Boston Cream Pie

Name: Boston Cream Pie
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 1 teaspoon coarse salt; 1 large egg; 4 larges egg yolks; 4 larges eggs, at room temperature; 59 milliliters all-purpose flour; 237 milliliters heavy cream, hot; 12 servings Pastry Cream; 237 milliliters safflower oil; 227 grams semisweet chocolate, finely chopped; 237 milliliters sour cream; 79 milliliters sugar; 1 teaspoons pure vanilla extract; 355 milliliters whole milk, heated; 12 servings Ganache

Boston Cream Pie might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains roughly 12g of protein, 30g of fat, and From preparation to the plate, this recipe takes approximately 3 hours. Head to the store and pick up heavy cream, vanillan extract, eggs, and a few other things to make it today.

Instructions

For the cake, preheat the oven to 350°F with a rack in the middle position. Oil and flour two 8-inch round cake pans.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Oven

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk together the oil and sugar in a large bowl.

Ingredients you will need

Sugar

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk in the eggs and vanilla.

Ingredients you will need

Vanilla

Egg

Equipment you will use

Whisk

Add the flour mixture in 3 additions, alternating with the sour cream in 2 additions (beginning and ending with the flour). Divide the batter between the prepared pans.

Ingredients you will need

Sour Cream

All Purpose Flour

Bake for 30 to 35 minutes, until the cakes pull away from the sides of the pans. Cool in the pans on a wire rack for 10 minutes, then remove from the pans to cool completely, right side up.

Equipment you will use

Wire Rack

Oven

For the pastry cream, lightly beat the egg and yolks together in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer.

Ingredients you will need

Pastry Cream

Egg Yolk

Egg

Equipment you will use

Stand Mixer

Hand Mixer

Bowl

Add the sugar a little at a time, and continue beating until the mixture falls in ribbons when the beater is lifted, about 5 minutes.

Ingredients you will need

Sugar

Mix in the flour, then add the milk in a steady stream.

Ingredients you will need

All Purpose Flour

Milk

Transfer the mixture to a saucepan, bring just to a boil, and boil gently over medium heat, whisking, until the mixture thickens, 8 to 10 minutes. Strain the pastry cream through a fine sieve into a large bowl. Stir in the vanilla. Press plastic wrap against the surface. Cool for at least 1 hour.

Ingredients you will need

Pastry Cream

Vanilla

Wrap

Equipment you will use

Plastic Wrap

Whisk

Sauce Pan

Sieve

Bowl

For the chocolate ganache topping, put the chocolate in a medium bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Pour the cream over it and leave undisturbed for 1 minute. Stir gently, until the chocolate is melted and smooth.

Ingredients you will need

Chocolate

Cream

Let cool for 10 minutes.

Slice off the domed top of 1 cake layer to level it. With your fingers, remove some of the cake to make a ½-inch hollow, leaving a ½-inch border around the edge.

Place on a cake stand or plate. Fill with the pastry cream. Top with the second cake layer, domed side up.

Ingredients you will need

Pastry Cream

Pour the topping over the cake, letting it run down the sides. Chill for at least 5 hours or as long as overnight, before serving.

Ingredients you will need

Rundown