Authentic Boston Cream Pie Recipe

Boston Cream Pie Recipe NYT Cooking

WEBStep 1. Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, …

Rating: 4/5

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Boston Cream Pie Preppy Kitchen

WEBJul 1, 2020 · Stir the flour, salt, and baking powder together in a bowl and set aside. Add the milk and butter to a microwave safe cup or bowl and …

Rating: 4.9/5
1. Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
2. Preheat oven to 350F. Spray a 8-inch round cake pan with baking spray or butter and flour it. Line bottom with parchment paper and spray again.
3. Cut cake in half horizontally. Place bottom half, cut side up on a serving plate. Spread the chilled, thickened pastry cream over cake, leaving a 1 inch border. Top with remaining cake half and gently press down to spread filling to edge. Place in fridge and chill for at least 2 hours or overnight; cover with plastic or a cloche if chilling for more than two hours.
4. When ready to serve, place cream in a microwave-safe bowl; microwave cream and optional corn syrup until steaming, about 1 minute. Add chopped chocolate and let stand for 5 minutes. Stir chocolate and cream mixture until smooth. Pour over top of cake, spreading to edges.

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Boston Cream Pie Brown Eyed Baker

WEBApr 19, 2017 · In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream …

1. Make the Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.
3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
4. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.

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Boston Cream Pie Recipe: the best ever! Baking a Moment

WEBJun 1, 2018 · Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine. Heat the milk in a small pot …

1. Preheat the oven to 325 degrees F, mist two 9-inch cake pans with non-stick spray, and line them with circles cut from parchment paper.
2. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
3. Heat the cream in a small pot over medium low heat, until simmering.
4. Place one (fully cooled) Vanilla Cake layer on a serving plate.

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