Boston Cream Pie I Recipes

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BOSTON CREAM PIE II



Boston Cream Pie II image

Yellow cake filled with custard and topped with chocolate icing--yummy!

Provided by JBS BOX

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 19

1 ¼ cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup shortening
1 egg
1 teaspoon vanilla extract
⅓ cup white sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 ½ cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
  • Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
  • To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
  • To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
  • To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 47.3 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 5.7 g, Sodium 230.2 mg, Sugar 34.4 g

WICKED GOOD BOSTON CREAM PIE



Wicked Good Boston Cream Pie image

This recipe is from "Cooks Illustrated" and, though time-consuming, sounds delicious. I am posting it for future use. Chill the assembled cake for at least 3 hours to make it easy to cut and serve. Note: Prep and Cooking times do not include chilling times.

Provided by Maureen in MA

Categories     Dessert

Time 50m

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 18

2 cups half-and-half
6 large egg yolks
1/2 cup sugar
1 pinch table salt
1/4 cup unbleached all-purpose flour
4 tablespoons cold unsalted butter, cut into four pieces
1 1/2 teaspoons vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
3/4 cup whole milk
6 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped fine

Steps:

  • For the Pastry Cream:.
  • 1. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
  • 2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
  • 3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
  • For the Cake:.
  • 1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
  • 2. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
  • 3. Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
  • 4. Transfer cakes to wire rack and cool -completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes.
  • To Assemble:.
  • 1. Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.
  • For the Glaze:.
  • 1. Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
  • 2. Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.

Nutrition Facts : Calories 652.6, Fat 33, SaturatedFat 19.1, Cholesterol 291.3, Sodium 380.4, Carbohydrate 80.2, Fiber 0.7, Sugar 53.1, Protein 10.2

BOSTON CREAM PIE



Boston Cream Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 3h45m

Yield 8 servings

Number Of Ingredients 17

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 large egg plus 3 egg yolks, at room temperature
2 cups whole milk
1 teaspoon vanilla extract
Nonstick cooking spray, for spraying the pan
1/4 cup (1/2 stick) salted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 1/2 cups (12 ounces) semisweet chocolate chips

Steps:

  • For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
  • Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  • For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
  • To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

BOSTON CREAM FILLING



Boston Cream Filling image

Make and share this Boston Cream Filling recipe from Food.com.

Provided by Momma2Seth

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla

Steps:

  • Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
  • You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.

Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1

BOSTON CREAM PIE



Boston Cream Pie image

Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 19

2 eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Steps:

  • Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  • In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  • Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
  • In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  • Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
  • In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  • To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
  • Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g

BOSTON CREAM PIE



Boston Cream Pie image

Provided by Food Network

Categories     dessert

Time 2h55m

Number Of Ingredients 20

1 cup heavy cream, boiling
1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
8 ounces semisweet chocolate

Steps:

  • Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
  • In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
  • Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
  • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
  • Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
  • To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

BOSTON CREAM PIE I



Boston Cream Pie I image

A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.

Provided by Nancy D.

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 12

Number Of Ingredients 21

6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 ½ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
½ cup light cream
½ cup milk
¼ cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
½ teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
¼ cup light cream
½ teaspoon vanilla extract
½ cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
  • In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
  • To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
  • In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
  • To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
  • To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g

BOSTON CREAM PIE (A SCRATCH LAYER CAKE)



Boston Cream Pie (A Scratch Layer Cake) image

Moist Boston Cream Pie recipe! This delicious homemade cake consists of vanilla cake layers, pastry cream filling, and a rich ganache glaze!

Provided by @MakeItYours

Number Of Ingredients 18

1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
2 cups (400g) sugar
4 large eggs
3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 1/4 cups (296g) buttermilk - if you do not have buttermilk, see substitution below
1/4 cup (54g) vegetable oil
1 Tablespoon (12g) vanilla extract
4 large egg yolks, (save the whites for another recipe)
3/4 cup (150g) sugar
1/4 teaspoon (1g) salt
4 Tablespoons (32g) cornstarch
2 teaspoons (4g) vanilla
2 cups (484g) milk ( I used whole milk)
6 oz semisweet chocolate (this is 1 cup or 171g) We used Ghirardelli mini chips
6 oz heavy cream (this is 3/4 cup or 171g)

Steps:

  • Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk, oil and vanilla. Set aside..
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
  • Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
  • Do not mix above medium speed or over mix the cake batter.
  • Divide the batter between three prepared 8 inch cake pans
  • Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes in the pans on a wire rack before turning out.
  • In a medium size bowl, whisk the egg yolks and set aside. In a medium size saucepan, combine the sugar, cornstarch and salt, blend together. Gradually stir in the 2 cups of milk. Cook over medium heat, stirring constantly to dissolve the sugar.
  • Bring the mixture to a simmer. Remove the saucepan from the heat. Spoon 1/4 to 1/2 cup of the hot mixture into the bowl holding the egg yolks, stir constantly.
  • You are tempering the eggs so you will not have scrambled eggs when you pour them into the simmering saucepan. Pour this into the saucepan, whisk constantly until the mixture begins to thicken. When it begins to thicken, remove from the heat and add the 2 teaspoons of vanilla. Remember the filling will thicken even more as it cools.
  • Pour into a heat proof bowl or small casserole dish (for faster cooling) and let cool a bit then cover with plastic wrap, pressing wrap against the filling to prevent a skin form forming. Refrigerate until the cream is throughly cold before using.
  • Place your chocolate into a microwave safe bowl.
  • Pour heavy cream over the chocolate and place in the microwave for 30 seconds. (times may vary)
  • Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
  • * If your chocolate hasn't melted after the 1 minute recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
  • The ganache will cool thicken as it cools. Cool for about 15 minutes or until the ganache has thickened to the desired consistency. It should not be hot when applying to the cake. You can speed up the cooling process by pouring it into an elongated glass casserole dish.
  • If the ganache becomes too thick to work with, just microwave for a few seconds at a time until it returns to desired consistency.
  • Place the first cake layer on the cake plate or pedestal. Spread with pastry cream filling. Keep in mind when applying the filling that we will also be using a very thin layer of the pastry cream for the outside of the cake as well.
  • Add the second vanilla cake layer and spread with more pastry cream. Top with the third cake layer and use the remaining pastry cream to apply a very thin, transparent layer to the outside of the cake. The cake will have a "naked" look to it, but the layers will be sealed by the cream to protect it from drying out.
  • Top the cake with ganache. I spooned on the ganache and spread around the top of the cake, and used my small offset spatula to gently push some of the excess over the edge here and there. It's difficult to predict how the ganache will fall with this method, but I do like the look! My cake was chilled at the time that I applied the ganache.
  • *This cake should be refrigerated until an hour or so before serving.

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1.5/5 (42)


HISTORY AND RECIPE FOR THE ICONIC BOSTON CREAM PIE
2021-10-15 The Boston Cream Pie is a timeless, culinary creation dating back to 1856, invented by Monsieur Sanzian, a French pastry chef hired in 1855 by the former Parker House (now the Omni Parker House). Executive chef Joseph Ribas, who has been with the hotel for 27 years, says Sanzian invented it “because he was topping an English cream cake with ...
From downtonabbeycooks.com
5/5 (1)
Servings 8
Cuisine American
Category Dessert


BOSTON CREAM PIE + VIDEO (TIPS, TRICKS, MAKE AHEAD ...
2021-11-19 This Boston Cream Pie recipe is easy to make with my tips and tricks, step-by-step photos, and video tutorial. I’ve also included make ahead instructions for a stress-free win! Servings: 8-10 servings. Prep Time: 5 hours. Cook Time: 25 minutes. Print Recipe Pin Recipe. Ingredients. PASTRY CREAM: 1 cup heavy cream; 1 cup milk, divided; ½ cup granulated …
From carlsbadcravings.com
Reviews 2


BOSTON CREAM PIE DONUT - ALL INFORMATION ABOUT HEALTHY ...
Boston Cream Pie Recipe - BettyCrocker.com best www.bettycrocker.com. Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing.Master this classic cake—the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan—and you'll always have a showstopping dessert for …
From therecipes.info


BOSTON CREAM PIE CAKE - MORE.CTV.CA
For the Cake. Preheat the oven to 325 °F. Grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess. Sift the sugar, cake and 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 ...
From more.ctv.ca


BOSTON CREAM PIE | RECIPES - BAREFOOT CONTESSA
Boston Cream Pie from Barefoot Contessa. Preheat the oven to 325 degrees. Butter two 9-inch round baking pans, line them with parchment paper, butter and flour the pans, and tap out the excess flour. Set aside. For the cake, scald the milk and butter in a small saucepan over medium heat (see note).…
From barefootcontessa.com


BOSTON CREAM PIE I RECIPES - EASY RECIPES
Boston Cream Pie Recipe. Cover the bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a bowl whisk together the flours, baking powder, and salt. Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm. 1/2 tsp. salt. 1 1/2 C. whole milk. 4 …
From recipegoulash.com


BOSTON CREAM PIE CAKE - ERREN'S KITCHEN
2022-02-04 A Boston Cream Pie is a version of the early American Pudding Cake Pie, served at the Parker House Hotel in Boston (now the Omni Parker House Hotel). Originally created by a French pastry chef Sanzian for the opening of the hotel.
From errenskitchen.com


BOSTON CREAM PIE (A SCRATCH LAYER CAKE) | MY CAKE SCHOOL
2022-02-02 Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside. In another bowl, add the buttermilk, oil and vanilla.
From mycakeschool.com


BOSTON CREAM PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Get Boston Cream Pie Recipe from Food Network
From carrot.recipes.does-it.net


BOSTON CREAM PIE - CANADIAN LIVING
2011-01-18 Pastry Cream: In bowl, whisk together egg yolks, sugar and cornstarch. In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk half into egg mixture. Whisk back into pan; bring to boil over medium-high heat, whisking constantly. Cook, whisking, until bubbling and thickened, 2 to 3 minutes.
From canadianliving.com


BOSTON CREAM PIE #3 RECIPE - BAKERRECIPES.COM
2009-03-22 The best delicious Boston Cream Pie #3 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Boston Cream Pie #3 recipe today! Hello my friends, this Boston Cream Pie #3 recipe will not disappoint, I promise! Made with simple ingredients, our Boston Cream Pie #3 is amazingly delicious, and addictive, everyone …
From bakerrecipes.com


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