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
Betty's Boston Cream Parfait -- Mother's Day
Betty demonstrates how to make a Boston Cream Parfait. This is a gorgeous and delicious dessert for your Mother's Day table.
Boston Cream Parfait
1 large box instant vanilla pudding and pie filling mix
3 cups milk
½ cup chocolate syrup (You may use bottled or canned chocolate syrup or use the recipe “Betty's 1-2-3 Chocolate Fudge Syrup” from Betty's Kitchen.)
sweetened whipped cream or Cool Whip topping
candied cherries, for garnish
Prepare the vanilla pudding according to the directions on the package. Spoon desired amount of pudding into sherbet glass. Top with a spoonful of chocolate syrup. Place desired amount of sweetened whipped cream on top of chocolate syrup. Place another layer of vanilla pudding, then top with sweetened whipped cream and a candied cherry. Serve immediately. Enjoy! --Betty :)
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Pepperidge Farm Puff Pastry Boston Cream Puffs Recipe
Pepperidge Farm Puff Pastry Boston Cream Puffs Recipe. Everyone will love these mini bite-sized versions of a classic favorite dessert! You’ll want to watch as the rounds of Puff Pastry rise like magic as they bake. Then split into two and fill with a delectable vanilla pudding mixture. Drizzle with melted chocolate for the ultimate indulgence. As our friends in Boston would say, they’re wicked good!
Recipe:
Peach Melba Recipe - Vanilla Poached Peaches with Fresh Raspberry Sauce on Ice Cream
Learn how to make a Peach Melba Recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this Peach Melba Recipe!
Boston Cream Pie Recipe - Boston Cream Cake
Boston Cream Pie - (Boston Cream Cake) - a classic combination that everybody enjoy. Despite its name, it is actually a cake, a two-layer yellow cake filled with a thick layer of pastry cream and topped with a layer of chocolate.
To print the recipe check the full recipe on my blog:
#bostoncreampie #bostoncreamcake
Ingredients
Makes about 8 servings
Sponge Cake
1 1/2 cups (190g) all purpose flour
1/4 ts p (2g) salt
1 1/2 tsp (6g) baking powder
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) sugar
2 large eggs
1 tsp (5g) vanilla extract
1/2 cup (120ml) milk
Pastry Cream
1 1/2 cup (360 ml) milk
1/4 tsp (2g) salt
2 large egg yolks
1/4 cup (50g) sugar
3 tbsp (24g) cornstarch
1 tbsp (8g) flour
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
Chocolate Ganache
3.5 oz (100g) semi-sweet chocolate, chopped
1/4 cup (60g) cream
1. Prepare the pastry cream. Whisk the egg yolks with sugar and salt until slightly pale.
2. Incorporate the cornstarch and flour with ¼ cup (60ml)milk . Pour the rest of 1 ¼ cup (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
3. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let it cool at room temperature and then refrigerate until ready to use.
4. Prepare the sponge cake. Preheat oven to 350F (180C). Grease with butter and line with parchment paper a 8 inch (20cm) round cake pan.
5. In a medium bowl whisk flour, baking powder and salt. Set aside until ready to use.
6. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
7. Gradually add flour mixture while alternating with milk.
8. Pour the batter evenly into the prepared pan.
9. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
10. Let pan cool on a cooling rack for 10 minutes.
11. Remove the cake from the pan and let it cool completely.
12. Assemble the cake. Divide cake in two and place one layer onto a serving plate. Spread evenly with pastry cream leaving about 1/2 inch (1cm) border.
13. Place the other layer of cake on top.
14. Prepare the chocolate ganache. Place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute then stir until smooth.
15. Using an offset spatula spread the ganache over the top and edges of the cake.
16. Let it set for 15 minutes then serve.
17. Store any leftovers in the refrigerator.
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Boston Cream Pie and Cake Decorating with Kendell Linn and Paul Fischer
Kendell makes his version of Boston Cream Pie and Paul teaches us how to decorate a cake using Chocolate work.
Here are the recipes! Enjoy!
Boston Cream Pie - cake recipe:
3 cups flour
2 cups sugar
1/3 cup cocoa
2 tsp soda
1 tsp salt
2 T vinegar
3/4 cup oil (or applesauce)
1 tsp vanilla
2 cups cold water
Mix the dry ingredients together first and then mix in the wet - do not over mix.
Place batter in cake pans and bake in a 350 degree oven for 35 minutes or until clean with a toothpick
Cake filling:
1 cup cream
1 cup milk
1 pkg instant jello pudding
Beat these all together until stiff and set aside until cakes are cooled
Glaze:
2 cups powdered sugar
1/2 tsp vanilla
2 to 3 T of milk or water
1 T corn syrup
Mix together and pour on top of the cake and let drip over the edges.
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Chocolate Lattice Frosting:
2- 8 oz pkgs of cream cheese (room temperature)
1/4 lb butter ( temperature)
2-3 T of heavy whipping cream
2 cups powdered sugar
1 tsp vanilla
1 tsp cloves (optional)
Whip ingredients with a mixer until smooth and spreadable and frost cake and
refrigerate for at least 15 min.
Chocatate Latice:
1-2 cups semi-sweet - melt in the microwave in 30 second increments and stir until all chocolate is melted.
Or place the chocolate in a double boiler on the stovetop until smooth.
- Measure the height and circumference of your cake and cut wax paper to fit
- Put melted chocolate in a piping bag (or cut tip off of a plastic bag)
- Make your desired design on the wax paper with your chocolate in the piping bag.
- Add candies, nuts etc. on the chocolate lattice (optional) and let the chocolate firm up so that you can place around
the cake.
Berry Pie with Lattice Top Recipe
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
Pastry Dough
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling
4-5 cups (600-700g) berries - I've used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
Glaze
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
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