Saturday, 9 June 2012

Boston Cream Pie

Another nostalgic recipe that never goes out of style

Cake:

30 grams butter
170 grams sugar
200 grams flour
1 1/4 teaspoon baking powder
140 grams milk
3 grams salt
2 eggs
2 egg yolks

1. Whisk flour, baking powder, and salt together.
2. Whisk eggs & egg yolks with sugar until yellow & fluffy. Put bowl over warm water while mixing if needed.
3. Heat milk and butter together just until the butter melts. Put in a bowl and cool.
4. Add the milk to the egg mixture. Mix together and then add the flour. Mix well.
5. Bake at 180 degrees Celsius for 30 - 40 minutes.
6. Be sure to prepare round baking pans coated with butter and flour before preparing the cake.

Custard Cream Filling:
150 grams milk
20 grams sugar
2 egg yolks
25 grams custard powder
3 grams gelatin
1. Mix the egg yolks and sugar then add the custard powder. Heat the milk until just boiling. Add to the egg yolk mixture and mix - add back to the sauce pan and heat on low heat until thickened. Remove from the heat.
2. Soften the gelatin in water and to the custard mixture. Pour into a bowl and cool.
3. Do not overheat the egg mixture!

Putting Things Together:

 1. Ensure bottom cake is cut evenly on top. Trim each cake so that the height is not too high.
 2. Spread the cream filling (should be pudding texture) on top of the cake to the edges. Put the other layer of cake on top.


 
Chocolate Topping:
25 grams fresh cream
50 grams milk chocolate
1. Cut the chocolate and put in a bowl.  Heat the cream in a sauce pan and pour over the chocolate and mix with a small whisk to melt the chocolate. Lightly warm the bowl to melt the chocolate completely. Cool until the consistency is like pudding.

Spread the chocolate on top of the cake and put in the refrigerator before serving.

Ready for Dessert!


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