Sunday, August 19, 2012

Boston Cream Pie! ~ recipe tutorial

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For cake:
1 yellow cake box mix, prepared & baked but + 1 egg

For custard:
2 c whole milk
4  egg yolks
1/2 c sugar
1/3 c. flour, sifted
2 Tbsp butter
2 tsp vanilla

1. Scald milk in small sauce pan, bringing temperature to 150 slowly while stirring almost constantly, being careful not to let it boil. Set aside.
2. Whip egg yolks and sugar in stand mixer until mixture is pale yellow and slightly thickened.
3. Add flour to egg yolks and mix thoroughly.
4. Temper egg mixture and slowly beat hot milk into eggs, not allowing eggs to curdle. Pour mixture back into sauce pan and cook, stirring constantly, until mixture thickens and reaches a boil. Turn heat to low and continue to cook for 2 minutes, stirring all the while, and mix in butter and vanilla.
5. Transfer to dish, cover surface of custard with plastic wrap so that custard will not develop skin, cool in refrigerator completely, at least 4 hours or overnight.

For ganache:
8 oz {60% or more} cacao semi-sweet chocolate chips or pieces {I recommend Ghirardelli baking chips}
8 oz heavy whipping cream

1. Scald cream in sauce pan, stirring constantly, until cream reaches a temperature of about 150 degrees.
2. Place chocolate into mixing bowl, pour hot cream over chocolate and allow to sit for 1-2 minutes. Using a whisk, slowly mix the now-melted chocolate and cream until thick and glossy. Stir slowly to prevent air bubbles. Allow to cool to room temperature or place in fridge 10 minutes, stirring occasionally.

To assemble Boston Cream Pie:
1. Place 1 layer baked yellow cake onto plate, spread a generous layer of custard over the top side. Top with second layer of yellow cake.
2. Pour chocolate ganache over cake in the center of the top layer, allow it to spread and drip slightly over the sides, starting with a small amount and adding more if necessary.


ENJOY!!!

9 comments:

  1. That looks delicious! (Can you pack one in your bag for Texas?)

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  2. The word SCALD just frightens me. I'm being honest here.

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  3. I am drooling over here but i can't decide if it's the cake or your jadeite!!

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    Replies
    1. Few things compare to good jadite, right? ;-)

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  4. Well, this is such a happy post! I love all of the bright, colorful pics! And the finished result looks delish!

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    1. Thanks Amber! It was pretty yummy :)

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  5. This looks great! I plan on making it soon with homemade cake instead of boxed cake. (Why do I like to make things harder on myself? I don't know! But I do like to monitor what exactly is in my food.) Thanks for the idea! I can't wait to try it!

    Also, just wanted to give you a heads up on the wax paper v. parchment paper baking debate regarding how you really shouldn't bake with wax paper because of the wax transferring onto food and the fire risk, whereas neither of those are true with parchment paper. http://bakingbites.com/2010/03/can-i-bake-with-wax-paper/

    Keep up the good work!

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    1. Thanks for the comment Kelly :)

      I've heard that about wax & parchment and you're right, I have almost caught my oven on fire using wax paper before. However, with cakes I always use wax paper because the cakes slide out so perfectly. I think the moisture from the cakes and the fact that there isn't much wax paper sticking out has prevented any fires. But other than that, you're right about the hazard and I'm always careful to use parchment for all other things. :)

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