Boston Cream Pie III Popular Recipes

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Boston Cream Pie III

"Boston Cream Pie is truly a cake inclusive of 2 layers of yellow cake full of pastry cream and topped with chocolate glaze. This recipe is easier than it appears and nicely well worth the attempt!"

Ingredients :

2 cups cake flour
1 tablespoon baking powder
half teaspoon salt
half of cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/four cup milk
3 egg yolks
Filling
1 cup milk
three egg yolks
half of cup granulated sugar
1/4 cup all-reason flour
1 tablespoon butter
1 teaspoon vanilla extract
Chocolate Glaze
1 (1 ounce) rectangular unsweetened chocolate
2 tablespoons butter or margarine
half of cup confectioners' sugar
half teaspoon vanilla extract
1 tablespoon warm water
confectioners' sugar for dusting

Instructions :

Prep : 2H	Cook : 12M	Ready in : 3H

Preheat oven to 375 degrees F (a hundred ninety stages C). Grease and flour 2 - eight inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set apart.
In a large bowl, cream together 1/2 cup butter and 1 cup sugar till light and fluffy. Add the eggs one by one, beating properly with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with three/4 cup milk. Mix only enough to mixture very well; do not overmix.
Divide the batter among 2 - eight inch pans. Bake inside the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the middle of the cake comes out smooth. Allow to cool.
To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling factor and eliminate from warmness. In a heatproof mixing bowl, beat 3 egg yolks till smooth. Gradually upload half cup sugar and continue beating till light yellow. Beat in 1/4 cup flour. Pour the recent milk into the egg yolk aggregate in constant move, beating constantly. When all the milk has been introduced, vicinity the bowl over a pan of boiling water so that the bowl isn't always touching the water, or pour the combination into the pinnacle of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes extra, then remove from the warmth. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
To make the Glaze: In the pinnacle of a double boiler, soften the chocolate with 2 tablespoons butter. When easy, eliminate from the warmth and beat in the confectioners sugar to make a thick paste. Add half teaspoon vanilla. Beat in a touch of the new water. If the glaze does no longer have a spreadable consistency, upload greater water 1 teaspoon at a time.
To gather the cake, spread the cooled pastry cream over one of the cake layers. Place 2d cake layer over pastry cream and unfold the chocolate glaze over the pinnacle using a steel spatula. Dust pinnacle with confectioners sugar. Refrigerate any leftover cake.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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