Is there any good recipe for a Boston creme pie.?

Question

Thank you

Its for a party in my school. THanks

Answer 1

BOSTON CREAM PIE

Makes 1 -9 inch layer cake.

INGREDIENTS:
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Answer 2

Boston Cream Pie

“Really a Cake” Serves 8

Ingredients:

3 large eggs, separate the yolks and whites
1 tsp. pure vanilla extract
1/2 cup sugar
Pinch of salt
3/4 cup cake flour

1/2 cup sugar
1/4 cup all-purpose flour
1-1/2 cups milk
6 large egg yolks
2 tsp. pure vanilla extract
Pinch of salt

1/2 cup sugar
3 tbsp. light corn syrup
2 tbsp. water
4 ounces semisweet chocolate chips

Preparation:

Preheat your oven to 350 degrees and grease a 9 inch round cake pan. Line the pan with waxed paper.

Beat the 3 yolks and vanilla until just blended. Add half the sugar and beat until the mixture is thick and pale.

Using dry beaters, beat the 3 egg whites and salt until soft peaks form. Add remaining sugar and beat until stiff peaks form.

Fold yolk mixture into whites and fold gently using a rubber spatula. Sift flour over the mixture and fold in gently until just mixed. Pour into pan.

Bake about 25 minutes until center of cake springs back when pressed.

Loosen cake around sides with a knife and invert to a wire cooling rack, leaving waxed paper on cake. Turn right side up and cool thoroughly.

To prepare the filling, mix together in a saucepan the sugar and flour. Gradually whisk in the milk, then egg yolks, vanilla and salt.

Bring to a medium boil for a minute, stirring. Strain into a bowl and place a piece of plastic film onto the filling.

Chill.

Once the cake is cool, cut it in half horizontally. Remove the wax paper carefully. Place the bottom on a serving dish and top with the filling. Top with remaining cake layer.

To make the glaze: In a saucepan combine the sugar, corn syrup and water and bring to a boil until sugar has dissolved. Remove from heat and add the chocolate.

Allow to sit for one minute, then whisk until smooth. Carefully pour the glaze over the cake allowing it to drip down the sides. Let stand until glaze is firm.

This must be refrigerated.

Answer 3

Boston Cream Pie

For Sponge Cake:
7 eggs, separated
8 ounces sugar
1 cup flour
1 ounce melted butter
For Assembly:
4 ounces toasted almonds


For Sponge Cake: Preheat oven to 350 degrees F.
In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly.

To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almond stick. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds.


For Pastry Cream:
1 tablespoon butter
2 cups milk
2 cups light cream
1/2 cup sugar
3 1/2 tablespoons cornstarch
6 eggs
1 teaspoon dark rum

For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.


For Chocolate Fondant Icing:
6 ounces fondant
3 ounces semisweet chocolate, melted

For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.

For White Fondant Icing
5 ounces fondant

For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.

Substitutions for Fondant Icing:
Chocolate Icing:
6 ounces semisweet chocolate, melted
2 ounces warm water

White Icing:
1 cup confectioners' sugar
1 teaspoon corn syrup
1 tablespoon water


Chocolate Icing: Melt chocolate. Combine with warm water.
White Icing: Combine ingredients and warm to approximately 105 degree F. Adjust the consistency with water. It should flow freely from the pastry bag.