Boston Cream Pie III Best Family Recipes

Monday, June 7, 2021

Boston Cream Pie III

"Boston Cream Pie is definitely a cake together with 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is simpler than it appears and nicely well worth the effort!"

Ingredients :

2 cups cake flour
1 tablespoon baking powder
half teaspoon salt
half cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
three/four cup milk
3 egg yolks
Filling
1 cup milk
three egg yolks
1/2 cup granulated sugar
1/four cup all-cause flour
1 tablespoon butter
1 teaspoon vanilla extract
Chocolate Glaze
1 (1 ounce) rectangular unsweetened chocolate
2 tablespoons butter or margarine
half of cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon hot water
confectioners' sugar for dusting

Instructions :

Prep : 2H	Cook : 12M	Ready in : 3H

Preheat oven to 375 tiers F (190 degrees C). Grease and flour 2 - 8 inch spherical cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
In a huge bowl, cream collectively half of cup butter and 1 cup sugar until light and fluffy. Add the eggs separately, beating well with every addition, then stir in 1 teaspoon vanilla. Add the flour aggregate alternately with three/4 cup milk. Mix simplest sufficient to combination thoroughly; do no longer overmix.
Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to half-hour, or till a toothpick inserted into the middle of the cake comes out easy. Allow to chill.
To make the Pastry Cream Filling: In a small saucepan, warmth 1 cup milk to the boiling point and take away from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and maintain beating until light yellow. Beat in 1/four cup flour. Pour the new milk into the egg yolk mixture in constant move, beating constantly. When all of the milk has been introduced, location the bowl over a pan of boiling water in order that the bowl isn't touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then eliminate from the warmth. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
To make the Glaze: In the top of a double boiler, soften the chocolate with 2 tablespoons butter. When smooth, eliminate from the warmth and beat within the confectioners sugar to make a thick paste. Add half of teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
To gather the cake, spread the cooled pastry cream over one of the cake layers. Place 2d cake layer over pastry cream and spread the chocolate glaze over the pinnacle using a metallic spatula. Dust pinnacle with confectioners sugar. Refrigerate any leftover cake.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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