Wednesday, November 20, 2013

Boston Cream Pie

Boston Cream Pie
I happen to love Boston Cream Cake. I must admit I never made one before, and was excited to do so. I don't know what took me so long this cake is delicious!!!! I got the recipe from Country Living. I did have to modify the Chocolate Glaze it was too runny. I highly recommend this cake if you are a Boston Cream Lover!

Recipe from Country Living
Ingredients for Cake:
All ingredients should be at room temperature
1 stick butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 ½ teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
.1/2 cup milk

Directions for Cake:
1. Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.

2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.

3. Transfer to the prepared pan and bake on the center shelf of the oven until the the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes.  Cool completely on a wire rack.

4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding.  I ran a spatula around the cake to smooth out the oozing vanilla pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake if desired. I personally like it the way I did it in the pic above.

 Vanilla Bean Pudding for Filling

Ingredients for Pudding
3/4 cup milk
1cup cream
1vanilla bean
3 egg yolks
2 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
11/2 teaspoon butter

Directions for Pudding
1. Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just
simmering in a heavy-bottomed medium pot. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil.  Immediately transfer to a clean bowl. Pick out and discard vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover. Chill very well.

Chocolate Glaze for Boston Cream Pie
I recommend some modifications of the glaze: The Country Living recipe was too runny even after cool down. There is about a 1/2 cup left over, which I did not mind, I could use it on top of ice cream.

Ingredients for chocolate glaze
1/2 cup heavy cream (I would use 1/3 cup)
4 ounces chopped dark chocolate (You might have to add a little more to get a slightly thicker consistency)
1 tablespoon unsalted butter
3 tablespoon corn syrup (I would use 1 T.)
Directions for Chocolate Glaze
1.  Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1minute and stir until smooth. Let cool to thicken slightly before glazing cake.

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