How To make Boston Cream Pie with Fresh Raspberries
WHITE CHOC. PAStrY CREAM:
2 c Milk 1/4 c Cornstarch
1 Vanilla bean, split 6 lg Egg yolks
-lengthwise 6 oz White chocolate, finely 3/4 c Plus 1 tablespoon granulated -chopped
-sugar 2 tb Unsalted butter
GENOISE CAKE:
7 lg Eggs 1 1/2 c All-purpose flour
7 lg Egg yolks 7 tb Unsalted butter, melted
1 c Granulated sugar
GANACHE:
3/4 c Heavy cream 1 lb Semisweet chocolate,
finely 3 tb Water -chopped
PAStrY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance. GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with
parchment or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack. GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth. ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you're ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you're ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries. Reprinted from the Godiva Chocolate website: http://www.godiva.com -----
How To make Boston Cream Pie with Fresh Raspberries's Videos
Mango & Coconut Boston Cream Pie | In The Kitchen With Chetna Makan
Chetna Makan's take on Boston Cream Pie is truly something special. Her version is a light coconut sponge cake, filled with a creamy mango custard, and topped with a smooth chocolate ganache. Follow along to get Chetna's tips for making this cake (which isn't a pie at all) at home. And while the cake is baking, don't miss Chetna's visit with Fany Gerson at Fan Fan Doughnuts in Brooklyn!
GET THE RECIPE ???? ►►
Subscribe to Chetna's Channel! @Food with Chetna and order her new book, Chetna's latest book Chetna's Easy Baking:
PREP TIME: 2 hours 40 minutes
COOK TIME: 10 minutes
MAKES: 1 (8-inch) cake
INGREDIENTS
Cake
70 grams unsalted butter, cut into cubes, plus more for greasing the pan
150 milliliters coconut milk
2 large eggs
160 grams granulated sugar
150 grams all-purpose flour
6 grams (1 1/2 teaspoons) baking powder
Table salt
13 grams (2 tablespoon) desiccated/shredded unsweetened coconut
5 grams (1 teaspoon) vanilla extract
Filling & Assembly
200 milliliters whole milk
90 grams mango puree, divided
3 large egg yolks
75 grams granulated sugar
Table salt
5 grams (1 teaspoon) vanilla extract
20 grams cornstarch
250 grams heavy cream, divided
50 grams 70% bittersweet dark chocolate, roughly chopped
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Food52 x Dansk Købenstyle Butter Warmer:
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Mason Cash In The Forest Mixing Bowl Set:
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Raspberry Mousse Pie
Creamy, airy mousse is pretty in pink and perfect for summer parties, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.
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Easy Boston Cream Trifle
Easy recipe for making a Boston Cream Trifle using pound cake, vanilla custard, chocolate ganache and whipped cream.
RECIPE LINK:
Boston Cream Parfaits
Learn how to make these delicious Boston cream parfaits with homemade chocolate ganache! Like mini single serving Boston cream pies! These are super easy to make and will surely be a hit for you and your family!
To watch the Strawberry Shortcake Parfaits I referenced in this video, click here:
What you'll need:
for the ganache:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
1/2 tsp vanilla extract
In a small bowl, heat the cream in the microwave for about a minute until bubbling. Add in the chocolate chips and stir until the chocolate is melted. Add in the vanilla and let cool for 15 minutes before using.
For the parfaits:
pound cake
instant vanilla pudding made as pie filling per directions on box
1 recipe ganache
whipped cream
8oz glass jam or jelly jars
You can store these already made, covered, in the refrigerator for up to 3 days before serving. Any longer and the pound cake starts to wick moisture from the pudding. Enjoy!
Boston Cream Pie
Jello cook and serve vanilla pudding.....cook and set aside....cool
Cake: 2 eggs, 1 cup oil, 1 3/4 cups half and half, 1 tsp vanilla, 2 tsp Baking soda, 1 tsp baking powder, 2 cups sugar, 2 cups flour, batter will be like thick hand cream......pour into 2 cake pans...bake at 350 degrees for 30-35 minutes....set aside.....when cooled , put together...frost with bakers chocolate, butter, confection sugar, half and half.....
Boston Cream Pie???????? #bostoncreampie #cookingwithkurt #vanillacustard #chocolate #shorts #yellowcake