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Boston Cream Pie
Written by Administrator   
Thursday, 08 April 2010 02:36

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Boston Cream Pie

It’s called a pie, but it’s really a cake filled with an amazing custard and covered with chocolate. You and your family will call it delicious. It’s truly a classic dessert.

Although it’s not a pie, it did originate in Boston and credited to the chef at the Omni Parker House Hotel (also the home of the Parker House Roll). The original Boston Cream Pie had toasted almonds around the sides, but it’s good without them as well – your choice.

Ingredients:

Cake:

  • ½ cup
butter, softened
  • 1 cup
sugar
  • 3 egg
yolks
  • 1 tsp.
vanilla
  • ¾ cup
milk
  • 2 cups
flour
  • 2 tsp.
baking powder
  • Pinch
of salt

Custard Filling:

  • ½ cup
sugar
  • 4
egg yolks
  • 6 tablespoons
flour
  • 1 ½ cups
milk
  • 2 tsp.
vanilla

Chocolate Frosting:

  • ½ cup
sugar
  • 4
egg yolks
  • 6 tablespoons
flour
  • 1 ½ cups
milk
  • 2 tsp.
vanilla

Directions:

Grease two 8-inch cake pans and line with parchment paper. Preheat the oven to 375 degrees.

To make the cake:

Mix together the butter and sugar in a mixing bowl; add the yolks and mix well. Add the remaining ingredients and mix until incorporated. It will be a thick batter. Divide between the two pans and bake for 20 minutes – careful not to over bake or the cake will be dry. (If set and a toothpick stuck near the center comes nearly clean, it’s done.) Cool the cakes for 10 minutes, then remove from the pans and finish cooling on a wire rack.

To make the custard (filling):

In a saucepan, whisk together the sugar and yolks, add the flour and whisk. Add the milk and vanilla and whisk until smooth. Keep whisking constantly (important) over medium heat until it thickens (5 – 7 minutes). Remove from heat and cool completely. Refrigerate for a little while before using.

For the frosting:

Heat the chocolate and butter in the microwave for 1 minute on high. Remove and stir until smooth. (If needed, put in for 20 seconds more. Add the cream and vanilla and stir until incorporated. Add the powdered sugar and stir until smooth.

Assembling a Bostom Cream Pie:

Spread the filling between the layers, and use the frosting only for the top. The sides can be left bare. If desired, stick toasted, slivered almonds to the sides using a bit of custard as glue. Refrigerate for 1 hour before serving.

(Adapted from The Hungry Mouse)

Last Updated on Thursday, 08 April 2010 02:48
 

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