#Boston cream pie recipe crack#
Normally you make the glaze with just cream and chocolate – but that mixture will get very dull upon standing, and it has a tendency to thicken so stiffly that it will crack upon cutting, and won’t give you that nice dribble down the sides that you want for your show-stopping cake. Pressing it through a fine mesh strainer will solve the problem and no one will ever know!Īnd finally, the glaze. Note: If you make a boo-boo, and your cream curdles – no worries. Set milk mixture off heat and allow to cool for about 10 minutes. Combine milk, sugar and vanilla in a heavy saucepan and heat over medium heat, stirring until sugar is dissolved and mixture comes to a simmer. If you use corn starch, it’s much easier to undercook it (resulting in runny cream), or overwhisking (which causes water to re-separate out of the mixture – again giving you runny cream.) Flour isn’t nearly so finicky, and you’ll get good results every time. Pastry Cream Beat egg yolks in small bowl and then whisk in cornstarch and set aside. Boston Cream Pie is a classic dessert Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze.
Pastry cream depends on the slow cooking of an emulsified mixture of eggs, sugar and thickener. As CI notes, it can be a bit difficult using corn starch as the thickener for your pastry cream. One difference with this Boston Cream Pie recipe from others you might see is the use of flour in the pastry cream, rather than the more traditional corn starch. This selection gives you a tender, not-too-dense cake that’s easy to make and let’s you focus more of your efforts on getting the pastry cream right. I’ve seen everything from boxed cake mix (fie on you, Pinterest!) to scratch butter cake to genoise used.
But if you want to experience the real thing, and not fool yourself into thinking you’ve actually tasted real Boston Cream Pie, this is as close to “quick” and “easy” as it gets.įor the cake, they use a hot milk sponge cake. Is it “quick”? Well – not as quick as dumping some over-processed mix into a bowl, no. Add the remaining 5 ingredients to the mixing bowl. Add the cake mix, sugar, and flour to the bowl of your mixer. We like to add a circle of parchment paper to the bottom of each pan as well. The instructions are excruciatingly clear, and I even link to a video to give you some visual cues. 6 oz heavy cream (this is ¾ cup or 171g) Instructions Preheat oven to 350 degrees F, grease and flour two 8x2 or 9x2 inch round pans. And like I say many times, don’t confuse “easy” with “quick.” Is this recipe “easy”? I think so, yes. But this one is one of the few that has been tested extensively, using different combinations of ingredients to ensure the best texture and taste, as well as the most reliable results. If you’re searching the internet for recipes, you’ve certainly noticed there are a million recipes for Boston Cream Pie. Read the Best Cooking Magazine Ever – Cook’s Illustrated
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