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cooking & baking

Published
2012. 05. 22.

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Boston Cream Pie

The standard chocolate & vanilla taste, only a hundred times tastier that you've ever imagined!
Before we get to the actual recipe here's some background story on why I decided to make this. We always celebrate my brother's and my father's birthday on the same day, because their birthdays are close. So there's always 2 cakes at the party. One was requested to be a kind of chocolate cake, but for the other one I didn't have any specification. I was looking for something new. A cake that is not customary here in Hungary, but not to extreme, so I could buy the ingredients and people would like the taste. I was browsing through many MANY recipe sites when I saw this headline: 'Official cake of Massachusetts'. I got curious about the official cakes of everything, so I checked out this one first. And it was a WIN! I've never been to America, I've never heard of this cake before. But that birthday cake was the most delicious vanilla flavoured, chocolated coated thing I have ever eaten! Guests loved it too :)

Here I will post the whole recipe, so you can find it and tag it on this site.

Recipe from: Country Living

Pie
Ingredients of pie dough
½ cup (1 stick) Butter, softened

1 cup Sugar

2 large Eggs

2 large Egg Yolks

1 teaspoon Vanilla Extract

1¼ cups Cake Flour

1½ teaspoons Baking Powder

¼ teaspoon Salt

½ cup Milk

Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.

Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.

Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.

To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

Vanilla Bean Pudding
Ingredients of Vanilla Bean Pudding
¾ cup Milk

1 cup Cream

1 Vanilla Bean

3 Egg Yolks

2 tablespoons Cornstarch

½ cup Sugar

¼ teaspoon Salt

½ teaspoon Vanilla Extract

1½ teaspoon(s) Butter

Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and discard vanilla bean. Stir in the vanilla extract and the butter. (Wait for it to cool a bit, and then fill the pie.)

Chocolate Glaze
Ingredients of Chocolate Glaze
½ cup Heavy Cream

4 ounce(s) Chopped Dark Chocolate

1 tablespoon Unsalted Butter

3 tablespoon(s) Corn Syrup

Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly. Use immediately to top our Boston Cream Pie.

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