Recipe: Boston cream pie step by step with pictures | Handy.Recipes

Boston cream pie

Cooked Boston Cream Cake

Nutritional Value

Boston Cream Pie. Thick layer of delicious vanilla pudding, delicate biscuit, chocolate frosting... What else does a sweet tooth need to be happy?? I'll tell you and show you how I make this pie...

Author of the recipe

Ingredients for Boston cream pie:

  • Sugar (2/3 glass in pudding, 1 glass in biscuit)
  • Salt (1/4 tsp.l. - pudding, 0,5 tsp.l. - biscuit)
  • Milk (2,5 glass - in pudding, 0,5 glass - in biscuit, 1/3 glass - in frosting)
  • Corn starch (for the pudding) - 1/4 glass
  • Chicken Egg (4 egg yolks - for pudding, 3 whole ones - for biscuit)
  • butter (30g - in pudding, 90g - in biscuit)
  • Vanilla sugar (2 packets. - in pudding, 1 sachet. - in a biscuit)
  • Wheat flour / Flour (for biscuits) - 1,5 glass
  • Soda (do not quench, in biscuit) - 1,5 teaspoon
  • Dark chocolate (in the frosting) - 100-150 g

How to cook Boston cream pie step by step with photos

Make vanilla pudding. In a small saucepan mix 2.5 glasses milk, 2/3 glass sugar, 1/4 teaspoon salt, 1/4 glass starch (corn starch is mine), 4 egg yolks. Mix well with a whisk to break up any lumps.

Turn the heat up. From this moment until the pudding is completely cooked, whisk continuously (without fanaticism, but constantly). When the mixture begins to boil, lower the heat.

As soon as the mixture begins to boil strongly in the middle and around the edges ("puff"), the pudding is ready. Remove from heat.

If you did all correctly, you will not have to strain it. It's just how delicious it is.

Add butter and vanilla sugar to the pudding. Stir thoroughly.

Cover the pudding with cling film to prevent it from drying out on top and put it to chill in the fridge. It's recommended to chill for up to 3 hours, but I can't keep it that long. By the way, you can make this pudding in advance, since you can keep it in the refrigerator for up to 3 days.

Let's bake the sponge cake. Bring the butter and milk to a boil over low heat. Meanwhile, whisk the eggs and sugar for about 4 to 5 minutes until light lemon-colored. The indicator of readiness: if you run your finger along the surface of beaten eggs, the trace (groove) will disappear in 1 - 2 seconds.

Add flour, baking soda, salt, hot milk and butter, vanilla sugar to eggs. Knead well to combine.

Grease a mold with flat sides (so that it does not expand upward), grease it with vegetable oil and dust it with flour. I have a spring form dish with a diameter of 26 cm. Ideally a little smaller - 23-24 cm for a higher biscuit.

Bake the cake in a heated to 170 - 180 degrees oven for about 35 minutes. until it is nicely golden.

Let's prepare chocolate glaze. Boil 1/3 glass of milk (if you have cream - even better). Grind 100-150 grams of dark chocolate (mine was 150g) and pour milk.

Stir until smooth.

Here is the frosting.

Make a cake. Cut the cake into 2 layers. Put the bottom layer on a plate and spread the pudding on it. Cover the top with the second cake and cover with chocolate frosting, which itself down the sides. So in the original recipe... This time, by popular demand of my housemates, I decided to experiment. The day before I had made strawberry jam, not sugary-sweet, but with a light acidity.

I covered the sponge cake with the jam up to the layer of pudding, and then followed the recipe.

Pudding layer.

The 2nd sponge cake and chocolate frosting.

Here's the Boston Cream Pie in a slice.

Here's another slice...Enjoy!!!

Nutritional Value:

Whole Dish:
2101 Calories
30.1 g
45.1 g
397.2 g
350.2 Calories
5 g
7.5 g
66.2 g

Salt, Flour, Wheat Flour, Butter, Sweet, Eggs, Milk, Vanilla, Soda, Vanilla sugar, Chocolate, Dark Chocolate, Cakes, Cornstarch, Biscuit, Biscuits, Pastry

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