Baker looking to make creampie

Added: Takia Struthers - Date: 08.01.2022 05:28 - Views: 31030 - Clicks: 8735

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Boston Cream Pie 96 Ratings. Kitchen Tested. Prep 35 min Total 2 hr 35 min Servings 8.

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Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing.

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By Betty Crocker Kitchens. Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. Save the whites for another recipe. In a small bowl, place the yolks.

Beat the egg yolks with a fork or wire whisk until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours.

While filling is chilling, continue with recipe. Spray just the bottom of a 9-inch round cake pan with baking spray with flour. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula.

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Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, Baker looking to make creampie 1 hour.

In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread. To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up.

Spread filling over bottom layer. Top with top of cake, cut side down. Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator. The cake includes two layers filled with a creamy vanilla-flavored custard and topped with a rich chocolate icing. When making the custard, take care to follow the directions closely. You want to end up with a pudding-like texture, so as the recipe says, boil it for only one minute.

One related tip, you can make your custard up to 24 hours ahead to save on time day of. This will prevent the chocolate from seizing — when the chocolate becomes clumpy and loses its velveteen texture. Carbohydrate Choice 5. This scratch Boston Cream Pie consists of two layers of sponge cake held together with a custard filling and topped with a rich chocolate glaze.

While certainly a labor of love, this recipe is worth the effort and makes a birthday, anniversary or any other celebration extra special! We Also Love. Try These Next.

Baker looking to make creampie

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Boston Cream Pie