CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
BOSTON CREME POKE CAKE RECIPE
Boston creme poke cake recipe is so decadent and full of flavor. Make this easy cake in minutes with only a few ingredients for a delicious dessert.
Provided by Desserts on a Dime
Categories Dessert
Time 2h40m
Number Of Ingredients 5
Steps:
- Make cake mix according to directions and bake in a well-greased 9 x13 pan.
- When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
- You want the holes to be fairly big so that the pudding has plenty of room to get down in there.
- Be sure to poke right down to the bottom of the cake.
- In a bowl, prepare pudding.
- Whisk together instant pudding mix with 4 cups milk.
- Whisk for about a minute until most of the lumps are gone.
- Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
- Spread it all out and using the back of the spoon, gently push pudding down into the holes.
- Put the cake into the fridge to set and cool (about 2 hours).
- Remove the lid and foil covering from the tub of chocolate frosting.
- Pop it in the microwave for about 10-15 seconds.
- Stir with a spoon.
- It should still be a little thick but pourable - not bubbly hot.
- Pour chocolate frosting on top of pudding.
- Spread frosting evenly over cake starting in the center then spreading it towards the sides.
- Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 4 g, Fat 20 g, SaturatedFat 14 g, Cholesterol 8 mg, Sodium 484 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving
EASY BOSTON CREAM CAKE
Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.
Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY CREAM CAKE
"I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."-Agnes DeLeon, Melrose, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 150mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY CREAM CAKE
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
- Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g
SERENA BAKES SIMPLY FROM SCRATCH
A light yellow sponge cake filled with vanilla pastry cream and covered in chocolate ganache. Boston Cream Pie is an stunning dessert worthy of any occasion from Serena Bakes Simply From Scratch.
Provided by Serena Bakes Simply From Scratch
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Butter 2 (8") round pans, line bottoms with parchment paper, and butter pan/parchment paper. Set aside.
- Cream together cold butter and sugar, until light and creamy.
- Add eggs and egg yolk 1 at a time beating well between each addition. Scrapes side of bowl as needed.
- Stir in vanilla.
- Mix in baking powder, and salt.
- Add all of the flour and hot milk. Stir just until combined being careful not to over mix.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until a toothpick inserted in center of cake comes out clean.
- Allow cakes to cool for 10 minutes before inverting onto a cooling rack to finish cooling. Allow cake to cool completely. Cake can be covered and stored overnight.
- In a medium sized saucepan whisk together flour and sugar, until well combined. Slowly stir in milk while whisking to prevent lumps.
- Cook over medium heat until bubbling, and thickened. Remove from heat to prevent burning.
- Whisk 1 cup of the flour/milk mixture into egg yolks 1/4 cup at a time mixing well to temper eggs. Whisk egg yolk mixture back into pan, and return to a simmer. Cook an additional 2-3 minutes until thickened while whisking.
- Remove from heat. Stir in vanilla, and butter. Mix until well combined. Allow to cool for 15 minutes.
- In a small saucepan combine heavy whipping cream, coffee, and corn syrup. Stir until combined, and bring to a simmer. Remove from heat.
- Stir in chocolate chips, and salt. Mix until smooth.
- Allow to cool for 15-20 minutes before using.
- Trim rounded top off cake, and remove parchment paper off bottom.
- Place 1 cake bottom side down on a cake stand. Cover with vanilla pastry cream, and place remaining cake layer cut side down over pastry cream.
- Cover with chocolate ganache allowing ganache to run down sides of cake.
- Refrigerate until ready to serve. Allow cake to come to room temperature 30 minutes before serving.
Nutrition Facts :
NEAPOLITAN BOSTON CREAM PIE
I like to start my Boston cream pie with an airy sponge cake that stays tender even when refrigerated. My spin on this classic dessert gets an extra layer of flavor with a bright strawberry cream filling and a topping of freshly sliced strawberries.
Provided by Dan Langan
Categories dessert
Time 5h50m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the cake: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottoms only of two 8-inch round pans with butter or shortening and line with parchment paper.
- Sift the flour into a medium bowl and set aside. Stir together the milk, oil, melted butter, vanilla and water in a large measuring cup. Set aside. Measure the sugar into a small bowl.
- Whip the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy, about 1 minute. Sprinkle in about half of the sugar, then whip on high speed until soft/medium peaks form and they are the consistency of marshmallow crème. Transfer the meringue to a medium bowl and set aside.
- Put the egg yolks, remaining sugar, baking powder and salt in the same stand mixer bowl and mix on high speed until lightened in color and fluffy, 2 minutes. Reduce the speed to low and stir in about half of the milk until combined, then stir in half of the flour. Repeat with the remaining milk and flour. Remove the bowl from the mixer and fold in the meringue in two parts with a rubber spatula.
- Divide the batter evenly between the prepared pans and smooth the top. Bake side-by-side until toothpicks inserted into the centers come out clean, 19 to 23 minutes. Cool in the pans, wrapping the warm cakes in plastic wrap after 30 minutes. Cool completely and then chill before assembling.
- For the strawberry pudding: Whisk the sugar, cornstarch, salt and lemon zest in a medium pot. Whisk in the milk, jam and butter. The jam will remain in clumps but will dissolve as the mixture heats. Cook over medium heat, whisking occasionally, while bringing to a boil. Allow the mixture to boil while whisking constantly for 10 to 20 seconds. Remove the pot from the heat and stir in the vanilla. Strain through a fine-mesh sieve into a medium bowl, then place plastic wrap directly on the surface of the pudding. Refrigerate until cold and set, about 5 hours or overnight.
- For the ganache: Place the cream, chocolate chips, butter and salt in a small microwave-safe bowl and microwave in 15 second increments, stirring well after each, until melted, 45 seconds to 1 minute total. Stir until the ganache is smooth and has the consistency of thin yogurt.
- To assemble, place 1 chilled cake layer on a serving platter. Stir the pudding to smooth it out and then mound it in the center of the cake layer. Use a spoon or spatula to spread the pudding towards the edge of the cake, leaving about a 1/4-inch border. Place the second cake layer on top, flat baked side up.
- Pour the warm ganache into the center of the cake and use a spoon or spatula to spread it toward the edge, allowing it to drip slightly down the sides of the cake.
- Top with a ring of the strawberries before serving.
- To store the pie, cover and refrigerate for up to 2 days.
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