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Boston Cream Pie

I was kind bored yesterday and i thought to do something creative.So Boston Cream Pie passed in front of my mind like yummy illusion and this sweet temptation challenged me to make it.In this photo is the result of mixing cool ingredients.A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate.Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by French chef M. Sanzian at Boston's Parker House Hotel, opened in 1855, this pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.

A Boston cream doughnut is a local name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate.

The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996.

Boston Cream Pie Ingredients:

For the cake:
*1 & 1 / 4 cup flour, all purpose
* 2 / 3 cup sugar
* 1 & 1 / 2 tsp baking powder
* 1 / 4 tsp salt
* 1 / 2 cup milk
* 1 / 4 cup olive oil
* 2 eggs, separated
* 1 tsp vanilla


For the cream:

* 2 cups milk
Vanilla * 2
* 6 egg yolks
* 2 / 3 cup powdered sugar
* 1 / 4 cup corn flour
* 1 tbsp butter or margarine


For the ganache:

* 225 gr. chocolate
* 1 cup cream
* 2 tbsp castor sugar
* Little liqueur

For the cake:

1. Mix the flour with the baking, sugar and salt. Drop the yolks, oil and vanilla and stir well.
2. Beat the egg whites into meringue tight and mix with the yolk mixture slowly.
3. Place half the mixture into 2-half same pan 25-27 cm diameter, well buttered and floured. Bake for about 25 'to 180 degrees. They are ready when the press over the finger and back. Leave to cool completely.

For the cream:

1. For the cream, heat in a pot of milk with the vanilla.
2. In a bowl, mix egg yolks with the caster sugar and corn flour to make a uniform mixture free of knots.
3. I throw a little bit hot-milk mixture to the yolk and put back everything in the pot and stir until it thickens.
4. After downloading the cream from heat and put butter. Leave to cool, stirring once in a not to make "skin".


1. For the ganache in a saucepan, heat up the cream with the chocolate liqueur and powdered sugar until they become a uniform mixture. Leave to cool and that.
2. Finally a platter place a cake, spread with the cream and cover with the other cake. Sprinkle with the ganache. The cake will keep in the refrigerator.

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