HOW TO MAKE BOSTON CREAM RECIPES
BOSTON CREAM CUPCAKES RECIPE: HOW TO MAKE IT
Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. —Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 283 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 204mg sodium, CarbohydrateContent 34g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BOSTON CREAM CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. —Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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BOSTON CREAM PIE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 2 hours 55 minutes
Category dessert
Cuisine american
Reviews 4.1
Total Time 2 hours 55 minutes
Category dessert
Cuisine american
- To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
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BOSTON CREAM PIE RECIPE - NYT COOKING
An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product.
This traditional version is best the day it's made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it’s sure to please.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
Calories 461 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
Calories 461 per serving
- Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.
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BOSTON CREAM PIE RECIPE - NYT COOKING
An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product.
This traditional version is best the day it's made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it’s sure to please.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
Calories 461 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
Calories 461 per serving
- Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.
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Boston Cream Pie is a heavenly combination of light, buttery layer cake, creamy vanilla custard and rich chocolate icing. That's right—technically, it's a cake! The original Boston Cream Pie title is a holdover from a time when cakes and pies were typically baked in the same type of pan. Master this Boston Cream Pie recipe, and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component of this homemade Boston Cream Pie recipe from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to whip up the very best Boston Cream Pie on the first try.
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Total Time 2 hours 35 minutes
Calories 510 per serving
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Reviews 4
Total Time 2 hours 35 minutes
Calories 510 per serving
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
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BEST BOSTON CREAM CUPCAKES RECIPE - HOW TO MAKE ... - DELI…
These Boston cream cupcakes are all the flavor you love in the pie, but you don't have to share them—and you can eat the entire thing.
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Reviews 4
Total Time 28 minutes
Category baking, dessert
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From delish.com
Reviews 4
Total Time 28 minutes
Category baking, dessert
Cuisine American
- Preheat oven to 350° and spray a 12-cup muffin tin with cooking spray. Prepare cake mix according to package directions. Divide batter among cups and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. While cupcakes cool, prep pudding and ganache: In a small bowl, combine milk and vanilla pudding mix. Whisk 2 minutes, then let stand until thick, 3 minutes more. In a small saucepan over low heat, heat heavy cream until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot cream. Let stand 2 minutes, then whisk until smooth. Let cupcakes cool slightly, then remove from muffin tin and half crosswise. On cupcake bottoms, spoon vanilla pudding. Top with cupcake tops and spoon over ganache.
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From foodnetwork.com
Reviews 4.3
Total Time 3 hours 45 minutes
Category dessert
Reviews 4.3
Total Time 3 hours 45 minutes
Category dessert
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- 1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in. 3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth. 4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). Meanwhile, make the custard. 5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely. 7) Once the dough has risen, proceed with the donuts. 8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness. 9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one. 10) Using a 3.5� biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm place for about half an hour or until doubled again. 11) Add enough oil to a dutch oven so it comes half way up the sides of the pot, allow it to come up to 350 degrees. 12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil. 13) While the donuts cool a bit, make the ganache. 14) Heat the cream in a small pan over medium heat until just below boiling point. 15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted. 16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream. 17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.
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