Recipe Of Boston Cream Pie/How To Make Boston Cream Pie

Boston cream pie

A Boston cream pie is a yellow cake. It has filled with butter with custard or chocolate glaze with cream and topping. The dessert derived its name from when the cakes and pies have baked in the same pan. and these words have been used. Cream Pie and Chocolate cream pie, Custard cake. The owners of KK Parker House Hotel in Boston. he says that Boston cream pie was first created in the hotel by French chef Augustine Francisco Anezin. It has led by the hotel's culinary staff from 1865 to 1881.

A direct descendant knew as American Pudding Cake Pie. It has Washington Pie, the dessert has called Chocolate Cream Pie. Parker's Home Chocolate Cream Pie, and finally Parker's Home Menu on Boston Cream Pie. The cake consists of two layers of French butter sponge cake. it has filled with thick custard and a rum syrup with neat.

It has coated with the same custard shaved toasted with almonds and coated with top fondant for chocolate cake. while other custard cakes may be present. Now baking chocolate as a coating is a new process to make it unique, and a popular choice menu.

I made an American "Official Massachusetts Dessert". Is it something like cream?

Ingredients:

• Flour = 70 grams for cake
• Cornstarch = 20 grams
• Eggs = 3
• Granulated sugar = 100 grams
• Unsalted butter = 20 grams
• Milk = 20 ml

For Custard cream:

• Egg yolks = 2
• Milk = 150 ml
• Granulated sugar = 40 grams
• Flour of cake = 10 grams
• Vanilla beans = 1/4
• Butter = 10 grams
• Cointreau = 2 teaspoons
• Fresh cream = 70 ml
• Custard powder = 2 teaspoon
• Granulated sugar = 2 teaspoons

For Ganache:

• Chocolate bars = 2
• Fresh cream = 60 ml
• Cointreau = 1 teaspoon 

For Icing:

• Powdered sugar = 30 grams
• Egg white = 1

Method of preparation:

1. We will start using a hand blender or egg beater. take a bowl where we can make 3 eggs, and then add Unsalted butter. We will beat everything and once it is ready, now we will add granulated sugar, flour, Cornstarch, and milk.

2. Once we have all the ingredients in the bowl, we beat all the ingredients until there is a uniform mixture.

3. Once ready, we will put some butter on the oven container. we will put the cake mixture in the oven at 40 degrees for 180 minutes.

4. Check your sponge cake. when you see that the cake is golden, take a toothpick and insert it into the cake. if the toothpick is dry it means your sponge cake will be ready.

5. when the cake has baked, the sponge cake has cut and sliced into 3 pieces (the 2nd piece is thin), and use the 1st and 3rd pieces.

Sponge cake

6. Make custard cream using a microwave or stove it depend on your choice. To make delicious custard cream. first, take a bowl.

7. Then put milk in it to boil. Put it on low heat to boil. Now add egg yolks, flour, and sugar into it. Now keep stirring the spoon in it. Put it on low heat to prepare.

8. Now you take a pot now. Then add milk to it and mix custard powder into it.  Now you put it in a milk pan and keep cooking it on very low heat.

9. Finally, add Cointreau, butter, and Vanilla beans and let it cool. Add granulated sugar to fresh cream, whisk for 8 minutes, When it is well beaten.

10. Now you put it in a pot. when it is ready. Now you sift it with a spoon. mix it and leave it on one side.

Custard cream

11. Put the cream in a piping bag with a round mouthpiece and squeeze it. On the sponge in the lower part of the cake so that the center is high.

12. Place the top dough on top of the cake and let it rest in the refrigerator once.

(Store the second-tier dough in the freezer and use mousse etc.)

13. For making chocolate ganache. Put the cream in a small pan, heat it, and add the Cointreau.  Crush the chocolate bar into small pieces, add and dissolve, and mix.

Chocolate ganache

14. Place a little cold ganache on the cold dough of the sponge cake and level it with a pallet.

15. Make icing. Add a little egg white to powdered sugar to make it right, put it in a cornet, and sprinkle it on the cake in a spiral.

16. Draw a line from the edge to the center with a bamboo skewer and add a pattern like a spider web, and you're done!

17. It looks like this when cut!

18. you can make it late at night, so I put it in the refrigerator and the chocolate became hard!

Boston cream pie

Tips and points:

The sponge cake can be cut letting it rest for half a day overnight.

Custard cream has cooled with ice water as soon as it has been made.

If you don't add egg whites in small amounts, you will be adding powdered sugar more and more, so be careful.

It's heavy, but kids loved it.