Page 5

Permalink Chapter: five  

Boston Cream Pie

Whether you consider this a pie or a cream cake, it is simply delicious.

For the best results begin with ingredients at room temperature. You can warm the eggs, in their shells, by using tap water. That helps to take off the chill from the refrigerator.


1/2 cup(s) (1 stick) butter, softened
1 cup(s) sugar
2 large eggs
2 large egg yolks
1 teaspoon(s) vanilla extract
1 1/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) 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.

Page 6

Permalink Chapter: five  

Vanilla Bean Pudding

Can be eaten separately as a pudding but here used to layer our Boston Cream Pie.


3/4 cup(s) milk
1 cup(s) cream
1 vanilla bean
3 egg yolks
2 tablespoon(s) cornstarch
1/2 cup(s) sugar
1/4 teaspoon(s) salt
1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) butter
1/4 cup(s) whipped cream (optional)

Pudding Preparation

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. Press plastic wrap against the surface to cover.

Set aside for layering.

Chocolate Glaze


4 ounces (120 grams) semisweet chocolate, chopped
1/2 cup (120 ml) heavy whipping cream
1 teaspoon unsalted butter

Glaze Preparation

Place the chopped chocolate in a small heatproof bowl.

Bring the cream and butter just to a boil in a saucepan over medium heat.

Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes.

Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

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