Recipe of Award-winning Boston Cream Pie
Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Boston Cream Pie. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Boston Cream Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boston Cream Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Boston Cream Pie using 20 ingredients and 9 steps. Here is how you cook that.
The recipe is for two 21-cm cake pan. I used two 15 cm pans and adjusted the Victoria sponge cake recipe by its 3/4 proportion.
Ingredients and spices that need to be Prepare to make Boston Cream Pie:
- Victoria sponge
- 225 g unsalted butter, very soft
- 225 g caster sugar
- 1 tsp vanilla
- 4 large eggs
- 200 g self-raising flour
- 25 g corn flour
- 3-4 tbsp milk
- Chocolate ganache icing
- 150 ml double cream
- 1 tsp vanilla
- 1 tsp unsalted butter
- 150 g dark chocolate
- Creme patissiere
- 125 ml milk
- 125 ml double cream
- 1 tsp vanilla
- 3 egg yorks
- 50 g caster sugar
- 15 g AP flour
Instructions to make Boston Cream Pie
- To make the sponge cake:
Preheat oven to 180C. Line the cake pan with parchment paper. - Cream butter and sugar until smooth and fluffy. Add vanilla. Add eggs one at a time where with each addition add a spoonful of flour. Mix well before adding the next egg. Once finish, fold the remaining flour and corn flour. Add milk, as necessary, if the batter is too thick.
- Divide the batter equally into two cake pan. Bake for 25 minutes or until the edges starts to pull away from the sides and the cake is springy to touch.
- Leave cake on the tin for 10 minutes then take out and leave in a wire rack to cool completely.
- To make the creme patissiere:
Warm milk and cream in a sauce pan then take it off the heat before it starts to boil. - In a bowl, whisk egg yolk and sugar until creamy then add flour. Temper egg yolk mixture by adding the warm milk a little at a time while continue whisking. Add the vanilla.
- Once the warm milk have been fully incorporated, return to the sauce ban. It is ideal to sieve the mixture to remove any lumps. Turn on heat and stir until thicken. Transfer to a bowl and cover with a cling wrap. Make sure the cling wrap is directly touching the too of the cream patissiere to prevent from forming a skin. Let cool completely.
- To make the chocolate ganache icing:
Combine all ingredients in a sauce pan and turn on heat. Bring to a boil then remove from the heat and whisk until the chocolate have melted and the icing starts to thicken. The icing will thicken further as it cools so time it as you assemble the cake. - To assemble the cake:
Lay one of the the cake at the bottom. Spread a generous amount, if not all, of the cream patissiere filling then top it with the second cake. Even out the sides as desired. Too with the chocolate ganache icing, letting it spread and drip down the sides of the cake.
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So that's going to wrap this up for this special food Recipe of Any-night-of-the-week Boston Cream Pie. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!