Wednesday, December 16, 2009

I'm looking for a recipe for a Boston Cream Pie.?

I've checked meals.com, recipes.com, and foodnetwork.com, but none of them have a recipe for a Boston Cream Pie.I'm looking for a recipe for a Boston Cream Pie.?
http://allrecipes.com/Recipe/Boston-Crea鈥?/a>





http://allrecipes.com/Recipe/Boston-Crea鈥?/a>I'm looking for a recipe for a Boston Cream Pie.?
How easy do you want?


In a pinch (I am doing this one tomorrow for Birthday Boy)


I get a box mix pound cake and bake it in two round pans


then use a box of Jello Custard mix (custard NOT pudding), to be safe cook up TWO boxes of custard, they are freaking delish and I find I ';test'; so much there is little left for the cake.


After cake is cooled spread custard on one cake and top with the other.


For the fudgey topping use Duncan Hines Chocolate fudge frosting (1 can will do it). Trick it to heat it for 30 second in the microwave then pour on top on your cake. Let cool.


Store loosely covered it there are any leftovers, which there won't be so forget that last step!





Or try www.recipezaar.com


I find a boatload of recipes there, I love it!
Original Boston Cream Pie





------------------------------------CA鈥?br>

1/3 c Shortening


1 c Sugar


2 Eggs


1 ts Vanilla


1 1/4 c All-purpose flour


1 1/2 ts Baking powder


1/4 ts Salt


3/4 c Milk





Instructions:


----------------------------------FILL鈥?br>

1/3 c Sugar


1 tb Cornstarch


1 1/2 c Milk


2 Egg yolks; slightly beaten


1 tb Butter


1 ts Vanilla





-----------------------------------GLA鈥?br>

2 tb Water


2 tb Butter


3 tb Cocoa


1 c Confectioners sugar


1/2 ts Vanilla





Cake: Preheat oven to 350 degrees. In medium bowl cream shortening, sugar,


eggs and vanilla until light and fluffy. Combine dry ingredients; add


alternately with milk to creamed mixture. Pour batter into a well greased


and floured 9-inch layer pan. Bake 30 to 35 minutes or until done. Cool 10


minutes; remove from pan. Cool completely. Filling: In a saucepan, combine


sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until


mixture boils. Boil and stir 1 minute. Remove from heat; blend in butter


and vanilla. Cover and chill. Cut cake layer into two thin layers. Spread


filling onto one cake layer; top with remaining layer. Glaze: In small


saucepan combine water and butter. Bring to a full boil; remove from heat


and immediately stir in cocoa. Beat in confectioners sugar and vanilla


(whisk if necessary) until smooth; cool slightly. Pour onto top of cake,


allowing some to drizzle down sides. Chill.
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, 2 percent fat, or 1 percent fat milk


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


6 egg yolks


2/3 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.





http://www.foodnetwork.com/food/recipes/鈥?/a>


(*-*)
i dont even know what one is... just googled it and now im making one.
allrecipes.com
Cake


1 cups sugar


1/4 teaspoons salt


1/4 cup shortening


1 large egg


1/2 teaspoon vanilla


1 1/2 cups flour


1/2 tablespoons baking powder


3/4 cups milk





Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla. In another bowl, mix the flour and baking powder together. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan. Bake for 25 to 30 minutes or until the cake tests done with a toothpick. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.





For the filling:





1/4 teaspoon salt


2 1/2 tablespoons cornstarch


1/3 cup granulated sugar


1 1/2 cups milk


2 large egg yolks





Combine the salt, cornstarch, and sugar in a medium saucepan. Gradually stir in the milk. Add the egg yolks. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.





For the topping:





Heat over low heat, two ounces unsweetened chocolate and three tablespoons butter until melted. Remove from the heat and stir in one cup powdered sugar and on-half teaspoon vanilla along with one to two tablespoons water until you have the desired consistency.





To assemble:





1. With a long-bladed, serrated knife, split the cake horizontally.


2. Spread the cream filling on the bottom half of the cake. Place the top half on the filling.


3. Spread the chocolate topping on the cake.





Since the filling includes milk and eggs, this cake should be refrigerated.

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