Tuesday, June 14, 2011

Boston Cream Pie

Posted by -Angela/Soap Mom's Kitchen

I was very excited about this challenge on Have the Cake. 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 teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoonbaking 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 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.  I want to see that thick layer of vanilla pastry cream.  You can't tell from the pics, but you can see all the specks of the vanilla bean throughout the cream. YUMMY!!!!

Vanilla Bean Pudding for Filling

Ingredients for Pudding
3/4 cup milk
1 cup cream
1 vanilla bean
3 egg yolks
2 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 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 to 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 1 minute and stir until smooth. Let cool to thicken slightly before glazing cake.


Priyanka said...

Its so tempting and yummy...m drooling over it :)

Nana said...

VERY nice! I bet it was good! :)

Vivian - Let's Try These... said...

looks great. I will be making my version this weekend and hope it turns out as well as yours!

Jay said...

absolutely divine..lovely presentation..

Tasty Appetite

Jessica said...

It looks fantastic!

Pavithra said...

All ur boston cream cupcakes, pies everything look soooooo good.