Tuesday, December 22, 2009

Boston cream pie recipe?

I want to bake this dessert for my mother :)Boston cream pie recipe?
This is what i make for my nephew's birthday cake every year!





I bake a single layer 9'; round cake using the recipe from my old Betty Crocker cookbook. Then make a simple chocolate frosting for the top. Then I take the easy way out and just make up instant vanilla pudding for in the middle. I split the cake right at serving time so the pudding doesn't make the cake soggy. It also lets everyone have a little more pudding than they would get if I split the layer and plut the pudding in the whole thing.





BTW, my nephew also expects me to make this some other time during the year. Maybe I'll surprise and make one within the month. He and his girlfriend come for dinner every Sunday!





It's very nice of you to make for your mother. I'm sure she'll enjoy it.Boston cream pie recipe?
EASY BOSTON CREAM PIE





1 (2 layer size) pkg. yellow cake mix


1 pkg. instant vanilla pudding mix


1 (1 oz.) sq. unsweetened chocolate


1 tbsp. butter


1 c. sifted powdered sugar


1/2 tsp. vanilla


3-4 tsp. water





Prepare cake pans and mix following directions. Cool cake layers. Prepare pudding mix following directions for pudding. Let stand 10 minutes. Lay 1 cake layer on platter, bottom side up. Spread pudding over. Top with second cake, bottom side down. In a pan, stir chocolate and butter over low heat until melted. Remove from heat and stir in sugar and vanilla. Blend enough water into chocolate mixture so it will pour easily. Spread chocolate mixture over top cake layer. Chill.


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Boston Cream Pie


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





Pastry Cream Filling:


2 cups whole milk


1/2 vanilla bean, split lengthwise, seeds scraped out


6 egg yolks


1 cup granulated sugar


1/4 cup cornstarch


1 tablespoon unsalted butter





Ganache:


8 ounces semisweet chocolate


1 cup heavy cream, boiling





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.


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1 (9 inch) round yellow cake layer


1 cup cold milk


1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling


1 1/2 cups thawed COOL WHIP Whipped Topping


1 (1 ounce) square BAKER'S Unsweetened Baking Chocolate


1 tablespoon butter


3/4 cup powdered sugar


2 tablespoons cold milk





Cut cake horizontally into two even layers with serrated knife; set aside.


Pour 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Let stand 5 min. to thicken. Place bottom cake layer on serving plate. Spread with pudding mixture; top with the remaining cake layer.


Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add sugar and 2 Tbsp. milk; stir until well blended. Spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator
INGREDIENTS:


6 tablespoons butter, softened


2 tablespoons all-purpose flour


1 1/2 cups cake flour


2 teaspoons baking powder


1/4 teaspoon salt


3/4 cup white sugar


2 eggs


1 teaspoon vanilla extract


1/2 cup milk


1/2 cup light cream


1/2 cup milk


1/4 cup white sugar


1 pinch salt


4 teaspoons cornstarch


2 eggs


1/2 teaspoon vanilla extract


3 (1 ounce) squares semisweet chocolate


2 tablespoons butter


1/4 cup light cream


1/2 teaspoon vanilla extract


1/2 cup confectioners' sugar





DIRECTIONS:


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.
Make a yellow cake in two 9'; round cake pans and cool. Prepare a large package of vanilla pudding for pie recipe (that's just cutting down the amount of milk you use) and let chill very well. Take and cut each of the cake rounds carefully across horizontally to make four layers. Spread the chilled pudding thickly between the cake layers, ending with a cake layer. Cover and chill for about an hour or more. Melt about 1 cup chocolate morsels with 1/4 cup whipping cream or half and half in the microwave, stirring every 30 seconds until smooth. Let cool just a little until it begins to thicken and pour over top of chilled cake. Return to fridge and let chill completely.





I absolutely love this dessert! Your mom is VERY lucky!!
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