3 Tbsp (37 g) sugar
1 ½ Tbsp (12 g) cornstarch
2 Tbsp (30 g) unsalted butter
GANACHE GLAZE
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) corn syrup
Directions
1. Preheat the oven to 325 F (162 C). Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess.
2. Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture.
3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.
4. While the cake is baking, prepare the pastry cream. Heat the cream and milk in a small saucepot with the scraped seeds from the vanilla bean (or vanilla bean paste) until it just begins to simmer. Whisk the egg yolks with the sugar and cornstarch and have ready a separate bowl with the butter, with a strainer placed over it. Slowly pour the hot cream into the egg mixture while whisking, then return the entire mixture back to the pot, constantly whisking over medium heat until it becomes glossy and thick, 2-3 minutes. Immediately pour this through the strainer over the butter, stirring until the butter has melted. Place a piece of plastic wrap directly over the surface of the cream filling, cool to room temperature and then chill until ready to fill.
5. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature before using.
6. To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the chilled cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. Chill the cake until ready to serve.
The cake can be stored refrigerated for up to 2 days.
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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 Recipe - How to Make a Boston Cream Pie
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How to Make The Most Amazing Boston Cream Pie | The Stay At Home Chef
Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze. It is sure to be a favorite!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
YELLOW CAKE:
• 1/2 cup salted butter, softened
• 1/2 cup vegetable oil
• 1½ cups sugar
• 1½ cups buttermilk, room temperature
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour
• 4 teaspoons of baking powder
• ½ teaspoon salt
PASTRY CREAM:
• 2 cups whole milk
• 1/4 cup + 1/3 cup granulated sugar (divided)
• 1 whole egg
• 2 egg yolks
• 1/4 cup cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract
GANACHE:
• 1 cup heavy cream
• 8 oz dark chocolate, roughly chopped
✅Instructions
00:00:25 - How to make a yellow cake
00:01:48 - How to make pastry cream
00:04:34 - How to make chocolate ganache
YELLOW CAKE:
1️⃣ Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:00:25 - In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.
3️⃣ 00:01:08 - Add in flour, baking powder, and salt, and mix until just combined.
4️⃣ 00:01:35 - Divide the batter among the two prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
5️⃣ Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
PASTRY CREAM:
1️⃣ 00:01:48 - In a large sauce pan, stir together milk and 1/4 cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and 1/3 cup sugar.
2️⃣ 00:02:29 - Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.
3️⃣ 00:02:55 - Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Cool completely in the refrigerator for at least 4 hours.
GANACHE:
00:04:34 - In a small sauce pan, bring heavy cream to a simmer over medium heat. Place your chopped chocolate into a small mixing bowl. Pour hot cream over chocolate and let stand 1 to 2 minutes. Stir with a rubber spatula until smooth.
ASSEMBLING CAKE:
1️⃣ 00:03:46 - Place a wire rack over a baking sheet. The baking sheet will be used to catch any drips from your ganache. Place a pre-cut cake circle onto the wire rack. Lay the bottom cake layer onto the cake circle.
2️⃣ 00:04:16 - Spread pastry cream over cake to create a filling. Top with remaining cake layer.
3️⃣ 00:05:10 - Carefully and slowly pour ganache over cake, letting drip down sides.
4️⃣ 00:05:15 - Transfer cake to the refrigerator and let cool until set, about 1 hour.
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Boston Cream Pie Part 2 #imperialsugar