I have made the following at least 2 or 3 times, and it is very, very good. Don't let the length of the directions intimidate you; it is easy to prepare.
Nigella Lawson鈥檚 Boston Cream Pie
From How to Be a Domestic Goddess
Victoria Sponge
1 cup unsalted butter, very soft
戮 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 1/3 cups self-rising cake flour
2 tablespoons cornstarch
1 teaspoon baking powder (if using processor method)
3-4 tablespoons milk
Preheat oven to 350 degrees F.
Processor Method: Put all ingredients except milk in the food processor and mix until you have a smooth batter. Pulse, pouring the milk gradually through the funnel until the mixture is a soft, dropping consistency.
Traditional Method: Cream butter and sugar. Add vanilla and eggs, one at a time, adding a spoonful of the flour between each. Fold in the rest of the flour and the cornstarch, omitting the baking powder, and when it is all incorporated, add as much milk as you need.
Pour batter into two greased baking pans (8x2 inches) and bake for about 25 minutes. Cool in pans on wire racks for 10 minutes, then turn out and cool completely.
Ganache
陆 cup plus 2 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon unsalted butter
5 oz. bittersweet chocolate
Cr猫me Patissiere
陆 cup milk
陆 cup heavy cream
1 vanilla bean or 1 teaspoon vanilla extract
3 large egg yolks
2 tablespoons sugar
1 tablespoon all-purpose flour
To make the cr猫me patissiere, warm the milk and cream in a saucepan along with vanilla pod split lengthwise. Bring to a boil, remove from heat, cover and let stand to infuse for 10 minutes. If you鈥檙e not using the bean, add the vanilla extract later, when you鈥檝e combined all the other ingredients. In a large bowl, whisk the yolks and sugar until creamy, and then beat in the flour. With the point of a small, sharp knife, scrape the seeds out of the vanilla bean into the milk, and add this warm milk to the egg mixture and whisk until smooth. Pour back into the saucepan and stir or whisk gently over low heat until the custard thickens. Remove from the heat and let the custard cool by pouring it into a wide bowl and tearing off some wax paper, wetting it, then covering the bowl with it. This stops the custard from forming a skin. Don鈥檛 put this in the refrigerator.
When cakes are baked and cooled and patissiere is cool, make the ganache. Warm the cream, vanilla extract, and butter with the chocolate, chopped into small pieces, and bring to a boil in a thick-bottomed saucepan until chocolate is melted. Remove from heat and whisk until smooth and thickened. Let cool a little before using, but it should still be a little runny when you assemble the cake.
Place cake on your cake plate. (If you want a clean plate for serving, tear off four strips of wax paper or parchment paper, about 3 inches wide, and arrange in a square on the plate. Sit one of the cakes on top.) Spread with cooled cr猫me patissiere, then top with the second cake. Dollop spoonfuls of the chocolate ganache on top, letting it spread and drip down the sides of the cake.
When the ganache is set and you are ready to serve, remove the strips of paper to reveal a drip-free plate.
Serves 8-12
Happy Baking!
~ MariaI need a recipe for boston cream.?
Here is a quick and easy recipe.
Boston Creme Cupcakes:
1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted
Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.
BOSTON CREAM CAKE
1 box yellow cake mix
1 small pkg. instant vanilla pudding mix
1 can chocolate frosting
1. Preheat oven to 350 degrees F. and lightly grease two 8 inch cake pans.
2. Prepare cake and bake according to package directions.
3. Meanwhile, make pudding according to directions on package.
4. Spread pudding between layers of cooled cake.
5. Microwave frosting, uncovered, on HIGH for 30 seconds or until thinned.
6. Pour frosting over top of layered cake until it runs down sides.
7. Refrigerate for 1 hour before serving.
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
1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the pan from the heat.
6. 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.
7. 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.
8. 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.
BEST CAKE IN THE WORLD! I give it ****** stars lol
Hello,
Here is a link to my favorite boston cream recipe. The photo I posted is cupcakes but you could very easily make it a cake recipe. I wish you luck! Happy Baking!
genesee@the-chocolate-spot.com
http://www.recipezaar.com and in the search box put in Boston Cream Pie or Boston Cream Cake.
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