Tuesday, September 2, 2008

Boston Cream Pie

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I love Boston Cream Pie. I always have, even as a kid. My dad used to buy them at this pie place when I was little. Years later, I found a recipe for one in my stepdad's Betty Crocker cookbook. I was so excited! And then my stepdad said he really liked it too, so I knew I had to try it. Boston Cream Pie was actually the first thing I ever baked that wasn't from a box mix. Really, a pretty heavy undertaking for a fairly novice baker, but it turned out great. I now have my own Betty Crocker cookbook, but I've compared the recipes and they are the same. I usually make it for my stepdad's birthday, but I didn't get to this year, so when he invited us for Labor Day dinner, I said I'd make it for him.

For anybody who hasn't had a Boston Cream Pie (and if you haven't, what the heck are you waiting for), it's not actually a pie. It's a fabulously layered cake with a cream filling and a chocolate glaze. Really, it's heaven.

P9020643 Boston Cream Pie
(from Betty Crocker)

Ingredients:
1 1/4 c. all-purpose flour
1 c. sugar
1/3 c. shortening
3/4 milk
1 1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 large egg
Cream Filling
Chocolate Glaze

1. Heat oven to 350 degrees. Grease bottom and side of round pan, 9 x 1 1/2 inches, with shortening; lightly flour.

P9010625 2. Beat all ingredients except Cream Filling and Chocolate Glaze in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

P9010628 3. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

4. Make Cram Filling and Chocolate Glaze. Split cake horizontally in half. Spread filling over bottom later; top with top layer. Spread glaze over top of cake. Cover and refrigerate until serving. Store covered in refrigerator.

P9010631 Cream Filling
Ingredients:
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 large egg yolks, slightly beaten
2 tsp. vanilla

P9020636 Mix sugar, cornstarch, and salt in 2-quart saucepan. Mix milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 2 minute. Remove from heat. Stir in vanilla. Press plastic crap on filling to prevent a layer of skin from forming on top; cool.

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P9020632 Chocolate Glaze
Ingredients:
3 tbsp. butter or stick margarine
3 oz. unsweetened baking chocolate
1 c. powdered sugar
3/4 tsp. vanilla
About 2 tbsp. hot water

P9020639 Melt butter and chocolate in 1-quart saucepan over low heat, stirring frequently; remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tsp. at a time, until smooth and spreadable.

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Sissy's Variations:
P9010629 Since it was Labor Day and I didn't have anything else to do, I decided to make an attempt at Boston Cream Cupcakes. I've been wanting to do this for awhile. I made up another quick batch of batter and made a little over a dozen cupcakes.

P9020640I made another batch of cream filling, which I put in a pastry bag with a tip. I filled the cupcakes through a few different holes in the top. I thought I got enough in them, but we discovered upon eating them that I'm going to have to work on filling cupcakes.

P9020635 The other thing I thought I wanted to try after having made it the day before was chocolate ganache instead of the chocolate glaze. They are pretty similar, but I was so nervous about screwing it up. The last couple of times I've made the glaze it hasn't quite turned out right. No matter what I do the texture is off--almost lumpy. So I thought the ganache would be perfect.

P9020641 I went ahead made the chocolate glaze and decided to use it on the cake and the ganache on the cupcakes. Turned out, I had enough ganache to cover the cupcakes and the cake. I glazed the cake with the glaze and then topped it with the ganache. I think the outcome was prettier and had a richer chocolate flavor.

P9020642 (Oh, I said it made just over a dozen cupcakes. Well, Bill and I had to taste test a few to make sure they came out okay!)

The family raved!

1 comment:

What's Cookin Chicago said...

We love Boston Cream Pies too... and I love the cupcakes! I made them back in February and they are a perfect treat of sweet, creamy and chocolatey!