Can anyone tell me the Recipe for Boston Cream Pie?

Hi''





i am wondering can you please share me a recipe, for Boston Cream Pie. because i can't find any, in the Bakeries or even the Grocery Store. so please teach me how to make Boston Cream Pie before the Holidays comes. so this way i will learn how to make it without being left out in the dark





Please Help


Thank youCan anyone tell me the Recipe for Boston Cream Pie?
Boston Cream Pie Recipe (From Joyofbaking.com)





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





Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.





Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)





Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.





Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.





Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.





While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).





Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.





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.





In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.





In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.





Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.





Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.





When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.





To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refCan anyone tell me the Recipe for Boston Cream Pie?
Boston Cream Pie








CAKE


1 陆 cups cake flour


1 cup sugar


1 陆 teaspoons baking powder


陆 teaspoon salt


戮 cup milk


鈪?cup shortening, softened


1 egg


1 teaspoon vanilla


FILLING


鈪?cup sugar


2 tablespoons cornstarch


鈪?teaspoon salt


1 陆 cups milk


2 egg yolks, slightly beaten


2 teaspoons vanilla


CHOCOLATE GLAZE


2 ounces unsweetened chocolate


3 tablespoons butter


1 cup powdered sugar


戮 teaspoon vanilla


2 tablespoons hot water, approximate








Cake: Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake


pan. Measure all ingredients into a large mixing bowl. Blend 1/2 minute on


low speed, scraping bowl constantly. Beat 3 minutes at high speed,


scraping bowl, occassionally. Pour into prepared pan. Bake 35 to 40


minutes, or until toothpick inserted center comes out clean.





Filling: Blend cornstarch, salt and sugar together in saucepan. Combine


milk and egg yolks; gradually stir into sugar mixture. Cook over medium


heat, stirring constantly, until mixture thickens and boils. Boil and stir


1 minute. Remove from heat; stir in vanilla. Cool.





Glaze: Melt chocolate and butter over low heat. Remove from heat; stir in


powdered sugar and vanilla. Mix in about 2 tablespoons hot water, 1


teaspoon at a time, until glaze is of proper consistency.





Making the dessert: Slice cake in half. Fill with cream filling and spread


glaze over top of cake. Serves 8.





Categories:


Cakes, Desserts








Source





--


Servings/Yield





8 servings









Original recipe yield 1 -9 inch layer cake





SERVINGS Servings


US METRIC











INGREDIENTS (Nutrition)


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


Add to Recipe Box














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.



BOSTON CREME PIE





CAKE:





1 1/3 c. flour


3/4 c. sugar


2 tsp. baking powder


1/2 tsp. salt


1/4 c. shortening


2/3 c. milk


1 egg


1 tsp. vanilla





FILLING:





1 (3 1/2 oz.) pkg. instant vanilla pudding


1 3/4 c. milk





GLAZE:





2 (2 oz.) squares semi sweet or unsweetened chocolate


1/4 c. butter


3 tbsp. milk


2 c. confectioners' sugar


1/8 tsp. salt


1/2 tsp. vanilla





Preheat oven to 350 degrees.


CAKE: Grease and flour 9'; layer pan. Combine flour, sugar, baking powder and salt in large mixing bowl. Add shortening and milk. Blend well at low speed for 1 1/2 minutes. Add egg and vanilla extract; continue beating 1 1/2 minutes at low speed. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Split in half.





FILLING: Follow directions on package for pudding decreasing milk to 1 3/4 cups. Let thicken slightly. Spread on bottom layer.





GLAZE: Melt chocolate. Blend in butter and milk. Add sugar, salt and vanilla, blend until smooth. If necessary thin with a few drops of milk. Frost top with glaze, allowing to drip down sides. Refrigerate until serving time. 6 servings.






Just buy the Betty Crocker or Duncan Hines mix in the baking aisle of your grocery store.
Boston Cream Pie





CAKE INGREDIENTS:


1 1/4 cups sugar


3/4 cup (1 1/2 sticks) unsalted butter


1 teaspoon pure vanilla extract


2 large eggs


2 cups cake flour (not self-rising)


2 1/2 teaspoons double-acting baking powder


1/2 teaspoon salt


3/4 cup milk


CUSTARD INGREDIENTS:


1/3 cup sugar


3 tablespoons cornstarch


1 cup milk


3 large eggs


1/2 cup heavy cream


1/4 teaspoon salt


1 teaspoon pure vanilla extract


3 tablespoons unsalted butter


GLAZE INGREDIENTS:


6 ounces bittersweet chocolate (not unsweetened)


3 tablespoons water


2 tablespoons unsalted butter


1 1/2 tablespoons light corn syrup


1/4 teaspoon salt








Preparation:


The Cake:


Preheat oven to 350掳F. Butter and flour a 9 1/2-inch springform baking pan.








Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Beat the eggs in thoroughly one at a time.





In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.





Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.





The Custard:


Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.





Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.





Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.





The Glaze:


In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.





Putting it Together:


Remove the cake from the pan and cut it in half horizontally with a long serrated knife.





Place one half of the cake on a plate with the cut side facing up. Top with custard.





Place the other half of the cake on top, with the cut side down.





Coat the top of the cake with glaze allowing it to drip down the sides.