Boston cream pie ii
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Boston cream pie ii
  Pie    Cakes    Creams  
Last updated 6/12/2012 1:09:49 AM. Recipe ID 36869. Report a problem with this recipe.
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      Title: Boston cream pie ii
 Categories: Cakes, Desserts, Pies & past
      Yield: 1 Servings
 
           ---For the cake---
    3/4 c  Unsalted; butter, softened
  1 1/4 c  Sugar
      1 ts Vanilla
      2 lg Eggs
      2 c  Cake flour; (not self-rising
  2 1/2 ts Double-acting baking powder
    1/2 ts Salt
    3/4 c  Milk
           ---For the custard---
      3 tb Cornstarch
    1/3 c  Sugar
      1 c  Milk
      3 lg Eggs
    1/2 c  Heavy cream
    1/4 ts Salt
      1    Vanilla bean; split
           -lengthwise
      3 tb Unsalted butter
           ---For the glaze---
      6 oz Bittersweet chocolate(not
           -unsweetened); br
      3 tb Water
      2 tb Unsalted butter
  1 1/2 tb Light corn syrup
    1/4 ts Salt
 
  Make the cake: Preheat the oven to 350F. and butter and flour a 9
  1/2-inch springform pan. In a bowl with an electric mixer cream
  together the butter, the sugar, and the vanilla until the mixture is
  light and fluffy and beat in the eggs, 1 at a time, beating well
  after each addition. Into another bowl sift together the flour, the
  baking powder, and the salt and beat the mixture into the butter
  mixture in batches alternately with the milk, beginning and ending
  with the flour mixture. Pour the batter into the prepared springform
  pan and bake the cake in the middle of the oven for 50 to 55 minutes,
  or until a tester comes out clean. Let the cake cool in the pan on a
  rack.
  
  Make the custard: In a saucepan whisk together the cornstarch, the
  sugar, and the milk, add the eggs, the cream, and the salt, and whisk
  the mixture until it is smooth. Scrape the seeds from the vanilla
  bean, reserving the pod for another use, add them to the cream
  mixture, and bring the custard to a boil over moderate heat, whisking
  constantly. Boil the custard, whisking, for 2 minutes, remove the pan
  from the heat, and whisk in the butter. Let the custard cool
  completely, whisking occasionally.
  
  Make the glaze: In a metal bowl set over a saucepan of barely
  simmering water melt the chocolate with the water, the butter, the
  corn syrup, and the salt, stirring until glaze is smooth, and remove
  the bowl from the pan.
  
  Remove the cake from the pan, halve it horizontally with a long
  serrated knife, and arrange the bottom half, cut side up, on a plate.
  Top the bottom half with the custard, spreading the custard to the
  edge, put the remaining cake half, cut side down, on the custard, and
  pour the glaze on top of it, spreading the glaze to the edge and
  letting it drip down the side. The Boston cream pie may be made 1 day
  in advance and kept covered loosely and chilled. Garnish the pie with
  the fruit and the blossoms
  
  Recipe 




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Recipe ID 36869 (Apr 03, 2005)

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