Recipe For Boston Cream Pie Please?

Question

I'm looking for an original fool proof recipe for Boston Cream pie. I know I can find many recipes online however I was hoping someone here might have a recipe that they have used many times that is really yummy. Im definetly looking for a recipe where the chocolate on top sticks to the pie and doesnt run all over the place . I want my pie to look pretty ;o)

Answer 1

BOSTON CREAM PIE

For the cake
1 1/2 sticks (3/4 cup) unsalted, butter, softened
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
2 cups cake flour (not self-rising)
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 cup milk

For the custard
3 tablespoons cornstarch
1/3 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter


For the glaze
6 ounces fine-quality bittersweet chocolate (not unsweetened), broken into pieces
3 tablespoons water
2 tablespoons unsalted butter
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt


seasonal fruit and blossoms (non-toxic only) for garnish




Make the cake:
Preheat the oven to 350°F. and butter and flour a 9 1/2-inch springform pan. In a bowl with an electric mixer cream together the butter, the sugar, and the vanilla until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Into another bowl sift together the flour, the baking powder, and the salt and beat the mixture into the butter mixture in batches alternately with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared springform pan and bake the cake in the middle of the oven for 50 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack.
Make the custard:
In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally.

Make the glaze:
In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, the butter, the corn syrup, and the salt, stirring until glaze is smooth, and remove the bowl from the pan.

Remove the cake from the pan, halve it horizontally with a long serrated knife, and arrange the bottom half, cut side up, on a plate. Top the bottom half with the custard, spreading the custard to the edge, put the remaining cake half, cut side down, on the custard, and pour the glaze on top of it, spreading the glaze to the edge and letting it drip down the side. The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled. Garnish the pie with the fruit and the blossoms.

Gourmet

Answer 2

Original Boston Cream Pie Recipe

Answer 3

Here's a great recipe for the original boston cream pie. I've made it many times and guarantee it's quality!
ENJOY!!

1 1/4 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla extract
1/3 cup white sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons hot water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

BOSTON CREAM PIE

CAKE:

1/3 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk

FILLING:

1/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. milk
2 egg yolks, slightly
1 tbsp. butter
1 tsp. vanilla

GLAZE:

3 tbsp. water
2 tbsp. butter
3 tbsp. cocoa
1 c. confectioners' sugar
1/2 tsp. vanilla

CAKE: Cream butter, sugar, eggs and vanilla in medium bowl until light and fluffy. Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into well greased and floured 9" layer pan. Bake for at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on rack. Cut into thin layers. Spread filling onto 1 layer; top with remaining layer. Pour glaze over top; let some drizzle down over the sides. Chill before serving.
FILLING: Combine sugar, cornstarch, milk and egg yolks in saucepan. Cook over medium heat until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover; chill.

GLAZE: Combine water and butter in small saucepan; bring to a full boil. Remove from heat; immediately stir in cocoa. Beat in sugar and vanilla (whisk if necessary) until smooth; cool slightly.

Answer 6

Web search: boston cream pie. Lots of recipes

Answer 7

cosco!