#IsolationBaking recipe # 105
Classic Fabulous Boston Cream Pie
Vanilla sponge, vanilla pastry cream, chocolate glaze
This is a long recipe in 3 parts; I hope you don't mind. It's one of the best cakes there is. (excuse the old photos)
👇
Classic Fabulous Boston Cream Pie
Vanilla sponge, vanilla pastry cream, chocolate glaze
This is a long recipe in 3 parts; I hope you don't mind. It's one of the best cakes there is. (excuse the old photos)
👇
1/
INGREDIENTS Pastry Cream
Pastry cream:
¼ cups (50 g) sugar
3 large egg yolks
1/8 cup (20 g) flour
Scant 3 Tbs (20 g) cornstarch
1 ¼ cups (300 ml) milk (I used low-fat)
1 tsp vanilla
Prepare the Pastry Cream:
Prepare the pastry cream:
👇
INGREDIENTS Pastry Cream
Pastry cream:
¼ cups (50 g) sugar
3 large egg yolks
1/8 cup (20 g) flour
Scant 3 Tbs (20 g) cornstarch
1 ¼ cups (300 ml) milk (I used low-fat)
1 tsp vanilla
Prepare the Pastry Cream:
Prepare the pastry cream:
👇
2/
In a medium-sized mixing bowl, stir the sugar with the egg yolks until smooth & blended.
Sift the flour & cornstarch together then add to the yolk/sugar mixture & stir to blend, mixing until smooth.
In a small saucepan, bring the milk just to a boil over medium heat.
👇
In a medium-sized mixing bowl, stir the sugar with the egg yolks until smooth & blended.
Sift the flour & cornstarch together then add to the yolk/sugar mixture & stir to blend, mixing until smooth.
In a small saucepan, bring the milk just to a boil over medium heat.
👇
3/
Watch carefully. As the milk comes to the boil & starts to foam around the edges, remove from the heat & very slowly whisk into the egg mixture in a slow steady stream, whisking as you do in order to avoid curdling.
Place this back into the saucepan & cook over medium
👇
Watch carefully. As the milk comes to the boil & starts to foam around the edges, remove from the heat & very slowly whisk into the egg mixture in a slow steady stream, whisking as you do in order to avoid curdling.
Place this back into the saucepan & cook over medium
👇
4/
heat just until it comes to the boil, whisking constantly, then allow to boil as you whisk for about 30 – 60 seconds until it becomes thick. Remove from the heat and whisk in the vanilla.
Pour into a clean bowl & cover the surface of the pastry cream with plastic wrap &
👇
heat just until it comes to the boil, whisking constantly, then allow to boil as you whisk for about 30 – 60 seconds until it becomes thick. Remove from the heat and whisk in the vanilla.
Pour into a clean bowl & cover the surface of the pastry cream with plastic wrap &
👇
5/
chill in the fridge until ready to use.
INGREDIENTS Sponge Cake Layers:
5 large eggs
3/4 cup (95 g) flour (I used cake flour)
1 tsp baking powder
¼ tsp salt
3 Tbs milk
2 Tbs (30 g) unsalted butter
¾ cup (150 g) sugar, divided
½ tsp vanilla
👇
chill in the fridge until ready to use.
INGREDIENTS Sponge Cake Layers:
5 large eggs
3/4 cup (95 g) flour (I used cake flour)
1 tsp baking powder
¼ tsp salt
3 Tbs milk
2 Tbs (30 g) unsalted butter
¾ cup (150 g) sugar, divided
½ tsp vanilla
👇
6/
Make the Sponge Cake:
Preheat the oven to 350°F (180°C). Butter two 8-inch (23 cm) round cake tins & line with parchment paper.
Carefully separate 3 of the eggs, placing the whites in a medium mixing bowl, preferably plastic (ideal for whipping whites) & the yolks in a
👇
Make the Sponge Cake:
Preheat the oven to 350°F (180°C). Butter two 8-inch (23 cm) round cake tins & line with parchment paper.
Carefully separate 3 of the eggs, placing the whites in a medium mixing bowl, preferably plastic (ideal for whipping whites) & the yolks in a
👇
7/
large mixing bowl. Add the remaining 2 whole eggs to the yolks & set aside.
In a small bowl, whisk together the flour with the baking powder & the salt. Set aside.
In a small saucepan over low heat, warm the milk & butter together just until warm enough for the butter
👇
large mixing bowl. Add the remaining 2 whole eggs to the yolks & set aside.
In a small bowl, whisk together the flour with the baking powder & the salt. Set aside.
In a small saucepan over low heat, warm the milk & butter together just until warm enough for the butter
👇
8/
to melt. Once melted, stir together, remove from the heat & set aside.
With an electric mixer, beat the eggs & the yolks together with 6 tablespoons of the sugar on high speed, for 5 minutes until thick, light & fluffy and the batter drops off in a slow ribbon when the
👇
to melt. Once melted, stir together, remove from the heat & set aside.
With an electric mixer, beat the eggs & the yolks together with 6 tablespoons of the sugar on high speed, for 5 minutes until thick, light & fluffy and the batter drops off in a slow ribbon when the
👇
9/
beaters are lifted. Beat in the vanilla.
Using very clean beaters, whip the egg whites with a few grains of salt & 2 - 3 drops of lemon juice on low speed until foamy. Increase the speed to high & continue beating, gradually adding the remaining sugar.
👇
beaters are lifted. Beat in the vanilla.
Using very clean beaters, whip the egg whites with a few grains of salt & 2 - 3 drops of lemon juice on low speed until foamy. Increase the speed to high & continue beating, gradually adding the remaining sugar.
👇
10/
Beat only until soft, moist, shiny peaks form.
Gently fold in half of the creamy egg whites into the cake batter to lighten it, then fold in the remaining beaten whites. Sift or spoon half the flour mixture over the batter & gently fold it in before adding the remaining
👇
Beat only until soft, moist, shiny peaks form.
Gently fold in half of the creamy egg whites into the cake batter to lighten it, then fold in the remaining beaten whites. Sift or spoon half the flour mixture over the batter & gently fold it in before adding the remaining
👇
11/
remaining flour & folding that in just until incorporated. Do not over mix.
Make a well on one side of the batter & pour the warm melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter/milk mixture into the batter. Again, do not over mix.
👇
remaining flour & folding that in just until incorporated. Do not over mix.
Make a well on one side of the batter & pour the warm melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter/milk mixture into the batter. Again, do not over mix.
👇
12/
Divide the batter between the 2 prepared pans, gently smoothing the tops. Bake for 18-20 minutes until the top is light brown & the top springs back when gently touched in the center.
Remove the pans from the oven onto cooling racks and immediately & carefully run a
👇
Divide the batter between the 2 prepared pans, gently smoothing the tops. Bake for 18-20 minutes until the top is light brown & the top springs back when gently touched in the center.
Remove the pans from the oven onto cooling racks and immediately & carefully run a
👇
13/
knife or spatula around the edges (the inside of the pans) to loosen the cakes as they start to pull away immediately. This will keep the cakes from ripping. Invert the cakes onto wire cooling racks then invert back, right side up, onto cooling racks to cool completely.
👇
knife or spatula around the edges (the inside of the pans) to loosen the cakes as they start to pull away immediately. This will keep the cakes from ripping. Invert the cakes onto wire cooling racks then invert back, right side up, onto cooling racks to cool completely.
👇
14/
While the cakes are cooling, remove the pastry cream from the refrigerator & loosen the plastic wrap - the pastry cream is easier to spread when cool but softened rather than chilled straight from the fridge.
👇
While the cakes are cooling, remove the pastry cream from the refrigerator & loosen the plastic wrap - the pastry cream is easier to spread when cool but softened rather than chilled straight from the fridge.
👇
15/
INGREDIENTS Chocolate glaze or ganache:
4 oz (120 g) semisweet chocolate, finely chopped (I use bittersweet Lindt 70% dessert)
½ cup (120 ml) heavy cream
1 tsp unsalted butter
Place the finely chopped chocolate in a heatproof medium-sized bowl.
👇
INGREDIENTS Chocolate glaze or ganache:
4 oz (120 g) semisweet chocolate, finely chopped (I use bittersweet Lindt 70% dessert)
½ cup (120 ml) heavy cream
1 tsp unsalted butter
Place the finely chopped chocolate in a heatproof medium-sized bowl.
👇
16/
Bring the cream & the butter just to the boil in a small saucepan over medium-low heat. When it comes to the bowl, pour the liquid immediately over the chocolate & allow it to stand for 3 – 5 minutes.
Then stir until smooth & continue to stir until creamy & thick
👇
Bring the cream & the butter just to the boil in a small saucepan over medium-low heat. When it comes to the bowl, pour the liquid immediately over the chocolate & allow it to stand for 3 – 5 minutes.
Then stir until smooth & continue to stir until creamy & thick
👇
17/
enough to drizzle & spread (not too thick like frosting). You can place the bowl in the fridge until the desired pouring/spreading consistency is reached, taking the bowl out of the fridge & stirring every few minutes to check.
Assemble the cake:
👇
enough to drizzle & spread (not too thick like frosting). You can place the bowl in the fridge until the desired pouring/spreading consistency is reached, taking the bowl out of the fridge & stirring every few minutes to check.
Assemble the cake:
👇
18/
Carefully (the sponge is light & delicate) lift & place 1 layer onto a serving platter. Stir the pastry cream vigorously until spreading consistency then spread all the cream onto the this cake layer, spreading carefully all the way to the edges.
Gently lay the second
👇
Carefully (the sponge is light & delicate) lift & place 1 layer onto a serving platter. Stir the pastry cream vigorously until spreading consistency then spread all the cream onto the this cake layer, spreading carefully all the way to the edges.
Gently lay the second
👇
19/
layer of sponge cake on top of the pastry cream.
Very carefully, pour or ladle spoonfuls of the ganache onto the top of the cake and, using a cake spatula, spread out from the center to the edges, allowing some to drizzle down the sides.
Eat. Share.
Never forget to
👇
layer of sponge cake on top of the pastry cream.
Very carefully, pour or ladle spoonfuls of the ganache onto the top of the cake and, using a cake spatula, spread out from the center to the edges, allowing some to drizzle down the sides.
Eat. Share.
Never forget to
👇
20/
Never forget to take photos and tag me so I can enjoy with you.
Please share the recipe with friends & followers.
#VOTE
Never forget to take photos and tag me so I can enjoy with you.
Please share the recipe with friends & followers.
#VOTE
• • •
Missing some Tweet in this thread? You can try to
force a refresh
