RecipesMagazine

Boston Cream Pie

Boston Cream Pie
You can never have too many dessert recipes, so give Boston Cream Pie a try. This recipe makes 10 servings with 728 calories, 15g of protein, and 41g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, sugar, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 36 minutes. 55 people found this recipe to be tasty and satisfying.

Instructions

1
Watch how to make this recipe.
2
For Sponge Cake: Preheat oven to 350 degrees F.
Ingredients you will need
Sponge CakeSponge Cake
Equipment you will use
OvenOven
3
In two bowls, separate egg yolks, and whites.
Ingredients you will need
Egg YolkEgg Yolk
Equipment you will use
BowlBowl
4
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.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
Egg YolkEgg Yolk
Equipment you will use
SpatulaSpatula
BowlBowl
5
Mix in the butter.
Ingredients you will need
ButterButter
6
Pour this mixture into a 10 inch greased cake pan.
Equipment you will use
Cake FormCake Form
7
Bake for about 20 minutes, or until spongy and golden.
Equipment you will use
OvenOven
8
Remove from oven and allow to cool firmly.
Equipment you will use
OvenOven
9
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.
Ingredients you will need
Pastry CreamPastry Cream
Light CreamLight Cream
Corn StarchCorn Starch
ButterButter
SugarSugar
EggEgg
MilkMilk
Equipment you will use
Sauce PanSauce Pan
BowlBowl
10
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute.
Ingredients you will need
ButterButter
CreamCream
MilkMilk
EggEgg
Equipment you will use
WhiskWhisk
11
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.
Ingredients you will need
Dark RumDark Rum
Equipment you will use
WhiskWhisk
BowlBowl
12
For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees.
Ingredients you will need
Fondant IcingFondant Icing
ChocolateChocolate
WaterWater
13
Add melted chocolate. Thin to spreading consistency with water.
Ingredients you will need
ChocolateChocolate
WaterWater
14
For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary.
Ingredients you will need
Fondant IcingFondant Icing
WaterWater
15
Place in a piping bag with a 1/8-inch tip.
16
Chocolate Icing: Melt chocolate.
Ingredients you will need
ChocolateChocolate
IcingIcing
17
Combine with warm water.
Ingredients you will need
WaterWater
1
Combine ingredients and warm to approximately 105 degrees F. Adjust the consistency with water. It should flow freely from the pastry bag.
Ingredients you will need
WaterWater
Equipment you will use
Pastry BagPastry Bag
2
To Finish: Level the sponge cake off at the top using a slicing knife.
Ingredients you will need
Sponge CakeSponge Cake
Equipment you will use
KnifeKnife
3
Cut the cake into 2 layers.
4
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.
Ingredients you will need
Pastry CreamPastry Cream
AlmondsAlmonds
SpreadSpread
5
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.
Ingredients you will need
Fondant IcingFondant Icing
ChocolateChocolate
SpreadSpread
Equipment you will use
Pastry BagPastry Bag
KnifeKnife
6
Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds.
Ingredients you will need
Pastry CreamPastry Cream
AlmondsAlmonds
SpreadSpread
DifficultyExpert
Ready In1 h, 36 m.
Servings10
Health Score6
Dish TypesLunchMain CourseMain DishDinner
Boar's Head® Maple Honey Turkey Waldorf Salad
Healthier Chicken Enchiladas I
Low Carb Sour Cream Chicken
Santa Fe Enchilada Bake
Kabobs
Asian Barbecued Pork Loin
Mini Greek Burgers
South-Of-The-Border Meat Loaf
Curried Chicken and Grits Casserole
Aztec Casserole
Related recipes
Glazed Cranberry Pumpkin Bread
Quick Pasta Primavera
Cape Cod Chopped Salad
Herb Rolls
Magazine
Out-of-this-World Brownies
Boar's Head® Maple Honey Turkey Waldorf Salad
Easy Jumbo Chocolate Chip Cookies
Czech Dumplings - Yeast Method
Broccoli Bacon Salad
Healthier Chicken Enchiladas I
Christmas Fruitcake
Lemon-Scented Broccoli
Strawberry Upside-Down Cake
Cranberry Apple Topping