Easy Boston Cream Pie Recipe Food Network

May 27, 2023 Post a Comment

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Quick & Easy Boston Cream Pie Recipe Fabulessly Frugal from fabulesslyfrugal.com

Description

Boston Cream Pie is a classic American dessert. It's a two-layer cake filled with vanilla pastry cream and topped with a layer of chocolate glaze. Despite its name, it's actually a cake and not a pie. This Easy Boston Cream Pie Recipe Food Network is a simple and straightforward recipe that will guide you through the process of making this delicious dessert.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

For the Cake:

1 and ¾ cups all-purpose flour
1 and ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup milk

For the Pastry Cream:

1 cup whole milk
¼ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces

For the Chocolate Glaze:

4 ounces semisweet chocolate, chopped
½ cup heavy cream

Equipment

Two 9-inch cake pans
Mixing bowls
Whisk or electric mixer
Saucepan
Whisk or spatula
Cake stand or serving plate

Method

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. 4. Add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined. 5. Divide the batter evenly between the prepared cake pans. 6. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. 7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 8. To make the pastry cream, heat the milk in a medium saucepan over medium heat until it just begins to simmer. 9. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth. 10. Slowly pour the hot milk into the egg mixture, whisking constantly. 11. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. 12. Remove from heat and stir in the vanilla extract and butter until smooth. 13. Pour the pastry cream into a bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pastry cream. Refrigerate until chilled and set, about 2 hours. 14. To make the chocolate glaze, place the chopped chocolate in a medium bowl. 15. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. 16. Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes. 17. Whisk the chocolate and cream together until smooth. 18. To assemble the cake, place one cake layer on a cake stand or serving plate. Spread the pastry cream over the top of the cake layer. 19. Place the second cake layer on top of the pastry cream. 20. Pour the chocolate glaze over the top of the cake, letting it drip down the sides. 21. Chill the cake for at least 30 minutes before serving.

Notes

This cake is best served cold, so make sure to refrigerate it before serving. If you don't have two cake pans, you can bake the cakes one at a time. Store any leftovers in the refrigerator.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:

Calories: 513
Fat: 27g
Saturated Fat: 16g
Cholesterol: 133mg
Sodium: 268mg
Carbohydrates: 63g
Fiber: 2g
Sugar: 43g
Protein: 6g

Recipes FAQ

Q: Can I make the cake layers ahead of time? A: Yes, you can bake the cake layers up to 1 day ahead of time. Store them in an airtight container at room temperature. Q: How long will the pastry cream last in the refrigerator? A: The pastry cream will last for up to 3 days in the refrigerator. Q: Can I use a different type of chocolate for the glaze? A: Yes, you can use milk chocolate or dark chocolate instead of semisweet chocolate.

Recipe Tips

- Make sure to let the cakes cool completely before filling them with pastry cream. - To prevent the pastry cream from forming a skin on top, make sure to cover it with plastic wrap while it chills in the refrigerator. - If the chocolate glaze is too thick, you can add a little more heavy cream to thin it out. If it's too thin, you can melt more chocolate and add it to the mixture.