BOSTON CREAM PIE

BOSTON CREAM PIE
BOSTON CREAM PIE

This is a scratch recipe, and believe me, it’s worth it. The recipe as listed below will make two cakes – (4) layers for Boston Cream Pies.  If you’re making one, may as well make two and share. Remember “How to Make Friends and Influence People?”  This oughta do it.

CAKE INGREDIENTS:

½ cup butter

1 ¾ cups sugar

1 ½ tsp vanilla

3 eggs

2 ½ tsp baking powder

1 ¼ cups milk

2 ¾ cup AP flour

CAKE PREPARATION:

In mixer bowl, beat butter for one minute.  Add sugar and beat until light and fluffy.

Add vanilla and eggs, beating well.

Add baking powder and mix until combined.

Alternately add flour and milk, beating well after each addition.  Grease and flour pans.

NOTE: Every cake recipe will tell you to mix dry ingredients together in a separate bowl.  Dirty two bowls?  Nah!  I’ve been doing it my way for years and have never had a cake fail.

This is the cake recipe I use most of the time when making Boston Cream Pie.  There’s two ways to handle this.  Firstly, add a couple dashes of nutmeg to batter if making the entire recipe.  If making just one cake, add one dash nutmeg.

Secondly, the recipe as listed above will make two cakes – (4) layers for Boston Cream Pies.  If you’re making one, may as well make two and share.  If making the entire recipe, you will need either 4 round pans (so you don’t have to cut the layers in half) or 2 round pans, and best of luck cutting. Personally? I would rather wash an extra cake pan instead of baking one layer and cutting it in half later, I use two round cake pans, divide the  batter evenly, and I don’t have to cut it. Grease and flour pans, and after cooling for about 15 minutes, slide a spatula around the edges.  Then slide it under the cake, making sure the bottom isn’t stuck anywhere.  Finish cooling on wire rack.

Here are the measurements to halve the recipe. This will make one 8 x 8 square, or two 9 x 9 rounds. Baking time is 21 – 23 minutes at 375*

¼ cup butter

¾ cup + 2 TBSP sugar

¾ tsp vanilla

1 egg

2 TBSP canola oilBOSTON CREAM PIE 2015-08-30 16.55.43_crop

1 ¼ tsp baking powder

½ cup + 2 TBSP milk

1 ¼ cups + 2 TBSP flour

CREAM FILLING: The below ingredients are enough to fill two cakes. If you’re making one cake, you must halve this recipe.

INGREDIENTS:

2 egg yolks (cook the whites for your dog)

2 cups milk

¾ cup sugar

4 TBSP flour

Dash salt

2 TBSP butter

1 tsp vanilla

FILLING PREPARATION:

In medium saucepan heat milk, sugar, and flour.  Bring to simmer and let cook until thick.  Use a whisk and don’t leave the pan or it will stick. Remove from heat.

In small bowl, beat egg yolks with fork.  Add approximately ¼ cup of the milk mixture and whisk.  Add another ¼ cup, and whisk again.  Add another ¼ cup and whisk.  You have just tempered your eggs so they won’t cook when you add them to the pan.

Put pan back on heat and slowly add the egg mixture, whisking constantly.  Bring back to a simmer and cook for two or three minutes, whisking constantly.

When mixture has thickened, remove from heat and whisk in butter and vanilla.  Let cool for a few minutes, then refrigerate.  It will thicken more while chilling.

GANACHE: The below ingredients will frost one cake with plenty to let drip over the sides.  Double the ingredients if you made two cakes.

INGREDIENTS:

8 ounces semi-sweet chocolate, chopped

1 cup heavy cream.  (I often use half and half and use a little less)

½ tsp vanilla

Dash salt

GANACHE PREPARATION:

Put all ingredients in a small bowl and microwave for 45 seconds.  Stir.  Keep heating the mixture at 30 second intervals until chocolate has melted and it is lump free.

Let cool for about 15 minutes, then pour over cake, allowing some of it to run over the sides.

Chill completed cake for a minimum of four hours.

BOSTON CREAM PIE1_crop

BOSTON CREAM PIE 2015-08-30 18.46.04_crop

BOSTON CREAM PIE
BOSTON CREAM PIE

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By Tika for CHEW WANNA EAT? © 2015

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