Boston Cream Pie recipe?

does anybody have recipe for this dessertBoston Cream Pie recipe?
Pastry Cream:





1/4 cup (50 grams) granulated white sugar





3 large egg yolks





1/8 cup (20 grams) all-purpose flour





Scant 3 tablespoons (20 grams) cornstarch





1 1/4 cups (300 ml) milk





1 teaspoon vanilla extract





Sponge Cake:





5 large eggs





3/4 cup (150 grams) granulated white sugar, divided





1/2 teaspoon pure vanilla extract





1/2 cup (60 grams) plain cake flour (not self-rising)





1/4 cup (35 grams) all purpose flour





1 teaspoon baking powder





1/4 teaspoon salt





3 tablespoons milk





2 tablespoons (28 grams) unsalted butter





1/8 teaspoon cream of tartar





Chocolate Glaze:





4 ounces (120 grams) semisweet chocolate, chopped





1/2 cup (120 ml) heavy whipping cream





1 teaspoon unsalted butter











Read more: http://www.joyofbaking.com/BostonCreamPie.html#ixzz0NLI2mW6TBoston Cream Pie recipe?
Ingredients:


1/3 c. shortening


3/4 c. sugar


2 eggs


1 c. self-rising flour


1 tsp. baking powder


1/4 c. milk


1/2 tsp. butter flavoring


1/2 tsp. vanilla extract


Cream Filling:


1/4 c. sugar


1/4 c. cornstarch


1/4 tsp. salt


2 c. milk


4 egg yolks, slightly beaten


1/2 tsp. vanilla extract


Chocolate Glaze:


2 Tbsp. butter or margarine


1 c. sifted powdered sugar


2 Tbsp. boiling water


1 (1 oz.) sq. unsweetened


chocolate (substitute


Hershey's cocoa, 3 Tbsp.


cocoa and 1 Tbsp. oil)





Directions:


Boston Cream Pie: Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into greased and floured 9-inch round cake pan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely. Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze over cake.





Cream Filling: Combine sugar, cornstarch and salt in a heavy saucepan. Gradually add milk; stir with a wire whisk until well blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute). Remove from heat. Gradually stir 1/4 mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to medium heat and bring to a boil, stirring constantly. Boil 1 minute, stirring constantly, until thickened and smooth. Stir in vanilla. Cool. Yields about 2 1/2 cups.





Chocolate Glaze: Combine butter and chocolate in top of double boiler;bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool slightly. Add sugar and water. Beat until smooth. Yields about 1 cup
Boston Cream Pie: http://www.recipe4living.com/recipes/bos…
here it is: http://www.cooks.com/rec/search/0,1-0,bo…





hope I helped:)
Here you go.





http://www.joyofbaking.com/BostonCreamPi…
http://search.yahoo.com/search?p=Boston+…
Come to my boyfriends hotel room- we're at the Boston Marriot- He will show you.
Great one right here:


http://www.urbandictionary.com/define.ph…
Just google or yahoo it
you disgust me
pies.. bostons.. and creams..
check out this great website - http://www.realsimple.com/