Boston Cream Pie Pastry Cream And Chocolate Icing Recipes

BOSTON CREAM PIE WITH CHOCOLATE GLAZE

Steps:

• Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

BOSTON CREAM PIE RECIPE

Steps:

• Serve and enjoy.

BOSTON CREAM PIE RECIPE

Steps:

• In a medium size saucepan over medium heat, add half-and-half. Heat just until simmering.
• While that is warming up, whisk the egg yolks, sugar, and salt in a bowl until smooth. Add the flour to the egg mixture and whisk until fully incorporated. Remove the half-and-half from heat and while whisking, slowly add 1/2 cup of the warm half and half to the yolk mixture to temper. While whisking constantly, return the tempered yolk mixture to the remaining half-and-half in the saucepan.
• Turn the heat to medium and cook, whisking continuously, until the mixture becomes slightly thickened (about 1-2 minutes). Reduce heat to low-medium and simmer, while whisking constantly, for 8 minutes.
• After 8 minutes, increase the heat to medium, whisking constantly, until a rolling bowl (bubbles on the surface), for 1-2 minutes.
• Remove from heat, whisk in cold butter cubes and vanilla extract until melted and fully blended.
• Top with plastic wrap (press it on the surface) and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 325 degrees F. Grease two 9-inch cake pans and line with parchment paper. Spray with baking spray.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a small saucepan over low heat, add milk and butter, and cook until butter is melted. Remove from heat and add in the vaniklla extract. Set aside.
• In a large mixing bowl (stand mixer), using the whisk attachment, beat egg whites with sugar until light and airy (about 5 minutes). Add the hot milk mixture and whisk by hand until fully incorporated. Add in the dry ingredients, mixing by hand until blended.
• Working quickly, divide batter into the two prepared pans. Smooth the top with a spatula. Bake for 20-22 minutes, until tops are lightly browned and a toothpick inserted in the center comes out clean.
• Transfer cakes to cooling rack and allow to cool completely IN THE PANS (about 2 hours).
• Run a knife around the edges, and invert cakes onto cooling rack once cooled. Remove parchment paper and carefully turn the cakes right side up.
• In a small saucepan over medium heat, combine cream and corn sryup.
• Allow to simmer, then remove from heat. Add chocolate and let sit for 5 minutes. Whisk until smooth.
• To assemble. Place 1 cake layer on cake platter. Whisk the cold pastry cream gently, then spoon onto center of cake. Using a spatula, spread evenly to the edges.
• Place the second cake layer over the pastry cream (bottom side up). Press lightly.
• Pour glaze onto center of top layer of cake. Let the excess drip down the edges.
• Serve and enjoy!

BOSTON CREAM PIE

Steps:

• To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 3. Cook, stirring continuously, over medium heat until mixture begins to thicken and bubble.
• 4. Simmer for 1-2 minutes, then remove from heat. Be careful not to boil the mixture, you want to just simmer it a bit.
• 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly.
• . Place everything back in the pan and the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. Don't boil for longer than 2 minutes, or you can overcook it and it'll actually break down, rather than get thicker.
• . Remove from heat and add the butter and vanilla extract. Stir until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn't get a film on top and set in the fridge to cool completely. 8.
• To make the cake layers, prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 9. C
• mbine the flour, baking powder and salt in a medium sized bowl and set aside. 10.
• dd the butter, sugar and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 11.
• dd the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 12.
• dd half of the dry ingredients to the batter and mix until mostly combined. 13.
• dd the milk and mix until well combined. The batter will look a little curdled, but that's ok. 14. Ad
• the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 15. Di
• ide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 16. Re
• ove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 17. To
• put the cake together, use a large serrated knife to remove any domes from the tops of the cakes so they are flat. 18. Pl
• ce first cake layer on a serving platter, then top with the pastry cream. If needed, give the pastry cream a good stir with a whisk to smooth it out before adding it to the cake 19. Ad
• the second cake layer to the top of the cake. 20. To
• make the chocolate ganache, add the chocolate chips and corn syrup to a medium bowl. 21. He
• t the heavy whipping cream just until it begins to boil, then pour over the chocolate chips and corn syrup. Allow to sit for 1-2 minutes, then whisk until smooth. 22. Po
• r the chocolate on top of the cake, in the center, then spread out towards the edges, letting some of the chocolate drip down the sides. 23. Re
• rigerate cake until ready to serve. Cake is best if eaten within 2-3 days and well covered.