Tuesday, 8 May 2018

Boston Cream Pie

Boston Cream Pie is a delectable vanilla sponge cake filled with egg custard cream or whipped cream and topped with a luscious chocolate ganache topping.

For The Cream Filling:
1 cup whole milk +4 tbsp extra
120 ml double cream
4 yolks
80g sugar
1 tsp vanilla
1 and 1/2 tbsp cornflour

For The Sponge Cake:
170g sugar
10 1/2 tbsp room temperature butter
4 eggs at room temperature
250g plain flour
2 tsp baking powder
pinch salt
250 ml milk at room temperature

For The Glaze:
6oz chocolate
4 oz double cream
Sugar to taste
1 tsp vanilla extract

Method For The Filling:
Heat a pan with milk, do not let boil.

Beat the yolks with 80g sugar, add vanilla.

Add one tbsp of milk at a time to the yolk mixture. Mix properly, now pour the egg mixture gradually into the milk mixture while stirring.

Cook on low heat while stirring continuously.

Mix 1 tbsp of cornflour into 4 tbsp of milk. Cook while stirring consistently so that no lumps form.
Cook the custard until it is thick enough to coat the back of a spoon.

Cover with a cling film and leave to cool completely at room temperature.

Once cool refrigerate for 1-2 hours until completely set.

Method For The Sponge:
Sift the dry ingredients, set aside.

Cream the butter and sugar until thick and fluffy.

Add the eggs one at a time, make sure to beat well after each addition.

Fold in the flour mixture, then add some milk. Repeat until the flour and milk have been added.

Bake in a preheated oven at 180 degrees C for 25 -30 minutes until a skewer inserted into the cake comes out clean.

For The Glaze:
Combine the ingredients for the glaze in a saucepan.

Cook till smooth. Let cool before using.

Assembling The Cake:
Slice the sponge in half spread with the custard cream, top with the previously prepared ganache.

Buon Appetito!

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