Carols Boston Cream Pie Recipes

BOSTON CREAM PIE

Steps:

• Grease and flour 2 9" cake pans. Line the bottom with parchment paper so the cakes come out cleanly.
• Preheat the oven to 375º Fahrenheit.
• Combine the cake flour, baking powder and salt in a small bowl.
• In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the bowl as needed.
• Add the eggs and vanilla extract and mix well.
• Add the flour mixture and milk alternately, mixing between each addition until the batter is smooth.
• Divide the batter evenly between the two cake pans.
• Bake for 15 minutes or until the edges of the cake shrink from the sides of the pan and the center springs back when you touch it.
• Turn the cakes out to a wire rack to cool completely.
• Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved.
• Remove the pan from the heat and cover with foil to keep it warm.
• Whisk together the remaining milk and cornstarch in a bowl.
• Add the eggs and whisk again until smooth.
• Drizzle the warm cream/milk mixture into the eggs in a slow drizzle, whisking the entire time.
• Return the mixture to the saucepan and cook over low heat, stirring the entire time, until the mixture thickens (to a thick pudding texture) and is smooth.
• Once the mixture is thick, remove from the heat.
• Mix in the vanilla extract and cool to room temperature.
• Heat the heavy cream in the microwave until it is hot, but not boiling.
• Place the chocolate chips in a bowl, then pour the hot cream over top.
• Cover the bowl with a plate and allow it to sit for 3-5 minutes.
• Stir the chocolate chips and cream until they are completely combined, smooth and shiny.
• Allow the mixture to cool slightly. You want it to be runny so that it easily covers the top of the cake and runs slightly down the sides, but you don't want it to totally run off.
• Place one cake layer upside down on a cake plate.
• Spread the cooled custard on top of the cake.
• Place the second cake (also upside down) on top.
• Spoon the chocolate ganache on top and spread it towards the sides of the cake so it barely starts to drip down.
• Store in an airtight container in the refrigerator.

CAROL'S BOSTON CREAM PIE

Steps:

• 1. Prepare cake mix according to package . Bake in 2 round greased cake pans ( 9 inch)) . Cook . Cut one of the layers in 1/2 - use the other layer for another recipe.
• 2. In saucepan combine 3/4 cup granulated sugar; 3Tab cornstarch, dash salt . Gradually stir in 2 cups milk . Bring to boil stirring until smoother . Have 3 egg yolks in small bowl. Quickly add some of the hot liquid to yolk and mix . Then add to pan . Cook on low 3 minutes until thick . Take off stove and add in 3/4 tsp vanilla and 1/4 tsp almond. Cool . On the split cake put on the filling . It will be rather thick and large amount . I use most of it but the filling is so good I often eat some of it while making :) .
• 3. Make your Glaze . Using 3 tab water, and 2 tab butter in saucepan . Boil. Add 3 tab Cocoa . Take off heat and beat in the powdered sugar and 1/2 tsp vanilla . Cool slightly and pour over cake. Be prepared for compliments !!

BOSTON CREAM PIE

Steps:

• 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.

BOSTON CREAM PIE I

Steps:

• 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 CREAM PIE

Steps:

• 1. Make Spongecake with first group of ingredients. Preheat oven to 350 degrees F. Heat 1/2 c. milk in small saucepan until bubbles form around edge. Remove from heat & cool slightly. Sift flour with baking powder & 1/8 tsp. salt & set aside. In small bowl of electric mixer at high speed beat 2 eggs until thick & lemon colored. Gradually add 1 cup granulated sugar, 1/4 cup at a time, beating until mixture is thick & smooth - about 5 minutes. Add 1 tsp. vanilla At low speed, blend in flour mixture just until smooth. Add warm milk beating until just blended. Pour into an ungreased 9 inch round layer cake pan. /bake 30 - 35 minutes or until cake tester inserted in center comes out clean. Remove from oven & invert cake by hanging between two pans; coll completely.
• 2. Meanwhile, make cream filling. In medium saucepan, combine granulated sugar, cornstarch & salt. Gradually stir in milk. Bring to boiling over medium heat, stirring constantly; boil 1 minute, Remove from heat. Gradually stir half of mixture into egg yolks; return to rest of hot mixture. Bring to boiling & boil 1 minute. Remove from heat. Ad in vanilla. Let cool completely.
• 3. Make chocolate glaze - in small bowl, over hot water, melt butter & chocolate. Remove bowl from water & let it cool. Add confectioners sugar & boiling water, beat just until smooth & well combined. Remove cooled spongecake from pan & split into two even layers. Place bottom layer cut side up on a serving plate & spread with cooled cream filling. Top with remaining layer cut side down. Spread glaze over top. Refrigerate if not serving immediately. Keep remainder not served in refrigerator. Number of serving depends upon how it is cut.