BOSTON CREAM PIE FILLING VANILLA PUDDING RECIPES
BOSTON CREAM PIE RECIPE | MARTHA STEWART
Don't let the name fool you—this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our Vanilla Pudding in this Boston Cream Pie recipe.
Provided by Martha Stewart
Categories Cake Recipes
Total Time 6 hours
Prep Time 50 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
- With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
- Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
- Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
- Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer.
- Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
- Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.
BOSTON CREAM FILLING RECIPE - FOOD.COM
Make and share this Boston Cream Filling recipe from Food.com.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
- You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Nutrition Facts : Calories 85.9, FatContent 2.8, SaturatedFatContent 1.4, CholesterolContent 61, SodiumContent 71.2, CarbohydrateContent 12.9, FiberContent 0, SugarContent 8.4, ProteinContent 2.1
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BOSTON CREAM PIE WITH CHOCOLATE GLAZE RECIPE: HOW TO MAKE IT
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. —Edwina Olson, Enid, Oklahoma
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Desserts
Calories 397 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Desserts
Calories 397 calories per serving
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
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BOSTON CREAM PIE {WITH CAKE MIX} - CAKEWHIZ
Classic Boston cream pie cake recipe, homemade with simple ingredients. Starts off with cake mix. Yellow cake is filled with vanilla pudding and topped with chocolate ganache.
From cakewhiz.com
Total Time 410 minutes
Category Dessert
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Calories 349 kcal per serving
From cakewhiz.com
Total Time 410 minutes
Category Dessert
Cuisine American
Calories 349 kcal per serving
- Pour ganache on top and spread it with a spatula so that it starts dripping slightly along the sides of the cake. Enjoy!
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BOSTON CREAM PIE RECIPE | MARTHA STEWART
Don't let the name fool you—this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our Vanilla Pudding in this Boston Cream Pie recipe.
From marthastewart.com
Reviews 3.5
Total Time 6 hours
Category Cake Recipes
From marthastewart.com
Reviews 3.5
Total Time 6 hours
Category Cake Recipes
- Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.
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BOSTON CREAM PIE - WOMAN'S DAY
Creamy and comforting, this classic cake recipe always hits the spot. How can you go wrong when moist vanilla cake is filled with vanilla custard cream and topped with a bittersweet chocolate glaze?
From womansday.com
Total Time 1 hours 30 minutes
Category birthday, Christmas, romantic meals, dessert
Cuisine American
Calories 329 calories per serving
From womansday.com
Total Time 1 hours 30 minutes
Category birthday, Christmas, romantic meals, dessert
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- Heat oven to 350ºF. You'll need two 9 x 2-in. round cake pans coated with nonstick spray. Line bottoms with wax paper; spray paper. Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended. Divide between prepared pans. Bake 25 minutes or until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes, invert, remove paper and cool completely. Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix. Cook over medium heat, stirring, until mixture comes to a boil. Pour into a bowl; place plastic wrap directly onto custard surface. Chill 30 minutes or until thickened. Stir or whisk custard until smooth. Place one cake layer on serving plate; spread custard over top. Top with remaining cake layer, rounded side up. Refrigerate. Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth. Spread glaze over top of cake, allowing some to drip down sides. Let stand 15 minutes at room temperature until glaze is just set (or refrigerate until serving, then let stand at room temperature about 20 minutes before serving). You can make the cakes and custard a day before, but make glaze and assemble on the day.
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Enjoy this pudding on its own, or as the filling in a Boston Cream pie
From countryliving.com
Total Time 2 hours 20 minutes
Category birthday, Christmas, dinner party, Easter, Father's Day, feed a crowd, Mother's Day, romantic meals, Valentine's Day, dessert
Cuisine American, French
Calories 460 calories per serving
From countryliving.com
Total Time 2 hours 20 minutes
Category birthday, Christmas, dinner party, Easter, Father's Day, feed a crowd, Mother's Day, romantic meals, Valentine's Day, dessert
Cuisine American, French
Calories 460 calories per serving
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Pastry chef Stella Parks makes the very best Boston cream pie, with an addictively light and delicately sweet pastry cream filling and a great sponge cake. She tops it with just enough silky chocolate ganache and serves it cold. Slideshow: More Pie and Tart Recipes
From foodandwine.com
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