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Boston Cream Pie

Boston Cream Pie

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Published by Elissa

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Categories:Types, Recipes/Menus
Published by: Elissa on Dec 17, 2009
Copyright:Attribution Non-commercial

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06/05/2010

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Boston Cream Pie Basic Sponge Cake Makes two 8″ or 9″ cakes From Fresh from the Oven 1/2 cup

cake flour 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon table salt 2 tablespoons milk 4 tablespoons unsalted butter 1/2 teaspoon vanilla extract 5 large eggs, at room temperature 3/4 cup granulated sugar 1/4 teaspoon cream of tartar Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C). Grease two 8-or-9-inch cake pans and cover pan bottoms with rounds of parchment paper. Whisk/sieve the flours, baking powder, and salt together in a medium bowl and set aside. Heat the milk and butter in a small saucepan over low heat until the butter melts. Take the sauce pan off the heat and add in vanilla extract; keep the mixture covered and warm. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or a large mixing bowl if using a hand mixer or whisk) and reserving the yolks in a small bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat the whites to soft, moist peaks. If using a standing mixer transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (you don’t need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and turns a pale lemon color, about 5 minutes. Add in the beaten egg whites to the yolks, but do not mix. Sprinkle/sieve the flour mixture over the egg whites and mix on low speed for 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes. Also make sure that you have incorporated the butter into the mixture. There should not be visible grease/oil as you pour the mixture into the cake pans. Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to 22 minutes for 8-inch cake pans. Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.

17 and Baking | http://17andbaking.com/2009/09/15/love-and-pastry-cream/

Pastry Cream Makes lots of leftovers From The Omni Parker House 1 tbsp butter 2 cups whole milk 2 cups whipping cream 1/2 cup sugar 3 1/2 tbsp cornstarch 6 eggs 1 tsp vanilla extract Bring butter, milk, and cream to a boil in a small saucepan. Meanwhile, combine the sugar, cornstarch, and eggs in a mixing bowl and whip until ribbons form. When the milk mixture reaches boiling point, whisk in the egg mixture. Boil for one minute, then transfer and strain into another bowl. Cover the surface with plastic wrap and chill, preferably overnight. Once thoroughly chilled, whisk in vanilla extract until smooth.

Chocolate Glaze 4 ounces semisweet chocolate, chopped 1/2 cup heavy whipping cream 1 tsp butter Bring cream and butter to a boil over medium heat, then pour over chocolate. Sit 3-5 minutes, then stir to combine.

To Assemble: Level cooled sponge cakes if necessary. Spread pastry cream in a thick layer on one cake, then top with the second. Pour cooled, thickened chocolate glaze on top and serve. Keep in fridge.

17 and Baking | http://17andbaking.com/2009/09/15/love-and-pastry-cream/

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