For a delicious & sophisticated dessert, try my version of classic Boston cream pie. It has two moist, tender layers of vanilla cake filled with creamy custard and topped with a luscious layer of chocolate ganache. It takes a little time to prepare, but it is worth it! Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Boston Cream Pie Boston Cream Pie Recipe | PT1H15M Serves 4 Ingredients: 1 Cups Granulated Sugar 2 Large Eggs 0.25 Cup Vegetable Oil 1 Cups All-Purpose Flour 0.66 Teaspoons Salt 1 Teaspoons Baking Powder 0.125 Cup Unsalted Butter 0.5 Cup Whole Milk 1 Teaspoons Vanilla Extract 1.25 Cups Whole Milk 0.25 Cup Granulated Sugar 0.125 Teaspoon Salt 2 Tablespoons Cornstarch 2 Large Egg Yolks 2 Large Egg 1 Teaspoons Vanilla Extract 0.25 Cup Chopped Dark Chocolate 0.125 Cup Heavy Whipping Cream 0.25 Teaspoon Vanilla Extract Preheat the oven to 325 degrees. Lightly grease two 9-inch round pans and set aside. In a stand mixer on medium-high speed, add sugar & eggs and beat until fluffy, about 3 minutes. Gradually add oil until combined. Add flour, salt & baking powder and beat until just combined, without overmixing. In a medium saucepan over medium heat, add butter & milk and bring to a simmer. Remove from heat and stir in vanilla. Add milk mixture to the flour mixture and mix until well combined. Divide batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove pans from the oven and let them cool for about 10 minutes. Invert cakes on cooling racks to completely cool. Meanwhile, in the same saucepan over medium-low heat, bring 2 cups milk, sugar, and salt to a simmer. Stir until sugar dissolves, about 5 minutes. In a medium bowl, whisk remaining milk, cornstarch, egg yolks, and egg until combined. Whisk a small amount of hot milk mixture into egg mixture until blended. Use a strainer to pour the egg mixture into the simmering milk mixture. Increase heat to medium and bring mixture to a low boil while stirring constantly. Cook for 2 minutes and remove from the heat. Stir in vanilla. Transfer the filling to a large bowl. Coat a sheet of plastic wrap lightly with cooking spray and cover the surface of the filling. Refrigerate until completely chilled. Arrange one cake on a serving platter and spread the filling on top in an even layer. Place the second cake on top of the filling and set aside. In a medium bowl, add the chocolate and microwave until melted. Stir in the cream and vanilla and mix until velvety smooth. Pour the ganache over the cake and serve.

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