Boston Cream Donuts | Custard Donuts | Vanilla Custard Cream Donuts
Boston Cream Donuts | Custard Donuts | Vanilla Custard Cream Donuts
Boston Cream Donut is a delightful pastry that combines the best features of a donut and a custard-filled treat. This classic dessert features a ring-shaped yeast or cake donut that is deep-fried until golden brown, creating a crisp and slightly crunchy exterior. The donut is then filled with a luscious vanilla custard or pastry cream, adding a creamy and sweet contrast to the texture of the dough.
Boston Cream Donuts.
Ingredients for dough
Flour. 3-1/2 cups
Yeast. 1 sachet(11 gm).
Sugar. 3 Tbsp
Salt. 1 tsp
Powder milk . 3 Tbsp
Cooking oil. 1/4 cup
Warm water. 250 ml
Butter. 50 gm
Oil for frying.
Ingredients for Boston Cream.
Egg yolks. 2
Sugar. 4 Tbsp.
Vanilla essence. 1tsp
Milk. 200ml
Corn flour. 3 Tbsp.
#Homemadebostoncreamdonuts #bostoncreamdonuts #filleddoughnuts #vanillacreamfilleddonuts #softdoughnuts #doughnutsrecipe #custardfilleddonuts
#perfectdoughnutrecipe
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
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Mr. Food: Boston Cream Pie Poke Cake
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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.
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Easy Jell-O Cooked Chocolate Pudding Pie Directions
This is just a simple video following directions on the box of Jell-O Cooked Chocolate Pudding and Pie Filling with a link to my pastry recipe video. These puddings and pie filling boxes come in a variety of flavours - this one is chocolate.
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Baking with Tina Zaccardi: Boston Cream Pie
Award-winning baker Tina Zaccardi will be showing us how to make a special treat for Spring time -- Boston Cream Pie!
Pastry Cream:
1 Cup Whole Milk (240 ml)
3 Egg Yolks
1/3 Cup of Sugar (66 grams)
1/8 Teaspoon of Kosher Salt
2 Tablespoons of Corn Starch
1 Teaspoon of Vanilla Extract or Vanilla Bean Paste
1. Warm the milk and 1/4 cup of the sugar to a simmer in a saucepan.
2. Whisk together the egg yolks, corn starch and remaining 1/4 cup of sugar.
3. Gradually add the warm milk/sugar to the egg mixture. You are tempering the eggs by gradually adding the warm milk so that the eggs slowly come to the temperature of the milk.
4. Pour the mixture back into the saucepan and place the saucepan over medium heat. Whisking constantly, cook the mixture. It will begin to thicken. When you just begin to see large bubbles on the surface remove the pot from the heat.
5. Immediately pour the pastry cream through a mesh strainer. Stir in the vanilla extract or paste. Adding the vanilla off the heat and at the end of cooking will ensure that the vanilla doesn’t evaporate or cause the taste to weaken.
6. Place plastic wrap directly on the surface of the pastry cream and place in the refrigerator to cool. The pastry cream can be made the day before.
Chocolate Glaze:
3 Tablespoons of Water
3 Tablespoons of butter
1 Tablespoon of Light Corn Syrup
3 Tablespoons of Unsweetened Cocoa Powder
1 Cup of Powdered Sugar
1 Tsp Vanilla Extract
1. In a small saucepan place the water, butter and corn syrup and heat until the butter is melted.
2. Remove the pan from the heat and whisk in the cocoa powder until smooth.
3. Whisk in the powdered sugar until smooth.
4. Whisk in the vanilla.
5. Set aside an allow the glaze to cool and thicken,
Hot Milk Sponge Cake:
120 grams of All Purpose Flour
1 ¼ Teaspoons of Baking Powder
¼ Teaspoon of Salt
2 Large Whole Eggs
170 Grams of Granulated Sugar
1 Teaspoon of Vanilla Extract
120 ml Whole Milk
5 Tablespoons of Unsalted Butter
1 Cup Toasted Slivered Almonds
1. Butter and flour 2 6” cake pan (See note). Line the bottoms with parchment paper.
2. Preheat oven to 350° F.
3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
4. Combine the milk and butter in a microwave safe container and heat until the butter is melted and the mixture is between 150° and 160° F.
5. In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer, beat together the eggs and sugar for about 3-4 minutes on high. The mixture should be light in color and doubled in volume.
6. Mix in the vanilla extract.
7. Gradually add the dry ingredients with the mixer on medium until incorporated. Scrape the bowl to ensure that everything is incorporated.
8. Gradually add the milk/butter with the mixture on low until incorporated.
9. Remove the bowl from the mixer and give it a few stirs with a rubber spatula to make sure that everything is evenly mixed.
10. Divide the batter evenly amongst the 2 pans.
11. Bake for about 25 minutes or until golden brown and the tops springs back when pressed.
12. Place the cake pans on a wire rack to cool for 10 minutes.
13. Run a knife around the sides and invert the cake onto a rack. Peel off the parchment and turn the cakes right side up to cool completely.
Note: If you do not have 6” cake pans you can bake this cake in 1 8” pan for about 30 minutes. You will need to cut the layer in half and the cake will be
shorter in height.